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Blueberry Jam

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By , About.com Guide

Blueberry Jam

Blueberry Jam

Photo of Blueberry Jam © Diana Rattray
Enjoy this delicious blueberry jam on your biscuits, scones, or muffins, or make it and give it away.

Ingredients:

  • 6 cups blueberries, washed and picked over
  • 2 tablespoons lemon juice
  • 4 cups sugar
  • 1 pouch (3 ounces) liquid fruit pectin

Preparation:

Prepare the canner and jars. Add water to a canner with rack; add cleaned jars and bring to a boil. Reduce heat to keep jars hot. The water should be high enough to be at least 1 inch above filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.Scald jars in boiling water and keep warm.

Pour about 3/4 of the berries into a large pot and mash. Stir in the remaining berries, sugar, and lemon juice. Stirring constantly, bring to a rolling boil which cannot be stirred down. Immediately add the pouch of fruit pectin. Stirring constantly, bring back to the boil and continue boiling for 1 minute. Skim off excess foam, if necessary, and ladle the hot berry mixture into prepared jars.

With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings firmly. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the preserves to a rack to cool completely.

Check for seals (the middle of the caps should have made a popping sound while cooling and will stay down.
Makes about 4 1/2 to 5 half-pints.

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User Reviews

 5 out of 5
First-time success story, Member AKnappenberger

I found myself with more blueberries than I could possibly use in the freezer and began trying to find other ways to preserve them. Drying a pound took 2 solid days and I had no guidelines regarding whether or not I was doing it right. My only other experience making jams or preserves was last year when a friend urged me to try freezer jam with peaches, which seriously disappointed both of us. With next to no canning experience behind me, I was reluctant to try jam-making, but the blueberries were sitting on the counter and starting to attract flies... Everything about this recipe was easy to understand and my entire family is pleased with the results. I did not experience any foaming from the pectin, and my yield was greater than the recipe said. I was able to get six 8 oz jars, which sealed beautifully in the canner, plus nearly another cup that we jarred and refrigerated for immediate use. We've used it on toast, French toast and on peanut butter sandwiches since making it yesterday. I still have about two more cups of blueberries to use and am eager to try another recipe from this site. I look forward to giving gifts of homemade bread and jam to friends and will eagerly buy ten more pounds of blueberries next year.

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