Blueberry Jam Recipe
Photo source: Grandmother's Kitchen
This blueberry jam recipe will make about 3 pints of jam. This tasty homemade treat can be enjoyed at breakfast time or used with some special desserts.
2 Tablespoons lemon juice
1 (3 ounce) envelope 100% fruit pectin
5 1/4 cups granulated sugar
(Makes 3 pints or 6 half pints)
This recipe will make either 3 pints or 6 half pints of blueberry jam.
Prepare your pint jars by washing and steriling.
If you are not sure how to do this, you can find the information in our BLOG How to Sterilize Canning Jars.
Wash the blueberries in cold water, pick out any stems and leaves and drain.
In a bowl, crush the berries one layer at a time with a metal potato masher. Don't use a processor.
Transfer the crushed berries into a large saucepan, stir in the lemon juice.
Stir in the envelope of fruit pectin then heat and bring to a boil. Be sure to stir constantly.
Once boiling, add the sugar and stir in until dissolved.
Bring the mixture back to a hard boil and let boil for one full minute, stirring constantly. Remove from the eat and skim off any foam.
Ladel the jam into the sterlized jars to 1/2 inch below the rim. Use a clean damp paper towel to wipe the rim clean.
Put the lid onto the jar, and screw on the band. Tighten only to the resistance point.
Place the jam jars into the canner and process for 10 minutes in boiling water.
Shut off and remove the jars onto a towel on the countertop. Leave to sit overnight.
Next day, check to be sure the jars seals. The lids should be concave in the middle and not make a clicking sound when you press down on them.
Store in your pantry for up to a year.
If a jar did not seal, keep in the refrigerator and use first.