canning

Blueberry Jam

blueberry jam

For the second year in a row, my daughter and I have traveled to Fresno, the agricultural heart of California. We visit many fruit stands and farms and this year came home with four pounds of blueberries from Berry Lady Farms.

I made a small batch of blueberry jam and within a day my family told me to make more.  This is a super easy and delicious recipe.  As with many jams, there is a lot of sugar, but keep in mind, for long term preserving, sugar is a key ingredient.

blueberry jam

Start by mashing the blueberries and juicing the lemon. Add the blueberries, lemon juice, and sugar to a heavy-duty pan.  (This will bubble up so make sure you choose a large enough pan.) Stir to combine.

blueberry jam

blueberry jam

Bring to a hard boil that can’t be stirred down.  If using a candy thermometer,  the setting point is 220 degrees. Stir in your preferred pectin and follow it’s directions.

blueberry jam

Ladle into sterile jars with a 1/4″ head space.  Wipe down the rim, add lids, and process for 10 minutes.

blueberry jam

After the ten minute processing time, let cool in canner for another five minutes.  Remove and let cool completely.

blueberry jam

blueberry jam

In the morning you’ll have a delicious jam that you might want to just eat all of with a big ‘ole spoon.  But spread on toast is good, too.  Enjoy!

blueberry jam

blueberry jam

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blueberry jam

Blueberry Jam

Print Recipe
Serves: Eight 8 oz jars

Ingredients

  • 4 1/2 cups crushed blueberries
  • 4 Tbsp lemon juice
  • 7 cups granulated sugar
  • 2 pouches liquid pectin

Instructions

1

Prepare your jars, lids and canner

2

Place crushed blueberries in a deep, large pan

3

Add lemon juice and sugar and stir to combine

4

Bring to a full rolling boil over high heat, stirring constantly

5

When you reach 220 degrees and have a boil that can't be stirred down, add pectin

6

Boil hard for one minute

7

Remove from heat

8

Ladle hot jam into hot jars, leaving 1/4 inch headspace

9

Remove air bubbles and adjust headspace, if necessary

10

Wipe rim

11

Add lids and screw on bands, just finger tip tight

12

Add jars into canner

13

Bring to a boil and process for 10 minutes

14

Remove canner lid, wait five more minutes for cooling down, then remove jars

15

Let cool

Notes

recipe from 'Complete Book of Home Preserving'

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