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.
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.
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.
Ladle into sterile jars with a 1/4″ head space. Wipe down the rim, add lids, and process for 10 minutes.
After the ten minute processing time, let cool in canner for another five minutes. Remove and let cool completely.
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!
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Blueberry JamPrint Recipe
- 4 1/2 cups crushed blueberries
- 4 Tbsp lemon juice
- 7 cups granulated sugar
- 2 pouches liquid pectin
Prepare your jars, lids and canner
Place crushed blueberries in a deep, large pan
Add lemon juice and sugar and stir to combine
Bring to a full rolling boil over high heat, stirring constantly
When you reach 220 degrees and have a boil that can't be stirred down, add pectin
Boil hard for one minute
Remove from heat
Ladle hot jam into hot jars, leaving 1/4 inch headspace
Remove air bubbles and adjust headspace, if necessary
Add lids and screw on bands, just finger tip tight
Add jars into canner
Bring to a boil and process for 10 minutes
Remove canner lid, wait five more minutes for cooling down, then remove jars
recipe from 'Complete Book of Home Preserving'