Blueberries are ONE of my favorite berries (it’s hard to pick a favorite). Making them into blueberry jam is the simplest way to preserve them to enjoy the rest of the year.
Tools needed to make Blueberry Jam
Ladle
Clean, damp cloth
Cooling rack or dry towel
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Ingredients for Blueberry Jam
4 ½ cups fresh blueberries (frozen berries will work also, just be sure to get whole fruit, no sugar added)
1 package of powdered pectin (2 ounces)
5 cups pure cane sugar
*Do Not Double This Recipe
Instructions for Blueberry Jam
Prepare your jars and lids for canning and keep your jars hot until ready to use. If you are new to canning read Getting Ready to Can.
Be sure to select the best quality fruit. Wash your blueberries, remove any stems, measure, and put them in a sauce pan.
Using a potato masher, crush them a layer at a time. Combine the crushed blueberries with fruit pectin. Keep stirring until pectin and blueberries are well combined and mixture does not stop boiling when you stir (This should take about 5-10 minutes).
Add sugar and stir until dissolved. Bring mixture to a full boil and allow to cook until a temperature of 220 degrees F (on a candy thermometer), stirring constantly. Turn off heat. Skim off foam, if necessary. Refrigerate your blueberry jam and enjoy or can it to enjoy the rest of the year.
Tip: No candy thermometer? Test for gelling by dipping a metal tablespoon in a glass of ice water, then scoop up half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens and clings to the spoon, the jam is ready. If not, allow to boil a little longer and test again, until desired consistency is achieved.
Canning Blueberry Jam
Ladle hot blueberry jam into prepared jars, allowing ¼ inch headspace. Wipe rim and threads of jars with a clean, damp cloth.
Place your lids onto your jars, making sure the rubber seal meets the jar rim. Screw on the metal band firmly (fingertip tight). Note: Screwing them on too tight may cause them to not seal or to buckle.
Use a jar lifter to place your jam in a boiling water bath. Place the lid on the canner. Bring water to a boil. Process your blueberry jam in the boiling water bath for 10 minutes (1,000 feet above sea level). Note: Water must cover jars by 1 to 2 inches; add boiling water, if necessary.
After processing, turn off heat. Allow canner to cool 5 minutes. Remove jars from canner, place upright, 1 to 2 inches apart on wire cooling rack or dry towel. Allow to cool 12 to 24 hours. Note: Do NOT try to tighten bands that have loosened during processing.
After 12 to 24 hours has passed, test seals by pressing the center of the lid to determine if it is concave; then remove the band and gently try lifting the lid off with your fingertips. If the center does not flex up and down and you cannot lift the lid with your fingertips, the lid has a good seal.
If the lid does not have a good seal, refrigerate your jam and use right away or reprocess using a new lid. Also, be sure to check the rim of your jar for nicks.
- Ingredients for Blueberry Jam
- 4 ½ cups fresh blueberries (frozen berries will work also, just be sure to get whole fruit, no sugar added)
- 1 package of powdered pectin (2 ounces)
- 5 cups pure cane sugar
- *Do Not Double This Recipe
- Instructions for Blueberry Jam
- First, fill your water bath canner half full with warm water and bring to a boil. Prepare your jars and lids for canning.
- Be sure to select the best quality fruit. Wash your blueberries, remove any stems, measure, and put them in a sauce pan.
- Using a potato masher, crush them a layer at a time. Combine the crushed blueberries with fruit pectin. Keep stirring until pectin and blueberries are well combined and mixture does not stop boiling when you stir (This should take about 5-10 minutes).
- Add sugar and stir until dissolved. Bring mixture to a full boil and allow to cook until a temperature of 220 degrees F (on a candy thermometer), stirring constantly. Turn off heat. Skim off foam, if necessary. Refrigerate your blueberry jam and enjoy or can it to enjoy the rest of the year.
- Tip: No candy thermometer? Test for gelling by dipping a metal tablespoon in a glass of ice water, then scoop up half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens and clings to the spoon, the jam is ready. If not, allow to boil a little longer until desired consistency is achieved.
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