Blueberry Jam

Around these parts, it's berry-pickin' season. And that means all new recipes for fresh picked berries! With a harvest of fresh blueberries at our disposal, the boys and I set off on our very first jam-making adventure. I surprised even myself at how easy it was - the jam set perfectly and the water bath canning method wasn't as difficult as I expected. As long as you follow the step-by-step instructions, your jam will come out just fine. So don't let jam or jelly recipes intimidate you! This one is a winner!

Printed water bath canning directions are usually included in each package of pectin, and you can also find the complete instructions online. If you have never used a water bath canning method to can jams or jellies before, I suggest that you read these instructions before you start making your jam recipe.

Blueberry Jam

4 pints fresh blueberries

Zest and juice of 2 lemons

7 cups sugar

1/2 teaspoon butter, to reduce foaming (optional)

1 pouch liquid fruit pectin (3 ounces)

10 half pint (8 oz.) glass preserving jars with lids and bands

1 4 oz. glass preserving jar with lid and band

1. Put half of the berries in an large, deep enamel or stainless cooking pot and crush the berries, making juice.
2. Stir in the remaining berries, lemon zest, and lemon juice. 
3. Add the sugar and butter and bring to a full rolling boil, stirring constantly. Pay careful attention to the pot to ensure that it does not boil over.
4. While the berries are rapidly boiling, quickly add the fruit pectin and stir for exactly one minute.
5. Remove from heat and ladle into sterilized jars. 
6. Follow water bath canning directions to complete the canning process. Process Blueberry Jam 10 minutes.
7. Recipe yields 10 half pint jelly jars plus 1, 4-oz. jar for taste-testing.

Notes:

Don't double the recipe. Doubling the recipe will cause the jam to not set.

Measure the full amount of sugar listed in the recipe using a dry measuring cup. If you want to use less sugar, use a recipe specifically developed for low sugar. If you just use less sugar in a jam recipe, it won't set correctly.

Use the type and amount of fruit specified. If you want to make a recipe that includes strawberries and blueberries, for example, use a recipe specifically developed for mixed berries. If you just change the fruit content in a jam recipe, it won't set correctly.

If you do not add butter to reduce foaming, skim and discard the foam from the top of the jam mixture  before adding to sterilized jars.

This post contains affiliate links.