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Recipe for Blueberry Jam | Almanac.com

Blueberry Jam

Photo Credit
margouillat photo/shutterstock
Yield
Makes about 2 pints
Category
Fruit
Course
Side Dishes
Preparation Method
Cook
Sources
Yankee Magazine

Blueberry Jam
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When blueberries are in season, make blueberry jam! This homemade blueberry jam is simple to make with blueberries, sugar, and a little lemon juice! There’s no need for pectin with blueberries.

Ingredients
4 cups blueberries, washed
3-1/2 cups sugar
zest and juice of 1 lemon
Instructions

In a saucepan over medium heat, combine blueberries, sugar, lemon zest, and juice, stirring well and mashing about 1/4 of the berries. Cook rapidly for about 30 minutes or until the jam thickens. Stir frequently to prevent sticking.

Prepare boiling-water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.

Ladle hot jam into hot, sterile jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes.

Turn off heat and take off lid. After 10 minutes, remove jars and place on a rack or kitchen towel on the counter. Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed! After 24 hours remove the screw bands and test seal by pressing gently on the lid. Store for up to one year in a cool dry place.

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Comments

Susan Taylor (not verified)

9 months ago

I felt the lemon was to strong in this recipe.

Karl (not verified)

9 months 2 weeks ago

I asked a lot of people and its like the chicken and egg question. All I know is the staining of the fruit is different ? I know Jam has seed Raspberry does at least. Thanks

Although the process of making both jams and jellies involves using whole fruit, the finished jelly product contains just the juice of a fruit. This is why jelly is smooth (without lumps) and jam contains some fruit.See this article! https://www.almanac.com/how-make-jelly