Homemade blueberry jam- nothing beats the fresh taste of these delicious preserves! Recipe includes instructions on how to can jars for long term storage!
Category:
Jam / Canning and Preserving
Cuisine:
American
Keyword:
blueberry jam
Servings: 7half-pint jars
Calories Per Serving: 56kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
6pintsof ripe blueberries(will need 3 3/4 cups of crushed berries)
6cupsgranulated sugar
1/4cupfresh lemon juice(approx. 2 lemons)
1cupwater
1.75 ouncepowdered fruit pectin(small box)
1/2teaspoonbutter(optional, to help reduce foaming)
Fill water bath canner (filled half way with water) to a simmer. Prepare jars, flat lids and screw bands according to manufacturer guidelines. (i.e. Wash jars and screw bands with hot, soapy water. Rinse well. Place jars on rack into simmering water to get hot (but do not boil water). Let them stay in hot water until ready to fill. Drain well. Place flat lids in a small bowl. Cover with boiling water and let them sit (off heat) for about 5 minutes (time this so that flat lids are ready when jam is being ladled into jars).
To prepare jam:
Crush berries (1 cup at a time-it's easier that way-I use a potato masher). If you are going to use a food processor, do not puree. just lightly pulse ... you want little pieces of fruit!
Measure the EXACT amount of crushed blueberries into a LARGE saucepan (6-8 quarts). Add the lemon juice and water, and stir well to combine.
In a separate large bowl, measure out the EXACT amount of granulated sugar; set aside. (You want this pre-measured so you don't have to mess with it when you need to add the sugar at just the right moment).
Stir a 1.75 ounce box of pectin into the blueberry mixture in the saucepan. Add 1/2 teaspoon butter (this will help cut down on the foaming).
Bring blueberry mixture to a FULL, ROLLING BOIL on high heat. (A full rolling boil is when the boiling doesn't stop, even when it is being stirred). Stir the blueberry mixture constantly.
Once blueberries reach a full, rolling boil, add the granulated sugar ALL AT ONCE. Stir well to combine; bring the mixture to a FULL ROLLING BOIL once again, and boil for EXACTLY 4 MINUTES, stirring constantly. Remove pan from heat. If any foam formed, just skim it off the top with a spoon and discard.
Quickly ladle hot jam mixture into prepared, hot, drained canning jars. I use a canning funnel to avoid a lot of drippy messes. Fill each jar, leaving 1/8-inch headspace at the top. Wipe the jar rims and the threads carefully to make sure any drips are removed before adding lids. Cover with the hot, flat lids and tighten on the screw bands. Put the jars on an elevated rack (do not let jars rest on bottom of saucepan); lower rack and jars into the simmering water in the canner. Make sure all jars are fully covered by at least 1-2 inches water above top of jar. Add more boiling water, if necessary to fully cover.
Cover pan; bring the water to a "gentle" boil. Process the jars for 10 minutes (after water reaches the boiling point). Once done, carefully remove lid from canner. Lift jars out with canning tongs and place each jar, upright, onto a dish towel. Let them cool completely, undisturbed at room temperature, for 24 hours. You should hear the jars distinct "ping" sound sometime over the next hour, as the jars seal. After 24 hours, check the seal on each jar by pressing on the middle of the lid with one of your fingers. If the lid "springs back", then the jar did not seal, and must be refrigerated. If jars sealed properly, they can be stored in a cool, dry place (pantry) for up to a year (or more).
Nutrition Facts
Blueberry Jam
Amount Per Serving (1 Tablespoon)
Calories 56
% Daily Value*
Potassium 20mg1%
Carbohydrates 14g5%
Sugar 13g14%
Vitamin A 15IU0%
Vitamin C 2.6mg3%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.