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Blueberry Jam

Photo Credit
margouillat photo/shutterstock
The Editors
Yield
Makes about 2 pints
Category
Fruit
Course
Side Dishes
Preparation Method
Cook
Sources
Yankee Magazine
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This homemade blueberry jam recipe 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
  1. 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.
  2. Prepare boiling-water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.
  3. 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 the finger tight and place them in a boiling-water bath canner. Process for 10 minutes.
  4. Turn off heat and take off lid. After 10 minutes, remove the jars and place them 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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The Old Farmer's Almanac Editors

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Comments

Martha (not verified)

2 years 3 months ago

In the pictures above it shows the jars of jam being stacked on top of each other. That is HUGE NO - NO!!!! It can pop the seal. I had this happen to me and threw the jam out. A good way to let bacteria in - like botulism. this is a well known fact and I now do not stack home can goods.

Susan Taylor (not verified)

3 years 2 months ago

I felt the lemon was to strong in this recipe.

Cathy (not verified)

2 years 3 months ago

Are you posting about the blueberry jam? I’m wondering what size blueberries? The smaller baking size or the larger more plump size? Do the blueberries need to be fresh or can they be frozen? I freeze mine too as add to breakfast cereal. Thank you.

Karl (not verified)

3 years 3 months 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