A recipe for blueberry jam with canning instructions and a printable recipe card.
Read more: How to Make Blueberry JamThis post is part 2 of my post about growing blueberries which you can find here.
Preparing the Blueberries
The recipe calls for 4 cups of prepared blueberries. This is about 6 or 7 cups of fresh or frozen (but thawed) – washed and sorted – and lightly crushed blueberries.
It is important to sort blueberries – to remove any little sticks from the ends – even from purchased frozen berries – those little twiggy bits just don’t break down in jam – and nobody wants to eat a twig!
I thawed and mashed my blueberries with a potato masher, and prepared this jam on one rainy afternoon. The only issue that I had was cleaning up the blueberry spills before they stained my countertop and everything in the vicinity of the stove.
Preparing the Jars
This recipe requires 6 – 250ml mason jars. (I always prepare 1 extra jar – to catch any extra jam if I am so lucky!)
To prepare the jars – remove screw bands and sealing discs. Place clean jars in pot submerged with water. Bring water to a boil and simmer for about 5 minutes. (I also boil the bands.) Turn off heat – and carefully remove jars from water with tongs. Place on clean surface – paper towels or tea towels.
Reserve the hot water to warm the discs before sealing, and to sterilize the sealed jars after filling!
Below is a printable recipe card from RecipesGenerator. Please give it a try!
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Great and informative post! I love making my own jam. I made almost 20 jars of blueberry jam 2 summers ago with local Ontario blueberries I picked myself. The canning process can be a messy one, but it is so rewarding.
I’m glad you liked the post Stephanie. I’m hoping for more blueberries next year. (Dreaming of blueberries!!)
I used to make blueberry jam with seven cups of sugar , the original recipe was seven cups but I lost that paper. The new packet ( certo powder) has no recipe for blueberry jam