The following is a recipe for Blueberry Jam, that I used to prepare my little blueberry harvest. This is a part 2 post from Blueberry Hill – which was about growing blueberries and blueberry nutrition. This post contains blueberry jam preparation instructions and a printable recipe card.
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!
- 4 cups of prepared blueberries (6-7 cups washed, crushed)
- 2 Tbsp.lemon juice
- 1 box Certo Pectin Crystals
- 5 cups granulated sugar
- Wash, drain, sort and crush blueberries, one layer at a time. Do not blend or puree.
- Measure exactly 4 cups prepared blueberries into large pot.
- Add lemon juice
- Add pectin crystals
- Stir quickly to mix well.
- At high heat – bring pot to full rolling boil- stir constantly
- When rolling boil is achieved pour in sugar and stir to mix well
- Return pot to full rolling boil and cook at rolling boil for 1 full minute stirring constantly
- Turn off heat and remove pot from heat
- Stir and skim foam for 5 minutes to prevent fruit from floating to surface.
- Ladle immediately into warm sterilized jars, filling to within 1/4 inch of rims.
- Wipe rims of jars to remove spilled jam with clean paper towel.
- Warm the discs in hot water
- Apply discs to jars.
- Apply screw bands to jars -screw on until resistance occurs and then until “fingertip” tight.
- Place sealed jars into water – ensuring they are covered by at least one inch of water. Bring to boil and process for 10 minutes. Turn off heat. Remove jars with tong after 5 minutes and allow to sit upright to cool for 24 hours.
Nutritional information is calculated automatically using “natural language processing” within the software, and is not guaranteed to be accurate, but is a “good guess”!
Did you make this recipe?
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2 thoughts on “How to Make Blueberry Jam”
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!!)