Blue Ribbon Country Canning: Blueberry Jam Recipe

blueberry jam

Is there anything better than fresh summer blueberries? Savoring them year-round would have to be the answer. And you can capture the magic of blueberries in this simple homemade blueberry jam recipe.

Makes about 6 half pints

Ingredients

6 cups blueberries (4 cups crushed blueberries; see recipe procedures, below)
2 tablespoons freshly squeezed, strained lemon juice
4 cups sugar
1 1 3/4-ounce package powdered fruit pectin

Directions

Place the blueberries in a flatbottomed pan. Sort and stem the blueberries. Transfer the berries to a colander. Run cold water over the blueberries to wash; set aside.

Wash and dry the flat-bottomed pan. in the flat-bottomed pan, crush the blueberries, ¼ at a time, using a potato masher. Crush the blueberries until opened, but not pureed. Place the crushed blueberries, with the juice, in a mixing bowl.

Measure 4 cups crushed blueberries, including the juice, and place in an 8-quart, heavy-bottomed, stainless steel kettle. add the lemon juice, stir to blend; set aside. Place the sugar in a medium mixing bowl; set aside.

Drain hot, sterilized, halfpint jars, upside down, on a clean tea towel; let stand.

Add the pectin to the blueberry mixture in the kettle; stir well to combine. Over high heat, bring the blueberry mixture to a rolling boil, stirring constantly. immediately add the sugar and return the blueberry mixture to a rolling boil over high heat, stirring continuously. Boil the mixture at a rolling boil exactly 1 minute (use a timer), stirring constantly. immediately remove from the heat and skim the foam off the jam, using tableware tablespoons and teaspoons.

Using a 1-cup measuring cup with a pouring spout, quickly pour the hot jam into the drained jars, leaving ¼-inch headspace. Wipe the jar rims and threads. Place hot, metal lids on the jars and screw the bands firmly.

Process in a boiling-water canner for the time shown in the processing times chart at the end of this recipe.

Remove the jars from the canner and place them on a dry, wooden board that has been covered with a tea towel. Let the jars stand, undisturbed, 12 hours to cool completely.

Recipe courtesy of Blue Ribbon Country Canning Cookbookby Diane Roupe.

Photos by Erin Scott (Egg & Dart Press, 2013).


Jill Ettinger

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites OrganicAuthority.com and EcoSalon.com, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better. Twitter @jillettinger | www.jillettinger.com.