Blue Ribbon Country Canning: Blueberry Jam Recipe

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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


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


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 Cookbook" by Diane Roupe.

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

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