Blue Ribbon Country Canning: Blueberry Jam Recipe

Make this blueberry jam recipe, stat.
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Photos by Erin Scott (Egg & Dart Press, 2013)

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

*Affiliate disclaimer.

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

Recipe courtesy of "Blue Ribbon Country Canning Cookbook" by Diane Roupe.

  • 6 half-pintsServings

Ingredients

Blueberry Jam

  • 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

Preparation

Place the blueberries in a flat-bottomed pan. Sort and stem the blueberries. Transfer the berries to a colander, and rinse under cold running water. Set aside.

Wash and dry the pan, and then add the blueberries back to it. Crush them, a quarter at a time, using a potato masher, until opened, but not pureed. Place the crushed blueberries and any juice into a mixing bowl.

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

Sterilize half-pint jars like these Weck tulip jars, then let stand hot, upside down, on a clean tea towel to dry.

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 exactly 1 minute (use a timer), stirring constantly. Remove from the heat and skim the foam off the jam.

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 5 minutes in a boiling-water canner. 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, for 12 hours to cool completely.

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