Author: emily dickensonTotal Time: 45 minYield: Makes approximately 6 jars
Description
Blueberry jam is a delightful way to capture the essence of summer in a jar, allowing you to enjoy the flavor of fresh blueberries year-round. This homemade blueberry jam recipe stands out for its simplicity and rich taste, making it a cherished favorite among home canners and jam enthusiasts. With vibrant blueberries bursting with flavor and a hint of sweetness, this jam is perfect for spreading on toast, swirling into yogurt, or drizzling over desserts.
Ingredients
Scale:
Fresh Blueberries: 4 cups, washed and stems removed
Sugar: 1 ½ cups (adjust based on your sweetness preference)
Lemon Juice: ¼ cup (freshly squeezed for best flavor)
Pectin for Jam: 1 package (use powdered or liquid pectin as directed)
Prepare Your Canning Equipment: Sterilize your jars and lids by boiling them in water for 10 minutes.
Cook the Blueberries: In a large pot, combine the fresh blueberries and lemon juice. Mash the blueberries gently with a potato masher until they release their juices.
Add Sugar and Pectin: Stir in the sugar until it's well combined. Sprinkle the pectin into the mixture and stir well.
Bring to a Boil: Heat the pot over medium-high heat, stirring constantly. Once the mixture reaches a boiling point, continue boiling for 1-2 minutes.
Check for Consistency: Drop a small amount of jam on a cold plate to test its consistency.
Fill the Jars: Using a funnel, carefully pour the hot jam into the sterilized jars, leaving a ¼ inch headspace.
Seal the Jars: Wipe the rims of the jars with a clean cloth and place the sterilized lids on top.
Process the Jars: Process in a boiling water bath for 10-15 minutes.
Cool and Store: Remove the jars from the water bath and let them cool completely.
