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A glass jar with blueberry jam and a blueberry to the right.

Blueberry Jam

Print Recipe
Learn how to make delicious homemade blueberry jam made with 4 simple ingredients.
Course Condiment
Cuisine American
Prep Time 2 hrs 20 mins
Cook Time 40 mins
Total Time 3 hrs
Servings 8 (8-ounce) jars
Calories 728
Author Michelle

Ingredients

  • cups crushed blueberries
  • 4 tablespoons lemon juice
  • 7 cups granulated sugar
  • 6 ounces liquid pectin

Instructions

  • Prepare canner, jars and lids. Wash the jars, lids and screw bands in hot, soapy water. Rinse well and drain (you don't need to dry them). Place a rack in the bottom of a boiling-water canner, then place the required number of jars on the rack. Add water to the jars and the canner until it reaches the top of the jars. Cover the canner and bring the water to a simmer (180 degrees F) over medium heat. Do not boil the jars. Keep jars hot until you're ready to use them. Place the lids in a small saucepan, cover with water and bring to a simmer (180 degrees F) over medium heat. Again, do not boil the lids. Keep lids hot until you're ready to use them. Set the screw bands aside, they do not require heating.
  • In a large, deep stainless steel saucepan, combine crushed blueberries, lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in the pectin. Boil hard, stirring constantly, for 1 minute. Remove from the heat and skim off any foam.
  • Working with one jar at a time, remove a jar from the canner, pouring hot water back into the canner. Place the jar on a heat-protected work surface, such as a wooden cutting board or towel. Ladle the hot jam into hot jars, leaving ¼-inch headspace. Slide a nonmetallic utensil, such as a rubber spatula, down between the food and the inside of the jar two or three times to release air bubbles. Adjust headspace, if necessary, by adding more hot jam. With a clean damp cloth or paper towel, wipe jar rim and threads. Using a magnetic or nonmetallic utensil, lift a hot lid from the water and place it on the jar, centering the sealing compound on the rim of the jar. Place a screw band on the jar. With your fingers, screw band down until resistance is met, then increase to fingertip-tight. (Do not use excessive force to tighten.) Return the jar to the rack in the hot water-filled canner. Repeat filling steps until all jars are filled.
  • When all of the jars are in the canner, adjust the water level in the canner so that it covers the jars by at least 1 inch. Cover the canner with a lid and bring the water to a full rolling boil over high heat. Once the water is boiling hard and continuously, process (continue boiling) for 10 minutes. Turn off the heat, remove the lid and let sit for 5 minutes. After 5 minutes, remove the jars, lifting them out of the hot water without tilting them. don't dry the lids or jars at this point. You don't want to disturb the lids while the seal is being formed. Place the jars upright on a towel in a draft-free place and let cool, undisturbed, for 24 hours.
  • When the processed jars have cooled for 24 hours, check the lids for seal. Remove the screw bands and with your fingers, press down on the center of each lid. Sealed lids will be concave (they'll curve downward) and will show no movement when pressed. Jars that have not sealed properly must be refrigerated immediately. Use unsealed refrigerated product within a few days. For the jars that have good seals, with a damp cloth, thoroughly wipe lids and jar surfaces to remove any water residue or food particles. Store the sealed jars of jam in a cool, dark place for up to 1 year.

Notes

  • Equipment: Canning pot / Canning accessories set / 8-ounce jars
  • Liquid Pectin: I found this in my local grocery store where they had a little display with jars, lids, and canning accessories. It can also be purchased online.
  • Sugar Substitutes: You can substitute 3½ cups of honey for the sugar OR 2 tablespoons + 1 teaspoon Stevia. 
  • Storing Sealed Jars: Store jars with a proper seal (see indicators in "Step 5: Check the Jars" in the post above to know if the jar has a proper seal) in a cool dry place for up to 1 year.
  • Opened Sealed Jars: After you have opened a sealed jar of jam it will keep refrigerated for up to 3 months.
  • Unsealed Jars: Keep jars that did not properly seal in the refrigerator and use them within 3 weeks.
  • Freezing Directions: Place cooled and cleaned sealed jars of blueberry jam in the freezer for up to 1 year. Thaw in the refrigerator before using.
  • Canning Alternative: If you cannot procure the necessary equipment for long-term storage, you can still make this recipe. Use refrigerated jam within 3 weeks or freeze for up to 6 months, then transfer to the refrigerator and use within 3 weeks of thawing.
  • Recipe adapted from Ball Complete Book of Home Preserving
Nutritional values are based on one 8oz jar

Nutrition

Calories: 728kcal | Carbohydrates: 187g | Sodium: 2mg | Potassium: 71mg | Fiber: 2g | Sugar: 183g | Vitamin A: 45IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 0.3mg