Total Time
Prep 20 mins
Cook 30 mins

Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!

Ingredients Nutrition


  1. Thaw and drain blueberries.
  2. Crush blueberries one layer at a time.
  3. Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
  4. Stir in Fruit Jell pectin.
  5. Bring mixture to a boil, stirring constantly.
  6. Add sugar, stirring to dissolve.
  7. Return mixture to a rolling boil.
  8. Boil hard 1 minute, stirring constantly.
  9. Remove from heat.
  10. Skim foam if necessary.
  11. Preserve It-.
  12. Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
  13. Wipe jar rim clean.
  14. Place lid on jar and tighten band, just until a point of resistance is met.
  15. Process 10 minutes in a boiling-water canner.
  16. Cool for 12 to 24 hours.
  17. Remove bands.
  18. Lids should be concave in middle.
  19. Yield: About 6 half pints.
Most Helpful

5 5

First time jam maker here -- this recipe was very easy to make and tasted awesome. After the jam had set (24 hours), my boyfriend and I cracked open a test jar (these were holiday gifts) to try it out. He spent the next thirty minutes making "jam sandwiches" as he called them. One little tip that I found somewhere else on the web ... let the jam stand for a few minutes in the cooking vessel before putting it in the jars -- the extra time will allow the jam to start to gel slightly and prevent all the fruit from floating to the top of the jars as they gel.

5 5

Used fresh blueberries, doubled the recipe and ended up with 10 half-pints of delicious jam!! This is a keeper! It will be a staple next to my strawberry jam & apple jelly!

5 5

I made this using fresh blueberries, other than that I followed the recipe. Beautiful in the jars. Having never tasted blueberry jam before, I was pleasantly surprised with my results. I got 6 half pints and 1 quarter pint. I expect to be making more of this one. Thanks!