21 Reviews

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.

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tnoe27 December 20, 2005

Delicious! used two bags of 16 oz frozen blueberries, and the powdered pectin, and it came out great... 8 half-pint jars, and it already appears to be jellying. We used some on pancakes the same night and it was delicious, even while still warm! would definitely consider making it again.

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elflngchld September 04, 2012

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!

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anitaymoore July 23, 2011

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!

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~kdp August 19, 2005

Texas blueberries are in season so I had to try this recipe. I used fresh blueberries and did not make any adjustments to the recipe. The resulting jam is absolutely delicious. Can't wait to try this as a topping for cheesecake! Thanks for sharing this recipe!!

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Susie in Texas June 17, 2003

I had a bunch of blueberries that I had an incredible deal on, and I tried this recipe to make jam. I had 36 oz. of blueberries and because many people stated it was a bit sweet, I reduced sugar to 5 cups and upped my pectin to 1/2 cup (I buy it in bulk - so typically I would use 1/3 cup). What a beautiful jam!!! It's definitely the oe I'll use to make blueberry jam from now on.

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921351 June 01, 2013

I really liked the simplicity of this recipe and the flavour is really good. However, it is extremely sweet! I reduced the sugar to four cups and I still found it was too sweet. Is it possible that the amount of berries refers to the volume of crushed berries? I started with four cups fresh wild blueberries and with four cups sugar it was over the top. I'm sure my husband will still eat it all as he has a sweet tooth, but for those who do not, be aware and reduce the sugar even more.

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briscoms September 10, 2012

I just pulled my jars from the water bath. I only had 6 cups of frozen blueberries so I went with 1 1/2 tbsp of lemon juice, 3/4 packet of pectin, and 4 cups of sugar, follwed the instructions as followed and had great results. It wasnt as sweet as I expected, which was a pleasant suprise. I ended up with 3 pints and 6 half pints and still some left to keep for snacking. I will definately make this again, hopefully next year's blueberry season!

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shelteredcreature September 02, 2012

Excellant recipe!!! it's perfect. I also used this same recipe and added strawberries to the second batch.....it added a whole new level on the taste buds!!!!

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Dholt1206 August 01, 2012

Made four batches last year and forgot to rate it! Shame on me. If i could give you 10 stars, i would. Sssooo yummy. Ended up hiding a couple of jars for my DH. Every one kept asking for more...Made a double batch today...(they say it can't be done...yes it can)...Just did 10 cups of sugar, omitting the 1/2 cup. Made exactly 6 pints and one 1/2 pint...plus just enough for me a small lick...:) Thank you so much for the wonderful keeper of a recipe Rita!

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Mama~Kitty June 14, 2012
Blueberry Jam