Total Time
Prep 10 mins
Cook 5 mins

I love the combination of blueberry and lemon, so I can't wait to give this a try. From Ball Home Canning Products. It assumes you know safe and proper canning procedures.

Ingredients Nutrition


  1. Prepare jars and lids according to manufacturer's instructions.
  2. Combine blueberries, sugar, lemon peel, and lemon juice in a large saucepot.
  3. Bring to a rolling boil over high heat; stir frequently.
  4. Stir in pectin.
  5. Boil hard for 1 minute.
  6. Remove from heat and skim foam (if necessary).
  7. Immediately ladle into hot jars, leaving a 1/4 inch headspace.
  8. Cap and process for 15 minutes in a boiling water canner.


Most Helpful

I gave this a five, but with some caveats. I made a batch of the recipe as is, and it was toothachingly sweet! And really didn't have the lemon tang I wanted. So I made another batch and I lowered the sugar to 4 1/2 cups. I raised the lemon juice to 1/2 a cup and I also raised the lemon zest to 4 tsp (or two whole lemons worth). The result? Perfection! As a rule of thumb, most jams have a 1:1 sugar to fruit ratio.

Jennalynn August 10, 2009

This is a great jam. As suggested by another reviewer, I used 5 c berries and 5 c sugar. It was just right.

*Petunia* August 26, 2011 much flavour! I did make a couple of changes....I had over 5 cups of blueberries so I used all of them and 5 cups of sugar. Added the 1 grated lemon (only had 1) and 1/2 a cup of freshly squeezed lemon juice. This made 4 very large jars. I licked the pot and the flavour was very much blueberry with just a hint of lemon. Not overpowering. I will make this one again. Thanks so much for a great addtion to my jam collection!

cfletcher June 29, 2010

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