Blueberry Jam

Blueberry Jam created by SharonChen

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

Ready In:
50mins
Yields:
Units:

ingredients

directions

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

@Rita1652
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@Rita1652
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"Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!"
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  1. Joshua L.
    This recipe calls for 2 pints of berries but later in the recipe refers to 3 cups of berries. I used the 2 pints/4 cups as it stated. Also, as stated in the comments of this recipe, the amount of sugar that this recipe calls for is absolutely ridiculous. This was my first time making this but I am confident that there are much better recipes out here. Also, there needs to be some kind of liquid other than the lemon juice added to the berries and reduced down to make the juice. I also put my berries and juice through the blender to prevent large chunks of blueberries being almost whole in the jame.
    Reply
  2. Pete J.
    This is a great recipe if you want to taste sugar with a bit of fruit flavor. It’s a lousy recipe if you want to actually taste the fruit. Cut the sugar amount in half (or more). And you don’t need to add pectin if you’re using fresh (Or frozen) blueberries.. they have plenty of pectin to thicken your jam. The key is to purée the berries, the slowly simmer them for 30-45 minutes with frequent stirring to prevent scorching. When the jam coats the back of a spoon and stays there, it’s ready. Ladle It into jars, process at 185F for 5 minutes and enjoy.
    Replies 1
  3. rubymshall
    Can you use fresh blueberries? If so how much?
    Replies 1
  4. Lydia S.
    Is it 2 pints prepared or loose blueberries?
    Replies 1
  5. 4patsy
    What kind of lemon juice do you add, fresh or bottled
    Replies 1
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