Blueberry-lemon Jam
"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."
photo by Diana 2
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
7 8 ounce jars
ingredients
- 4 1⁄2 cups blueberries
- 6 1⁄2 cups sugar
- 2 teaspoons lemons, rind of, grated
- 1⁄3 cup lemon juice
- 2 (3 ounce) envelopes liquid fruit pectin (Ball Fruit Jell)
directions
- Prepare jars and lids according to manufacturer's instructions.
- Combine blueberries, sugar, lemon peel, and lemon juice in a large saucepot.
- Bring to a rolling boil over high heat; stir frequently.
- Stir in pectin.
- Boil hard for 1 minute.
- Remove from heat and skim foam (if necessary).
- Immediately ladle into hot jars, leaving a 1/4 inch headspace.
- Cap and process for 15 minutes in a boiling water canner.
Questions & Replies
-
can I use frozen blueberries?
-
Could I use stevia, (natural) sweetener?
Reviews
-
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. -
I made this wonderful jam with 3 cups Splenda and the no sugar powdered pectin. It turned out FABULOUS!!! -
This is a great jam. As suggested by another reviewer, I used 5 c berries and 5 c sugar. It was just right. -
Wow......so 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! -
This turned out wonderfully. I made them for gifts. I put them in 4 ounce jars and it made 16 of them. I used frozen blueberries. This was the easiest jam I've made. It cooked up really fast. I was concerned at how liquidy it seemed when I was ladeling it into the jars (although it made the jar filling much easier) But once it cooled it wound up being very firm. And it's delicious. I will definitely be making this again. Yum!
see 9 more reviews
Tweaks
-
Sorry - I meant I used 4.5 cups sugar. It was still a bit too much.
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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