Best Canned Blueberry Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LUSCIOUS BLUEBERRY JAM



Luscious Blueberry Jam image

This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 8 cups.

Number Of Ingredients 4

8 cups fresh blueberries
2 tablespoons lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

Steps:

  • Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.

BLUEBERRY JAM



Blueberry Jam image

This is the best homemade blueberry jam recipe made with fresh or frozen blueberries. There is also a low sugar recipe option for this small batch blueberry jam that is equally as delicious.

Provided by Sarah Mock

Categories     Canning Recipes

Time 30m

Number Of Ingredients 4

1 pound fresh blueberries
2 tablespoons lemon juice (fresh)
3 tablespoons Ball Classic Pectin
3 1/3 cups sugar

Steps:

  • Rinse and drain the blueberries (fresh or frozen) and crush them using the potato masher method or my rolling pin and zip top bag method.
  • Measure out 2 2/3 cup of crushed berries into a 6 quart stainless-steel or enamel Dutch oven.
  • Stir in the lemon juice and the pectin.
  • Over high heat, while stirring, bring the mixture to a full rolling boil that can not be calmed down when stirred.
  • Add the sugar and stir to dissolve the sugar. Return to a full rolling boil Boil hard 1 minute, stirring constantly.
  • Remove from heat and skin the foam, if necessary.
  • Ladle the jam in to a hot jar, leaving 1/4 inch head space. Wipe the rim of the jar with a damp paper towel, removing any drips of jam.
  • Center the lid on the jar. Apply the band and adjust to fingertip-tight. Using the jar lifter, place the jar in the boiling water canner.
  • Repeat until the jars are filled. Be sure to complete a filling a jar from ladle to lifting before starting the next jar.
  • Process the jar 10 minutes, adjusting time for altitude.
  • Remove the jars from the water bath canner and place on clean towels to cool completely.

Nutrition Facts : ServingSize 1 Tablespoon, Calories 46 kcal, Carbohydrate 12 g, Sodium 1 mg, Sugar 11 g

Related Topics