Best Wild Blueberry Jam Recipes

Wild Maine Blueberry Jam image

Provided by lostloonfarms

Categories Jellies

Time 1h

Yield 6 Jars, 6 serving(s)

Number Of Ingredients 5

6 cups crushed blueberries (from about 2 quarts berries. slightly underripe berries work best)
6 cups sugar
1/4 teaspoon ground cinnamon
1 pinch salt
1/2 lemon, juice of

Steps:

Fill 8 one-cup glass jars, sterilized according to the jar manufacturer's instructions, and then process according to the manufacturer's instructions.
Once the jars have cooled, to make sure all of the lids are sealed, push down on the center of each. If the lid pops back up, the jar isn't sealed; you should refrigerate and eat any jam in unsealed jars within a couple of weeks. Properly sealed jars will keep in a cool, dry place for several months.

Nutrition Facts : Calories 857.9, Fat 0.5, Sodium 27.4, Carbohydrate 221.4, Fiber 3.5, Sugar 214.4, Protein 1.1

Wild Blueberry Jam image

Provided by Brad Nichols @bmnich

Number Of Ingredients 6

8 cup(s) mashed berries, about 13 cups whole
1 tablespoon(s) lemon juice
4 cup(s) sugar
1 teaspoon(s) cinnamon
3 tablespoon(s) low/no sugar powdered pectin
12 jar(s) canning jars and lids, half-pint size. sterilized

Steps:

Mash 13 cups whole berries
Add powdered pectin, lemon juice and cinnamon, stir until dissolved
Boil berry/pectin mash 5 mins- the kind of boil you can't stir away.
Add Sugar and stir in to dissolve
Bring back to boil for another 3 minutes
test jam for consistency. For this step I keep a tablespoon in a glass of ice water near the stove. spoon out about a half tablespoon of the jam out of the boiling pot, and let it cool on the spoon. Then turn the spoon up on edge. If the jam either sticks to the spoon or falls off in a lump (as you would expect jam to do!), then it's ready. If it runs off like liquid, keep boiling another 1-2 mins and try again.
Remove from heat and ladle off any foam. The foam won't hurt anything, it just looks more appealing int he jar without it.
Let stand for 5 mins. This little trick prevents the fruit from floating to the top of the jar, plus it's about the right amount of time to get your jars and lids out of the pot/dishwasher and set them up to fill.
Fill jars to within 1/4 inch of the top. Be sure wipe the top edge of the jar with a clean cloth to remove any jam or it will prevent proper sealing.
Add metal sealers and rings and tighten down fully.
Within 1-2 hours all the seals should 'pop' on the jars. A good way to check is to try and push down the center of the metal sealer lid. If it flexes it's not sealed, if it has no give...you're good!
Keeps for 1-2 years