I love blueberries and I love making jams and jellies so when I get blueberries, some will go into the freezer and some will be canned.

I must confess that though I love making jams, I don’t really eat a lot of it for breakfast.  I do however, use my jams in recipes like muffins, cupcakes, and as an ice cream topping.

I usually use my old Ball Blue Book of Preserving for my canning recipes and that is where this recipe for Blueberry Jam comes from.  I did however, add lemon juice because I like to add a little tartness into my sweet jams.


  • 9 cups of crushed Blueberries
  • 6 cups of Sugar
  • 3 Tablespoons of Lemon Juice


Combine berries, sugar, and lemon juice in a large saucepan.  Bring slowly to a boil stirring until sugar dissolves.  Cook rapidly until gelling point.  As mixture thickens, stir frequently to prevent sticking.  Remove from heat.  Skim foam as necessary.  Ladle hot jam into hot jars, leaving 1/4 headspace.  Place lids on jars.  Process for 15 minutes in a boiling water canner.