CANNING BLUEBERRY JAM

 


I have 6 blueberry bushes and they performed fantastic this year.  I have made blueberry waffles, pancakes, muffins, jam, jelly, and blueberry lime jam.  I have also put several bags in the freezer.  

Canning blueberry jam is a fantastic method for preserving the vibrant flavor of fresh blueberries

INGREDIENTS

9 Cups of crushed blueberries

6 Cups of sugar

3 Tablespoons lemon juice


DIRECTIONS

You have a couple of options for crushing the berries:

  1. You can pulse them a few times in a food processor.
  2. Alternatively, you can use a potato masher once the berries begin to soften during cooking.

Combine berries, sugar, and lemon juice in a large saucepan.  

Bring slowly to a boil stirring until sugar dissolves.  Cook rapidly till 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.


Print Recipe

CANNING BLUEBERRY JAM


INGREDIENTS

  • 9 Cups of crushed blueberries
  • 6 Cups of sugar
  • 3 Tablespoons lemon juice

DIRECTIONS

You have a couple of options for crushing the berries:

You can pulse them a few times in a food processor.
Alternatively, you can use a potato masher once the berries begin to soften during cooking.

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

Measure out 5 cups of liquid and return it to the pot. If you do not end up with 5 cups of liquid, add enough water to make 5 cups.
Whisk in pectin until dissolved.  Bring to boil over high heat, stirring frequently.  Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute.
Remove from heat and quickly skim off foam.  Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.  
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid and wait 5 minutes, then remove jars, cool and store.