My six blueberry bushes did fantastic this year, and I've had plenty of blueberries to put to good use! I've made blueberry waffles, pancakes, muffins, jam, jelly, and blueberry lime jam—and I've still managed to put several bags in the freezer for later.
One of my favorite ways to preserve a big blueberry harvest is homemade blueberry jam. This simple recipe doesn't require added pectin and is a great way to enjoy that fresh blueberry flavor long after berry season is over.
INGREDIENTS
- 9 Cups of crushed blueberries
- 6 Cups of sugar
- 3 Tablespoons lemon juice
DIRECTIONS
Wash the blueberries and crush them thoroughly. A potato masher works well, or you can pulse the berries briefly in a food processor, being careful not to completely purée them.
Combine the crushed blueberries, sugar, and lemon juice in a large saucepan. Bring the mixture slowly to a boil, stirring occasionally until the sugar has completely dissolved.
Once the sugar has dissolved, cook the mixture rapidly to, or almost to, the gelling point, depending on how firm you prefer your jam. As the mixture thickens, stir frequently to prevent sticking or scorching.
Remove from the heat and skim off any foam. Ladle the hot jam into hot, sterilized half-pint or pint jars, leaving ¼-inch headspace. Wipe the jar rims and apply the lids and bands.
CANNING BLUEBERRY JAM
- 9 Cups of crushed blueberries
- 6 Cups of sugar
- 3 Tablespoons lemon juice
DIRECTIONS
Wash the blueberries and crush them thoroughly. A potato masher works well, or you can pulse the berries briefly in a food processor, being careful not to completely purée them.
Combine the crushed blueberries, sugar, and lemon juice in a large saucepan. Bring the mixture slowly to a boil, stirring occasionally until the sugar has completely dissolved.
Once the sugar has dissolved, cook the mixture rapidly to, or almost to, the gelling point, depending on how firm you prefer your jam. As the mixture thickens, stir frequently to prevent sticking or scorching.
Remove from the heat and skim off any foam. Ladle the hot jam into hot, sterilized half-pint or pint jars, leaving ¼-inch headspace. Wipe the jar rims and apply the lids and bands.