Blueberry Jam
This simple blueberry jam is easy to make at home with just 3 ingredients, no pectin required!
Servings: 3 -4 half pint (8 oz) jars
Equipment
- Ball Regular Mouth Canning Jar 8 oz. 12 pk
- Granite Ware Enamel-on-Steel Canning Kit, 9-Piece
- Norpro Canning Essentials Boxed Set, 6 Piece Set
Ingredients
- 4 cups blueberries fresh or frozen
- 2 cups cane sugar
- 1/4 cup lemon juice fresh or bottled
Instructions
- Place blueberries and lemon juice in a heavy-bottomed jam pot and gently bring to a simmer over low heat. Mash the blueberries to help them release their juices.
- Once the blueberries have released their juices, increase heat to medium-high, and add sugar.
- Cook the jam until it reaches gel stage, about 20 minutes. Test for gelling on a plate that's been in the freezer, or use an instant-read thermometer (220 degrees F at sea level).
- Pour finished jam into prepared jars, seal with 2 part lids. Store in the refrigerator or water bath can for a shelf-stable blueberry jam.
Canning Instructions (Optional)
- To can the blueberry jam, fill clean canning jars leaving 1/4 inch headspace. Seal with 2 part lids and process in a water bath canner for 10 minutes. Turn off heat and allow the jars to set in the canner for an additional 5 minutes (prevents siphoning) before removing them to cool on a towel on the counter.
- Check seals after 24 hours and store any unsealed jars in the refrigerator for immediate use. Sealed jars should maintain quality in the pantry for 12-18 months.
Notes
Feel free to reduce the sugar by half (to 1 cup), but know that it will mean a lower total yield and longer cook time. Cane sugar gels the easiest, but honey or maple will also work.
Blueberries are acidic enough to can without lemon juice, and it's added for both flavor and added pectin. Canned or fresh lemon juice will both work.
Canning is optional, but the jam must be stored in the refrigerator or freezer if it's not properly water bath canned. Refrigerate after opening either way.