You can make this blueberry jam any time of the year with frozen blueberries. Fresh blueberries also work beautifully, just be mindful of the water amount.
Course Canning
Cuisine American
Keyword blueberries, canning, jam
Prep Time 1 hourhour
Cook Time 4 minutesminutes
Canning Time 5 minutesminutes
Total Time 1 hourhour9 minutesminutes
Servings 51/2 pints
Calories 32kcal
Ingredients
5cupsblueberriesthawed & juice reserved
1tbsp.lemon juicebottled
5 ½cupsgranulated sugar
* ¾cupwater(enough water added to reserved juice to equal ¾ cup of liquid)
1tsp.butteroptional
1 (1.75 oz) boxpowdered pectin
Optional Flavorings
½tspnutmeg or cinnamon
1tspvanilla extract
Instructions
Start by thawing the frozen blueberries in a large bowl.
Drain and reserve any liquid from the thawed berries.
Add enough water to the reserved juice to equal 3/4 cup of liquid.
With an immersion(stick)blender or potato masher, crush the berries until they are your preferred consistency. (I like mine blended smooth)
Place your blueberries in a large pot.
To the blended or crushed berries, add the ¾ cup of water/juice mixture, lemon juice, and pectin.
Bring the pot to a boil over high heat. Str the mixture constantly and add the sugar and optional butter.
Return the mixture to a full boil and boil for 1 minute constantly stirring.
Remove the pot with the boiling jam from the heat immediately and skim any foam off the top.
Store you jam according to your preferences.
To Waterbath Can
Pour the hot jam into sterilized and hot jars, leaving ¼ inch of headspace.
Wipe the rim with damp cloth and place lids on top of the jars.
Screw bands over lids to fingertip tight.
Place jars in a water bath canner with the water level at least 1 inch over the jars.
Bring the water to a boil and process for 5 minutes.
Turn off the heat and leave the jars in the canner for 5 minutes before removing the jars from the canner with a jar grabber.
Do not disturb the jars for 8 to 10 hours.
Once the jam is completely cooled, remove the rings and test lids to ensure they are sealed.
To test: Carefully lift just the jar by grasping the lid of the jar. If the jar lifts with the lid, you have a good seal. If the lid separates from the jar, store your jam in the refrigerator or freezer.
Wipe jars and lids clean with soapy water and store your jam in a cool place until you’re ready to enjoy your blueberry jam.
Any jars that did not seal properly should be stored in the refrigerator or freezer.
Notes
NOTE: The total water/blueberry juice amount for this jam is 3/4 cup. You may use all water or a combination of the water and blueberry juice. Do not exceed 3/4 cup of liquid (besides the lemon juice).