The Easiest Blueberry Jam Recipe
Easy, fruity blueberry jam made with three simple ingredients – canning instructions included!
- Prep Time: 15-25 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-55 minutes
- Yield: Varies
Ingredients
Scale
- 5 cups blueberries (fresh, or frozen, thawed)
- 1 package (48 grams) fruit pectin
- 1/2 cup lemon or lime juice
- 5 cups granulated sugar
Instructions
- Place blueberries in a large pot (at least four quart capacity).
- Crush blueberries. This can be done with a potato masher for coarser jam, or an immersion blender for a finer blend. Blueberries can also be blended in a food processor or blender if you prefer.
- Stir in lemon juice and fruit pectin, stirring until dissolved.
- Heat blueberry mixture over medium heat until boiling.
- Stir in sugar until dissolved, and heat mixture back up to a rolling boil.
- Set timer, and boil for one minute.
- Remove from heat and skim off any foam that may have accumulated on top.
- Ladle into jars, and screw down lids.
- Let cool and store in the refrigerator for up to six months, or proceed with canning.
- To can: Prepare water bath canner. This should include an inner rack to separate jars from bottom of kettle, and filling the kettle with warm/hot water.
- Place jars in kettle, making sure water depth submerges jars by at least one inch.
- Cover kettle, and heat over medium-high heat to a rolling boil.
- Boil half pints of jam for 10 minutes, or pints for 15 minutes.
- Remove from heat and let cool until jars are cool enough to handle.
- Remove jars from kettle, and let rest for 24 hours.
- After this period, test for seals, wash jars if needed, and store in a cool place out of direct sunlight.
- Enjoy!