Save on Pinterest

Canned Blueberry Jam

Total Time

Prep: 35 min. Process: 10 min./batch

Makes

9 half-pints

Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! —Marisa McClellan, Philadelphia, Pennsylvania
Canned Blueberry Jam Recipe photo by Taste of Home

Ingredients

  • 8 cups fresh blueberries
  • 6 cups sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon ground nutmeg
  • 2 pouches (3 ounces each) liquid fruit pectin

Directions

  1. Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
  2. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts

2 tablespoons: 74 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 protein.

Recommended Video