Blueberry Jam Recipe
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Brighten your mornings with a jar of homemade blueberry jam! This easy recipe packs the sweet, tangy punch of fresh blueberries, perfect for slathering on toast or swirling into yogurt. With just a few ingredients and a dash of love, you’ll have a jam that’s bursting with flavor and free of preservatives. Ready to get jamming? Let’s do it!
This is one of my all-time favorite jam recipes to spread on toast, use as a topping for pancakes and waffles, and even as a topping to ice cream or cheesecake!
Why You’ll Love This Easy Blueberry Jam
- Fresh Flavor: Homemade blueberry jam captures the vibrant, natural taste of fresh blueberries, making it far superior to store-bought versions.
- Control Ingredients: You control the ingredients, ensuring no artificial preservatives or unnecessary additives.
- Customizable Sweetness: Adjust the sweetness to your preference, perfect for those watching their sugar intake.
- Gift-Worthy: Homemade jam makes a thoughtful, delicious gift for friends and family.
Jellies and Jams have long been a fan favorite here on One Sweet Appetite. It all started with my grandma’s Pomegranate Jelly recipe and has slowly evolved to quite the collection of flavors. THIS blueberry version is very close to my favorite. It’s so simple to make and tastes incredibly delicious served so many ways.
Imagine spreading a spoonful of bliss on your toast—that’s our blueberry jam. This homemade gem captures the essence of perfectly ripe blueberries, delivering a sweet yet tangy burst of flavor in every bite. It’s like a taste of summer mornings, with that deep, fruity richness that makes your taste buds sing. Whether you’re swirling it into yogurt or enjoying a cheeky spoonful straight from the jar (no judgment here), this blueberry jam is all about bringing a little berry magic to your day.
Ingredient You’ll Need
Here are some handy tips for each ingredient in your blueberry jam recipe:
- Blueberries: Opt for fresh, ripe blueberries. They should be plump, firm, and deep blue with a slight frost-like bloom. Rinse them gently in cold water and remove any stems or leaves. If you’re using frozen blueberries, there’s no need to thaw them. Just toss them straight into the pot.
- Lemon Juice: Lemon juice helps balance the sweetness and enhances the blueberry flavor. It also helps the jam set properly by activating the pectin. Freshly squeezed lemon juice offers the best flavor and acidity. Roll the lemon on the counter before juicing to maximize the juice yield.
- Pectin: This recipe specifically was made for powdered pectin. Pro tip: mix it with a bit of sugar before adding it to the fruit. This helps distribute it evenly and prevents clumping.
- Granulated Sugar: You can adjust the sweetness to taste, but remember that sugar also acts as a preservative. Reducing sugar may affect the jam’s shelf life.
Blueberry Jam Recipe
- Prepare The Berries: Place the berries into a heavy-bottomed pot and lightly smash using the back of a wooden spoon or a potato masher. You want them to release some juice but still have some chunks for texture.
- Add Lemon Juice and Pectin: Stir in the freshly squeezed lemon juice and the package of powdered pectin.
- Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly to prevent burning.
- Add Sugar: Gradually stir in the granulated sugar. Increase the heat to high and bring the mixture back to a rolling boil that cannot be stirred down. This is important for the jam to set properly.
- Cook the Jam: Let the mixture boil for 3 minutes, stirring constantly. You want the jam to reach a temperature of 220 degrees Fahrenheit. Using a candy thermometer can help you monitor the temperature accurately.
- Fill and Process the Jars: See the recipe card for details.
Expert Recipe Tips:
- Test for Doneness: To ensure your jam sets properly, you can use the “wrinkle test.” Place a small plate in the freezer before you start cooking. When you think the jam is ready, put a small spoonful on the cold plate and return it to the freezer for a minute. If the jam wrinkles when you push it with your finger, it’s ready.
- Avoid Overcooking: Be cautious not to overcook the jam, as it can cause the sugars to caramelize and alter the flavor. It can also result in a jam that’s too thick.
- Use a Wide Pot: Using a wide pot helps the jam cook more evenly and speeds up the evaporation process, reducing cooking time and preserving the fresh fruit flavor.
- Skim the Foam: As the jam cooks, foam may form on the surface. Skim this off with a spoon to ensure a clear and smooth jam.
- Stir Constantly: Stir the mixture constantly while bringing it to a boil and during the cooking process to prevent sticking and burning.
Recipe FAQs
Yes, you can use frozen blueberries. There’s no need to thaw them; just use them straight from the freezer. The jam may take a bit longer to reach the boiling point, but the result will be just as delicious.
Pectin helps the jam set properly, giving it that nice, spreadable consistency. If you don’t use pectin, you’ll need to cook the jam longer to achieve the desired thickness, which can affect the fresh flavor of the blueberries.
You can use the “wrinkle test.” Place a small plate in the freezer before you start cooking. When you think the jam is ready, put a small spoonful on the cold plate and return it to the freezer for a minute. If the jam wrinkles when you push it with your finger, it’s ready. Alternatively, you can use a candy thermometer and ensure the jam reaches 220°F.
If properly sealed and stored in a cool, dark place, homemade blueberry jam can last up to a year. Once opened, keep it refrigerated and consume within a few weeks.
If your jam is too runny, you can re-cook it. Bring it back to a boil and add more pectin or boil for a few more minutes until it reaches the correct consistency. Make sure to test it with the wrinkle test or a candy thermometer.
More Jellies and Jams to Try
Got a sweet spot for spreads? Dive into our world of jellies and jams! From tangy berry blends to luscious fruit fusions, we’ve got the perfect spread to elevate your breakfast game and beyond.
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Blueberry Jam
Ingredients
- 2 pints fresh blueberries ((about 4 cups) washed)
- 2 tablespoons lemon juice
- 1 package pectin
- 4-5 cups granulated sugar*
Instructions
- Rinse the blueberries thoroughly under cold water and remove any stems or leaves. Place the berries into a heavy-bottomed pot and lightly smash using the back of a wooden spoon or a potato masher. You want them to release some juice but still have some chunks for texture.
- Stir in the freshly squeezed lemon juice and the package of powdered pectin.
- Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly to prevent burning. Once it starts boiling, continue to stir for about 1 minute to ensure the pectin is well distributed.
- Gradually stir in the granulated sugar. Continue stirring until the sugar is completely dissolved. Increase the heat to high and bring the mixture back to a rolling boil that cannot be stirred down. This is important for the jam to set properly.
- Let the mixture boil for 3 minutes, stirring constantly. You want the jam to reach a temperature of 220 degrees Fahrenheit. Using a candy thermometer can help you monitor the temperature accurately.
Prepare the Jars
- While the jam is cooking, sterilize your jars and lids. You can do this by boiling them in water for at least 10 minutes or running them through the dishwasher on a hot cycle. Once sterilized, carefully remove the jars and lids and place them on a clean towel to dry.
Process the Jam
- Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip tight. Process the Jars:
- Place the filled jars into a boiling water bath, ensuring they are fully submerged. Process the jars in the boiling water for 10 minutes to seal them properly. Adjust the processing time if you are at a higher altitude (check a reliable canning guide for specific times). Cool and Store:
- Carefully remove the jars from the water bath and place them on a towel to cool. Do not disturb them for 12-24 hours.
- Once cooled, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. Store the sealed jars in a cool, dark place. Refrigerate any jars that did not seal properly and use them first.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Like this recipe? You will love my:
Can this recipe be doubled or tripled?
I haven’t tried it, so I couldn’t say for sure. But I imagine it could easily be doubled.
Thank you! Really want to try this! Where can I find directions for “safe canning methods”?
Instructions should come with your water-bath canner or you can find instructions here: https://www.freshpreserving.com/canning-101-getting-started.html
Mmmm!!
You can say that again!