Blueberry Jam

Here is another canning recipe to add to your repitoire.
Its always good to have a few of these things on hand.
It is best to use fresh blueberries.
Don't tell anyone, but I used frozen blueberries
I got them last season and I am just now making jam.
I know, I know I am a procrastinator!
When I picked these, things were a bit hectic, so I put them in the freezer.
I then did what I normally do, promptly forgot about them
Until now.
So enjoy these yummy blueberries with your toast or biscuit.

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Blueberry Jam


3 pints blueberries
7 cups sugar
2 tablespoon lemon juice
1 teaspoon lemon zest
1 package fruit pectin


In a large pot combine blueberries sugar and lemon juice. Mix well
Cook over high heat stiring constantly until until mixture comes to a complete boil. Allow to boil for one minute. Remove from heat and stir in the fruit pectin
Transfer to hot sterile jars.
Make sure you leave 1/4 to 1/2 inch head space, and seal. Make sure you wipe the top of the jar with a wet towel to insure a secure seal.
Process in a water.
For about 10 minutes.
If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Peace be with you,

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10 Responses to “Blueberry Jam”

  1. #
    The Mom Chef — June 25, 2012 at 12:34 pm

    I love jam. I don’t eat many peanut butter and jelly sandwiches (I leave that to Dudette), but I do dollop the stuff on toast, scones or English muffins. Blueberry is right up there as a favorite. I think it’s smart to freeze what you can’t get to yet and then do the canning when you have time. It looks delicious.


  2. #
    Ellen B Cookery — June 25, 2012 at 1:04 pm

    Looks good, even using frozen berries. I can’t believe you can do that! … learned something new. I love jam and have making batches over the weekend.


  3. #
    Daksha — June 26, 2012 at 2:44 am

    My son love any kind of jam…It looks simply…delicious…


  4. #
    Peggy G. — June 26, 2012 at 6:30 pm

    I actually just bought some blueberries and was looking for something to do with them! Now I know =)


  5. #
    Debra Eliot — June 26, 2012 at 11:17 pm

    Frozen or not, this looks excellent. It is good to know that the jam could turn out that good with the frozen (which is all I have). 🙂


  6. #
    Cindy — June 27, 2012 at 4:33 am

    I have some Costco blueberries in my fridge right now–I think they are headed for jam. Thanks!


  7. #
    Jennie @themessybakerblog — June 27, 2012 at 3:29 pm

    Yum! This jam looks amazing. There’s nothing wrong with frozen, they taste just as good, but your secret is safe with me.


  8. #
    CJ - Food Stories — June 27, 2012 at 5:12 pm

    Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can’t wait to see what your next post will be!


  9. #
    Happy When Not Hungry — July 4, 2012 at 12:08 am

    I love homemade jam… this looks fantastic!


  10. #
    Cindy — July 6, 2012 at 7:53 am

    I always wonder what if I just store the jam in a regular container, will it turn bad fast?


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