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Recipe Summary
Yield: Makes about 5 8-ounce jars
Ingredients
Ingredient Checklist
4 cups fresh blueberries, stemmed
1 package powdered pectin
2 tablespoons fresh lemon juice
4 cups sugar
Cook's Notes
Liquid pectin can be substituted for powdered pectin in all of these recipes, with no difference in results. Simply reverse the order in which the pectin and sugar are added.
Cook's Notes
Be careful not to crush the berries too much; you want the jam to have some texture.
Variations
Black and Red Raspberry Jam: Substitute any proportions of black and red raspberries.
Variations
Red Raspberry Jam: Substitute red raspberries and increase the sugar to 6 1/2 cups.
Variations
Peach Blueberry Jam: Substitute 2 cups of peeled, pitted, and chopped peaches for 2 cups of the blueberries.
Variations
Sour Cherry Jam: Substitute stemmed and pitted sour cherries, increase the sugar to 5 cups, and omit the lemon juice.
Variations
Gooseberry Jam: Substitute stemmed, crushed (but not pureed) gooseberries.
Gallery
Recipe Summary
Yield: Makes about 5 8-ounce jars
Gallery
Recipe Summary
Yield: Makes about 5 8-ounce jars
Recipe Summary
Yield: Makes about 5 8-ounce jars
Yield: Makes about 5 8-ounce jars
Makes about 5 8-ounce jars
Ingredients
Ingredients
- 4 cups fresh blueberries, stemmed
- 1 package powdered pectin
- 2 tablespoons fresh lemon juice
- 4 cups sugar
Directions
Crush the blueberries in a large kettle.
Place over high heat and add pectin and lemon juice. Bring to a boil, stirring constantly. Stir in the sugar, bring back to a boil, and let boil for 1 minute.
Remove kettle from heat. Skim off and discard any foam. Carefully ladle jam into hot, sterilized jars, leaving 1/4 inch head space. Wipe excess jam from inside and outside rims, then seal.
Cook's Notes
Liquid pectin can be substituted for powdered pectin in all of these recipes, with no difference in results. Simply reverse the order in which the pectin and sugar are added.
Cook's Notes
Be careful not to crush the berries too much; you want the jam to have some texture.
Variations
Black and Red Raspberry Jam: Substitute any proportions of black and red raspberries.
Variations
Red Raspberry Jam: Substitute red raspberries and increase the sugar to 6 1/2 cups.
Variations
Peach Blueberry Jam: Substitute 2 cups of peeled, pitted, and chopped peaches for 2 cups of the blueberries.
Variations
Sour Cherry Jam: Substitute stemmed and pitted sour cherries, increase the sugar to 5 cups, and omit the lemon juice.
Variations
Gooseberry Jam: Substitute stemmed, crushed (but not pureed) gooseberries.
Cook’s Notes
Liquid pectin can be substituted for powdered pectin in all of these recipes, with no difference in results. Simply reverse the order in which the pectin and sugar are added.
Be careful not to crush the berries too much; you want the jam to have some texture.
Variations
Black and Red Raspberry Jam: Substitute any proportions of black and red raspberries.
Red Raspberry Jam: Substitute red raspberries and increase the sugar to 6 1/2 cups.
Peach Blueberry Jam: Substitute 2 cups of peeled, pitted, and chopped peaches for 2 cups of the blueberries.
Sour Cherry Jam: Substitute stemmed and pitted sour cherries, increase the sugar to 5 cups, and omit the lemon juice.
Gooseberry Jam: Substitute stemmed, crushed (but not pureed) gooseberries.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Blueberry Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blueberry Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
