Blueberry Jam

(from saymyname’s recipe box)

9 half-pint jars

Categories: Blueberries, Jellies or Jams

Ingredients

  • 5 cups crushed fresh ripe blueberries
  • 2 tablespoons strained fresh lemon juice
  • 7 cups sugar
  • 1/2 teaspoon unsalted butter
  • 2 (3 ounce) packages liquid pectin
  • 1/4 teaspoon ground cinnamon (optional)

Directions

  1. In an 8-quart pan, add the blueberries, lemon juice, sugar, and butter; combine.

  2. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved; increase heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.

  3. Stir in the pectin; return mixture to a full rolling boil, stirring constantly.

  4. Boil, stirring constantly, for 1 minute; remove the pan from heat; skim off any foam; stir in the cinnamon, if desired.

  5. To prevent the jam from separating in the jars, let jam cool for 5 minutes before filling the jars.

  6. Gently stir jam every minute or so to distribute fruit.

  7. Ladle the hot jam into hot jars, leaving ¼ inch headspace.

  8. Wipe the jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.

  9. Process half-pint jars in a 200° water bath for 10 minutes, pint jars for 15 minutes.

Email to a friend | Print this recipe | Back