Blueberry Jam

3 from 1 vote

Is there a better way to preserve one of summer's most delicious crops than by making a big batch of blueberry jam? This blueberry jam recipe contains no pectin and is made for canning so you can quickly and easily preserve your bounty of blueberries this summer.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 20

Water Bath Canning Time 10

Total Time 50

Servings tablespoons (2 pints)

Calories 36kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

4 pints (about 9 cups) blueberries rinsed and sorted
2 cups granulated sugar
2 tablespoons lemon juice freshly squeezed

Instructions

Prepare the Jam

Add the blueberries, sugar, and lemon juice to a large saucepan over medium heat. Using the back of a wooden spoon or a potato masher, mash the blueberries into the sugar so they begin to release their juices. Allow the sugar to completely dissolve.
4 pints (about 9 cups) blueberries, 2 cups granulated sugar, 2 tablespoons lemon juice
Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a boil. Allow the jam to boil, stirring continuously, until the temperature reaches 220°F on a thermometer or it begins to easily coat the back of a spoon, about 20 minutes. Turn off the heat and set aside.

Water Bath Canning Instructions

Place your mason jars in the bottom of a deep stockpot or water bath canner fitted with a canning rack. If you don't have a canning rack, you can use a clean kitchen towel on the bottom of the pot to prevent the jars from sitting directly on the heat. Fill the pot with water, making sure the jars are covered by at least an inch of water. Bring the water to a rolling boil and boil the jars for 10 minutes to sterilize.
Once the jars are sterilized, turn off the heat. Using a jar lifter, remove the jars from the water and place them on a towel on the counter. You will use the same pot of water to can the jam. Fill your jars with the finished blueberry jam, ensuring you leave a ¼-½ inch of space at the top of the jar. A canning funnel is extremely helpful here, but if you don’t have one, just make sure to wipe away any residue on the mouth of the jar before putting the lids on.
Carefully tighten the lids onto the jars and place the jars back into the hot water bath. Again, make sure the jars are submerged completely in the water and covered by about 1-2 inches. Cover the pot and bring the water to a boil over medium-high heat. Allow the jars to boil for 10 minutes, then turn off the heat.
Let the jars rest in the hot water for 5 minutes prior to removing them to a clean kitchen towel on the counter. Allow the jars to cool, undisturbed, for 12-24 hours. You should hear a popping sound from each jar after a few minutes, which means you successfully created a seal.

Notes

Don't forget to date your jars, especially if you canned them!

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.