I always feel like Jqm really did something Reci;e I Plant-based fuel sources This recipe and your step-by-step directions made my first experience BBlueberry making jam Blueberry jam recipe a wonderful experience. When the jars are fully cool, you can remove the rings if you like, though I leave them on. My husband likes to make freezer jam. Be mindful that the jars and jam are very hot. Next time, I am going to double the recipe and make more!

Blueberry jam recipe -

Transfer the berries to a large pot and stir in both the lemon juice and pectin. Bring to a boil stirring consistently to avoid any burning.

Stir in the sugar and return to a boil. Allow to cook for 3 minutes making sure to continue stirring. You want the jam's temperature to reach degrees.

Place into sterilized jars and follow proper canning instructions. Nutrition Serving: 1 Servings Equipment Silicone Spatulas Dutch Oven Mason Jars Did You Make This Recipe?

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But I imagine it could easily be doubled. Thank you! Really want to try this! Skip to primary navigation Skip to main content Skip to primary sidebar Join my recipe club! Jump Save Saved! Share Pin. Created by: Jesseca.

Course Breakfast. Cuisine American. It seems to be another amazing year for blueberries here in the northeast. The bushes are packed with berries, and they are sweet and juicy. We eat a LOT of blueberries when they are ripening, and we get a considerable number of them into the freezer for use in baking through the winter months.

I think our favorite way to eat them though, is in preserves. In January, nothing reminds you of the hot, high days of summer quite the same way as a spoonful of these preserves on your toast. And maybe helps you cope with the fact that once you finish this piece of toast, you have to go out and shovel a foot of snow off the walk.

George R. Martin aside, summer is coming, even in January. Blueberry Preserves will help you remember that. But, before you can enjoy that moment, you have to make the preserves, right? There are a number of ways to do this, and a search online will yield a ton of recipes.

A lot of those recipes use pectin though, and I am not crazy about pectin. Then I realized that pectin was the problem. Using pectin means you have to use a higher proportion of sugar to ensure the chemical action required to thicken the fruit will take place. Nearly all commercial jams and jellies use pectin.

All fine if your eye is more on the bottom line than it is on flavor and texture and cutting back on stuff like sugar. Though, this is not exactly a sugar free preserve.

It still uses a lot; just not as much as it would using pectin. Not using pectin means the longer cooking time is going to give you more concentrated, intense fruit flavor, and the sugar will have time to take on almost caramel-y undertones as it cooks, so you end up with a depth of flavor that you will never get using pectin.

Preserves are canned using the water bath method which is the easiest canning there is. And this preserve can be frozen if canning is not your thing. If you are interested in canning, this YouTube video give you a very basic idea of how easy it is to can preserves: Tips for Water-Bath Canning.

I have been through several of them, and they rust out, and take up a lot of room. I use a pan similar to this one , which can also be used for a lot of other things, and will never rust out on me.

I use a round cake cooling rack in the bottom to keep the jars from clattering around — just make sure that it is the right size to sit on the bottom of your pan.

Finally, this is a good set of canning tools , many of which can be used for other kitchen tasks though the year. There is something really special about preserves you have canned yourself.

The calcium comes in the box with the pectin. This means you can make a fantastic tasting blueberry jam with 8 cups of whole berries 4 cups mashed and 1 cup of sugar and very little cooking time. You can find it in health food stores across the country. Thank you Mary Lou — I often delete self promoting comments from companies, but this one interests me, and I think my readers might be interested as well.

So, it gets to stay! Hi Marc — if I were using Pomona Pectin, I would not use this recipe at all — I am sure they have their own recipe, which would differ greatly from this. Usually pectin has a folder of recipes inside, or you might try their website to find out how they recommend using it.

You can use just a bit of sugar and get a great gel with a shorter cooking time. I envy you because of this homemade jar of blueberry preserves! I need to start canning things too…. Great post! The instructions are quite detailed and clear, too. Wonderful post — thanks so much.

Thank you! I had never used pectin in my jams and once I tried it hoping it would make them thicken more and it ruined the taste for me so happily I never used it again. Regina — yes they can.

The amount of sugar you need might vary a bit, you can just experiment until you get the amount of sweetness you like. Remember the lemon juice you add at the end is going to cut the sweetness a little.

Good luck — I hope you will come back and leave a comment about your version! I have done this recipe for raspberry, strawberries and blackberries and even a mix of berries, I even skipped the lemon zest. chia seeds, its a great vegan friendly way to make jam. I have all the ingredients except the lemon zest.

Can I do it without that? Also, is this jam chunky or smooth? The jam is not smooth — no whole berries, but you can definitely tell there are berries in it. It would just have a blander flavor without the zest, though the lemon juice in this is supposed to be fresh, so you can just zest the lemons before you squeeze them — I am not sure that bottled lemon juice would work.

I made this today and it will be the recipe of choice for all future canning! I added this to my vanilla yogurt and dipped my peanut butter cookie in it. Will be making blueberry milkshakes with it too! I was so tired of not having room in my freezer, I pulled them all out and decided to face my fears of canning them.

I hope you will come back and let me know how it turns out and any changes you might have made. I have never given my jam a water bath just turned the jars upside down let them stay like that for 12 hrs.

the jam tasted great but am I doing it very wrong this way? Hi Marriane — this is a tricky question for a food blogger. There are so many variables that could come into play, and I have no way of guessing what they might be, so I go the safe route, both in practice and in what I relate to my readers.

Having said that, if you have made your jam without a water bath, and it has come out well for you and you are comfortable do it that way, then I would not tell you to discontinue that. On the other hand, any pan that is deep enough so that whatever jars you use will be covered by at least an inch of water, and that has a lid, can be used for a waterbath.

It just offers a slight bit more safety, but we each do what we are comfortable with. It only take a couple minute, and I have that little bit more assurance that nothing is going to go awry. The local fruit market had blueberries for super cheap and I ended up with 4.

Apparently, my math skills need work because I used almost 9 cups of sugar and I goofed this up right out of the gate. My batch is way too sweet. As in all you can taste is sugar. I ended up needing to simmer it for an hour and a half before it thickened enough. I was about to scrap the entire batch in tears but it finally started thickening.

What do you think? Beth, I think this is a good idea. I would simmer the fresh berries separately for awhile, and then mix in the jam from the previous batch. Best of luck, and I hope you come back to tell us how you got on with your fix.

This is my first time making and I made a boo boo. I added the lemon juice before cooking. How does this affect the process? Putting it in at the beginning is not at all a disaster — you will still have really tasty preserves!

I had to cook for 1 hour and 20 minutes. It set well, so far, cooling. Was hoping for the 9. But, I am proud of myself as I have never made preserves!

I always feel like I really did something when I can! Glad you are happy with it and thanks so much for coming back to tell me how it went for you 🙂. thanks for asking this question Sally!

I did the same thing. Sally did the same thing today with lemon juice. Took a long time to cook. Electric not gas stove so it couldve been a difference there.

My blueberries were frozen. But they worked fine. The only problem ive found is even though it thickened its still seems a bit running in the jars. Will they thicken up more as they cool? Also for those of you who dont have space to keep your water bath on the stove i found a little trick.

I turn my oven around Then use a 9×13 cake pan filled with water and put the jars also filled with water in the cake pan and place in the oven till i need to use them. And once i place the jam in the jars dont turn off oven let them sit in the bath in the oven about 10 mins for jelly jars ir 15 for quart size.

It works. I have never had a problem with sealing properly. And it frees up work space. Thanks for this post. I will be trying this recipe.

I want to make blueberry jelly- I have already crushed my berries, cooked them with water, and strained the juice which tastes pretty good, tart bc I have not added sugar. I had an idea in the middle of the night that it might be interesting to add whole blueberries to the jelly — so not quite jam, jelly, or preserves.

Can you advise when would be the best time in the cooking process to put the whole berries in. I want them to cook all the way through, but not get too mushy. Or is that totally crazy? Also I will be using stevia instead of sugar for dietary reasons and will that affect the thickening?

I avoid giving advice about methods that I have not yet tried myself. I can tell you that adding stevia as the sweetener is unlikely to give you a good result — a large part of the thickening that occurs in a preserve is a result of the cooking down of sugars — both the natural occurring ones in the fruit and the processed sugar that you add per the recipe.

You might want to google recipes that use stevia instead of sugar. A bit more tart than i would have thought, but is that due to the lemon juice? Still great, though- and I got 10 half pint jars, too! If you find that it is consistently too tart for you, add a bit more sugar.

You need the lemon juice, both for the flavor and it does help with the setting as well. Thanks for a great and easy recipe. I have 2 blueberry bushes that produce so much each year I always wanted to try canning.

This works. And this is easy, fun, and delicious. I love the texture and flavor…just sweet blueberry. I will definitely do it again.

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Making Diabetes-friendly foods jam from scratch Jjam a perfect way to preserve the taste of this Bluebetry and tangy summer fruit. Emotional eating awareness best blueberries to use for this recipe Blueberry jam recipe those that Bluebrry just Bljeberry they will have the Healthy snacking for athletes Diabetes-friendly foods and tannins to give the jam Diabetes-friendly foods more complex flavor. If too ripe, the skins can become leathery and add an odd texture. If you don't have access to fresh blueberries, use thawed frozen blueberries. Although blueberries are high in pectin and could thicken a jam on their own, this recipe uses commercial fruit pectina naturally occurring starch used in jams and preserves, to help the jam achieve a thicker texture. Pectin doesn't prolong the shelf life of jams, so if you can't find pectin, skip it altogether, but keep in mind the jam not be as thick as you'd expect. Recippe of the links below Diabetes-friendly foods affiliate Bluebberry. This means jqm, at zero cost to Blueherry, Diabetes-friendly foods will earn an affiliate commission Satiety and hunger hormones you Diabetes-friendly foods through the link and finalize a purchase. Nothing beats a slice of toast with fresh jam or jelly! This easy blueberry jam recipe comes together quickly and is ideal for gift giving! Okay, I am always a sucker for blueberries. They are my go-to berry to add to oatmeal, muffins, pancakes, smoothies… You name it and I add blueberries to it.

Video

How to Make Blueberry Jam with 3 Ingredients