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How to Make Blueberry Jam

For the past couple of years I have been having fun making a variety of different kinds of jams. This year I took my boys to pick blueberries, and decided it was time to try making homemade blueberry jam. We weren't disappointed, it is delicious!


To make homemade blueberry jam, you will need:

  • 4 1/2 cups prepared blueberries (approx. 4 pints)
  • 2 Tbsp. fresh or bottled lemon juice
  • 7 cups sugar, measured into separate bowl
  • 1/2 tsp. butter or margarine
  • 2 pouches CERTO Fruit Pectin
  • 1 tablespoon fresh grated lemon rind (optional)

This recipe will make approximately 4 pints or 8 half pints of blueberry jam.

blueberry jam

Wash and sterilize your jars, lids, and screw bands. The easiest way to do this is run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot. Place your boiling water canner on the stove to start heating up while you get the fruit ready for the jars.

Rinse the berries and remove any stems. Place a layer of blueberries in a bowl and mash with a potato masher. Add another layer of blueberries and continue mashing until all blueberries are crushed. Measure 4 1/2 cups of crushed fruit into a large sauce pan.

Stir in lemon juice. Stir in sugar. Adding butter or margarine is optional but will help reduce foaming. Bring blueberry mixture to a full rolling boil (a boil that won't stop when you stir it), stirring constantly. Stir in both pouches of liquid pectin, return to a full rolling boil, and cook for 1 minute, stirring constantly. Remove from heat and remove any foam with a metal spoon.

If you would like to add a little extra lemon flavor to your jam, at this point you can stir in 1 tbsp. of fresh grated lemon rind.

Quickly ladle fruit into prepared canning jars, within 1/8 inch from the tops of the jars. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.

Place jars on elevated rack in boiling water canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a gentle boil. Process jars for 10 minutes.

Remove jars from canner and place upright on a towel on the kitchen counter to cool completely. Do not disturb the jars for at least 12 hours. After jars are cool, check seals by pressing middle of lid with finger. If lid springs back the lid is not sealed. Unsealed jars can be placed in refrigerator to be eaten in the next couple weeks. Sealed jars can be stored for at least 1 year.

My boys really liked the blueberry jam. I have to be honest and say that they liked my strawberry rhubarb jam even better, but this one is a close second!

Copyright 2012, Creative Homemaking, LLC. This article may not be reprinted.

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Rachel Paxton
Work with Me
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