Indulge in the delightful experience of creating your own homemade blueberry jam, a tantalizing blend of fresh blueberries, zesty lemon juice, sugar, and the magic touch of pectin. Elevate your culinary skills with this easy-to-follow guide, ensuring your pantry is stocked with jars of this not-too-sweet summer treat. Learn the art of canning and preserving the goodness of blueberries to enjoy on toast, biscuits, or as a versatile ingredient in various culinary delights.

Ingredients Needed:

Embark on this culinary journey with a handful of simple yet crucial ingredients. Select either fresh or frozen blueberries, choosing the former during the peak season for an extra burst of flavor. Lemon juice serves a dual purpose, enhancing taste and lowering the pH for optimal pectin setting. Granulated sugar sweetens the jam without overpowering its natural essence, and liquid pectin works its magic to achieve that perfect, thick consistency.

How To Make:

Prepare the Canner, Jars, and Lids: Kickstart the process by washing all equipment thoroughly. As the jars and lids simmer, you’ll set the stage for canning perfection.

Prepare the Jam: Crush or mash your blueberries, infusing them with lemon juice and sugar in a saucepan. Bring the mixture to a boil, add liquid pectin, and let it bubble for an additional minute.

Can the Blueberry Jam: Assemble the jars, adding the jam and sealing with lids. A water bath canner becomes the stage for the final act, boiling the jars for 10 minutes to secure their delectable contents.

Seal the Jars: After the boiling, let the jars rest, allowing them to cool and form a secure seal. A well-sealed jar promises freshness for up to a year.

Sweeteners and Substitutions: Experiment with alternatives to tailor your jam to personal preferences. Honey can replace granulated sugar for a nuanced sweetness, while stevia offers a sugar-free option. Feel free to substitute blueberries with other berries like blackberries, raspberries, or strawberries, ensuring a consistent quantity and coarse crush.

FAQs:

How do you thicken blueberry jam?

The perfect consistency is achieved by allowing the mixture to cook down and using pectin to set it into a gel.

How long does it take for blueberry jam to set?

Patience is key – give it a full 24 hours after boiling.

Why do you add lemon juice to blueberry jam?

Lemon juice lowers the pH, aiding pectin in forming the gel-like texture.

Can I double or triple the recipe?

Absolutely, just process each batch separately in the water bath.

What if I don’t have canning equipment?

No worries, refrigerate the jam for three weeks or freeze for up to six months.

Storing and Freezing Directions: Preserve your creation with care. Properly sealed jars can be stored for up to a year in a cool, dry place. Once opened, refrigerate for up to three months. Unsealed jars find a home in the refrigerator, ready for use within three weeks. For a longer shelf life, freeze the jars for up to a year, thawing in the refrigerator before use.

Blueberry Jam Recipe

Recipe by admin

0.0 from 0 votes

Course: DessertsCuisine: American

Servings

4

servings

Prep time

2

hours 

20

minutes

Cooking time

40

minutes

Calories

728

kcal

Total time

3

hours 

Indulge in the simplicity of crafting your own blueberry jam with this easy-to-follow recipe. The spotlight here is on the delicious, sweet flavor of fresh blueberries.

Ingredients

• 4½ cups (698 g) crushed blueberries

• 4 tablespoons lemon juice

• 7 cups (1386 g) granulated sugar

• 6 ounces liquid pectin

Directions

• Prepare Canner, Jars, and Lids: Clean and keep the canning essentials ready. Simmer the jars and lids without boiling.
• Combine Ingredients: In a stainless-steel saucepan, mix crushed blueberries, lemon juice, and sugar. Bring to a full rolling boil, stir in the pectin, and boil for one minute. Skim off any foam.
• Fill Jars: Ladle hot jam into hot jars, leaving a ¼-inch headspace. Release air bubbles with a nonmetallic utensil and wipe jar rims.
• Seal Jars: Apply hot lids, screw bands, and place jars in a canner. Process (boil) for 10 minutes, then let sit for 5 minutes.
• Cool and Seal: Remove jars, let them cool undisturbed for 24 hours. Check lids for a secure seal – concave and immovable.

Notes

• Liquid Pectin can be found in grocery stores or purchased online.
• Sugar substitutes: Use 3½ cups of honey or 2 tablespoons + 1 teaspoon Stevia.
• Experiment with canning alternatives if equipment is unavailable.

Nutrition Facts

• Calories: 728kcal
• Sodium: 2mg
• Carbohydrates: 187g
• Fiber: 2g
• Sugar: 183g
• Calcium: 7mg