Published on June 23rd, 2011 | by Rachel Fox, RD3
Canning Recipe: Blueberry Jam
Try this simple blueberry jam recipe for a delicious homemade treat.
With Michigan blueberries in season, I absolutely can not stop eating them (by the pint in fact–they are addicting.) When berries begin to come into season and are extra tasty, I like to preserve them any way I can so they last me the whole year. This usually involves freezing them by the gallon size bag and mixing up a batch or two of blueberry jam.
This blueberry jam recipe is so simple it only requires two ingredients:
- 9 cups crushed blueberries
- 6 cups sugar
You may look at the amount of sugar and jump. Remember with canning recipes that the ingredients are not always just present for flavor. The high sugar content helps prevent the growth of harmful bacteria and helps preserve the blueberries better. Since the recipe does not have any added pectin, the sugar acts to congeal the blueberries into a jam texture. As with all canning recipes, do not change the ingredient amounts. Canning recipes are delicately created to help prevent food borne illness.
How to Make the Blueberry Jam
Yield: About 7 pints
- Always begin with properly sterilized canning jars, lids, etc. Keep jars and lids hot.
- Combine crushed berries and sugar in large pot. Chose the largest pot you have in your pantry. Since the mixture must boil down for quite some time, you do not want it splashing out and burning you. The sugar tends to boil up high in the pot. I still have burn scars from last season.
- Bring berries to a boil and cook until jelling point. Depending on how firm or soft you want your jam, the time may vary. It could take anywhere between 20-40 minutes.
- While the mixture is boiling, stir it continuously. This will prevent sticking and burning to the bottom of the pan, and you will be able to control the high rising sugar. It is best to do this recipe with a partner so you can alternate stirring privileges.
- Once the jam is complete, transfer hot jam to hot canning jars. Leave 1/4 inch headspace. Wipe rims of excess jam, add lids and screw tops gently (fingertip tight.)
- Process in hot water bath canner for just five minutes. Allow to cool on countertop for at least 24 hours before moving. Do not place hot jars on cool counter! Place a towel down to prevent drastic temperature changes (jars could break, that would be messy.)
- Write the expiration date on the tops of your jars, one year from your process date.
You can also use this recipe with blackberries and raspberries.
Recipe credit to The University of Georgia Cooperative Extension, So Easy to Preserve.
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