Blueberry Jam | Simple & Delicious Blueberry Jam Recipe | How to Make Blueberry Jam | Blueberry Jam Recipe with No Pectin | Blueberry Jam without Pectin | Blueberry Jam Ingredients | Blueberry Jelly | Easy Recipe of Blueberry Jam | Raspberry Jam | Here's the complete recipe of blueberry jam:
Ingredients
4 cups fresh or frozen blueberries
2 cups granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)
1 packet (1.75 oz) fruit pectin (optional, to thicken the jam)
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| Best Ever Homemade Blueberry Jam Recipe |
Instructions
1. Prepare the Jars – Sterilize 2–3 half-pint (8 oz) Mason jars and their lids by boiling them for 10 minutes. Keep them warm until ready to use.
2. Cook the Blueberries – Place the blueberries in a large, heavy-bottomed saucepan over medium heat. As they soften, gently mash them with a potato masher.
3. Add Sugar and Lemon – Add the sugar, lemon juice, and zest, and mix well. If you are using pectin, add it at this stage according to the instructions on the packet.
4. Boil – Cook the mixture, stirring constantly, until it reaches a rolling boil. Boil for 1–2 minutes (or longer if not using pectin) until the jam thickens. To test the jam, place a spoonful onto a cold plate—it should wrinkle slightly when touched with a finger.
5. Remove Foam and Fill Jars – Remove from heat. Skim off any foam that has risen to the surface of the jam. Spoon the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
6. Seal – Thoroughly wipe the rims of the jars clean, place the lids on top, and tighten the jar bands (rings) finger-tight. 7. Process (Optional, for long-term preservation) – Place the jars in a pot of boiling water and process for 10 minutes. Remove the jars and let them cool undisturbed for 12–24 hours. As the lids seal, you should hear a faint "pop" sound.
Tips
No pectin? No problem—blueberries naturally contain a sufficient amount of pectin. Simply cook the jam for a little longer until it reaches a thick, gel-like consistency (the temperature should reach 220°F / 104°C on a candy thermometer).
Storage: Sealed jars can be stored in a cool, dark place for up to 1 year. Once a jar is opened, refrigerate it and consume within 3 weeks.
Yield: This recipe produces approximately 2–3 half-pint jars of jam.
This is an excellent, traditional recipe for making blueberry jam! Here are a few key highlights:
Using pectin is optional blueberries naturally contain enough pectin that, with a little extra cooking time, the jam will thicken on its own. The most reliable way to check if the jam is properly set—without using a thermometer—is the "Cold Plate Test."
The "Water Bath Canning" step is only necessary if you intend to preserve the jars for long-term storage; if you plan to consume the jam within a few weeks, you can skip this step and simply store it directly in the refrigerator.
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