Blueberry Jam Recipe

Blueberry Jam Recipe photo by Taste of Home

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Summer doesn't feel complete without at least one berry picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment!—Marisa McClellan, Philadelphia, Pennsylvania

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Blueberry Jam Recipe

Prep: 35 min. Process: 10 min./batch

Yield: 72 Servings

35 10 45

Ingredients

8 cups fresh blueberries
6 cups sugar
3 tablespoons lemon juice
2 teaspoons ground cinnamon
2 teaspoons grated lemon peel
1/2 teaspoon ground nutmeg
2 pouches (3 ounces each) liquid fruit pectin

Directions

Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon peel and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 9 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 2 tablespoons equals 74 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 19 g carbohydrate, trace fiber, trace protein.

Originally published as Blueberry Jam in Country Woman August/September 2011, p47