Canned Blueberry Jam Recipe
Canned Blueberry Jam Recipe photo by Taste of Home

Canned Blueberry Jam Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Process: 10 min./batch
MAKES:72 servings
TOTAL TIME: Prep: 35 min. Process: 10 min./batch
MAKES: 72 servings

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

Nutritional Facts

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

Directions

  1. 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.
  2. 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.
Originally published as Blueberry Jam in Country Woman August/September 2011, p47

Nutritional Facts

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

Reviews for Canned Blueberry Jam

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 25, 2013

This was an excellent recipe! I added both cinnamon and nutmeg. I also added 1 teaspoon of ginger. It was delicious!

MY REVIEW
Reviewed Aug. 15, 2013

I love everything blueberries and I just bought some this week on sale which makes it even better! After reading some of the other reviews, I, too, cut down on the sugar. Since I am not a huge fan of nutmeg, I omitted that altogether.

And like some of the others, I too, didn't do the hot water bath.

MY REVIEW
Reviewed Aug. 6, 2013

This was an easy recipe to make. I have made blueberry jams before but not used spices. I did think it was a big too much nutmeg for me as I could really taste it for some reason. Great recipe for gift giving!

MY REVIEW
Reviewed Aug. 3, 2013

Why are you suggesting a water bath for jam my mother put jam in hot jars and let set up and then put wax over it?

MY REVIEW
Reviewed Jul. 20, 2013

I have not made this yet. My Mom put up apple sauce for 70 yrs without the water canning method. Just boiled jars, filled with hot apple mixture and sealed. Always lasted over a year. Is it necessary to do the canning step as stated. Eileen

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