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

Canned Blueberry Jam Recipe

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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
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
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 6, 2015

"If you add a little margarine to the pot you shouldn't have much foam. Good recipe."

MY REVIEW
Reviewed Sep. 11, 2014

"My first time making and tasting Blueberry Jam, I added it too my list of holiday giving jars at the request of friends. Love the taste of the berries with the spices and lemon zest, this is a keeper!"

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!"

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