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Canned Blueberry Jam

 Canned Blueberry Jam
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
72 ServingsPrep: 35 min. Process: 10 min./batch


  • 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


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