Old-Fashioned Blueberry Jam Recipe

4 1 1
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Old-Fashioned Blueberry Jam Recipe

Read Reviews
4 1 1
Publisher Photo
This is such an easy jelly and comes together very quickly. It also makes a great gift for friends and family!—Kay Laney, North Liberty, Indiana
MAKES:
64 servings
TOTAL TIME:
Prep: 50 min. Process: 10 min.
MAKES:
64 servings
TOTAL TIME:
Prep: 50 min. Process: 10 min.

Ingredients

  • 5 cups fresh or frozen blueberries
  • 1/4 cup water
  • 3 cups sugar
  • 1 cup clover honey

Directions

In a Dutch oven, bring blueberries and water to a boil; mash and stir for 5 minutes. Add sugar and honey; boil gently, uncovered, over medium heat for 30 minutes, stirring frequently.
To test for doneness: Remove from heat; spoon about 1 tablespoon of hot jam onto a chilled plate and set plate in freezer until the jam has cooled to room temperature, 1-2 minutes. When the cooled jam holds its shape when mounded with a spoon, the jam has reached its desired thickness. If necessary, return to heat and repeat test after additional cooking.
Skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. of headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in boiling-water canner. Yield: 4 half-pints.
Editor's Note: This recipe does not require packaged pectin.
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 Old-Fashioned Blueberry Jam in Country Woman September/October 1996, p7

Nutritional Facts

1 tablespoon: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 15g carbohydrate (14g sugars, 0 fiber), 0 protein.

  • 5 cups fresh or frozen blueberries
  • 1/4 cup water
  • 3 cups sugar
  • 1 cup clover honey
  1. In a Dutch oven, bring blueberries and water to a boil; mash and stir for 5 minutes. Add sugar and honey; boil gently, uncovered, over medium heat for 30 minutes, stirring frequently.
  2. To test for doneness: Remove from heat; spoon about 1 tablespoon of hot jam onto a chilled plate and set plate in freezer until the jam has cooled to room temperature, 1-2 minutes. When the cooled jam holds its shape when mounded with a spoon, the jam has reached its desired thickness. If necessary, return to heat and repeat test after additional cooking.
  3. Skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. of headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in boiling-water canner. Yield: 4 half-pints.
Editor's Note: This recipe does not require packaged pectin.
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 Old-Fashioned Blueberry Jam in Country Woman September/October 1996, p7

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Reviews forOld-Fashioned Blueberry Jam

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CBraunwarth User ID: 2651919 208120
Reviewed Sep. 29, 2011

"The jam was very good. Instead of the test for doneness, I used a candy thermometer and cooked the jam until it reached 220 to 222 degrees. This took longer than the 30 minutes listed. It is also on the sweet side. When making this again, I will cut down on the sugar."

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