- 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.
Reviews forCanned Blueberry Jam
"I made this and like others said, it is runny. I am hoping like heck it sets up - but I doubt it. If I had any extra dry pectin on hand, I would have added a couple of tablespoons. Since I have an electric stove, I have a really hard time getting the temp to the 220, at which point the fruit releases pectin. So, I'm wondering if the folks who have runny jams is because the juice just can't get hot enough (that's why I often have to add extra pectin). I did water bath it, as i read the FDA no longer thinks paraffin seals are safe as they - at times - don't cover the entire food - causing a way for bacteria to get in. I did add the nutmeg and followed the recipe exactly. If mine doesn't set up better, I will redo it and add some dry pectin."
"I haven't made this yet. One person said it was runny - BB jam is always a little runnier than others though - Did you use less sugar? I like to use less sugar but that can cause runniness. My question is - what do they mean by "cover" the blueberries in the processor? Cover with water? Put the top on the machine? Weird and not clear! That could be where the recipe is gong sideways for some people. We just picked beautiful fresh blueberries yesterday and I want to get it right - so if anybody has input, it will be appreciated!"
"I followed this recipe to the letter! It came out looking like blueberry juice! Can anyone tell me what happened???"
"The water bath process is essential for long term storage. Relying on the heat of the jam to seal the jars simply isn't enough to ensure that bacteria won't develop. Please follow proper canning guidelines whenever you preserve food.Sue StetzelOnline Community ManagerTaste of Home"
"First time jam maker and I love the taste of this with the extra flavored. Excellent. Waiting to see how well it sets up as I just made it this evening."
"If you add a little margarine to the pot you shouldn't have much foam. Good recipe."
"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!"
"This was an excellent recipe! I added both cinnamon and nutmeg. I also added 1 teaspoon of ginger. It was delicious!"
"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."
"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!"