Canned Blueberry Jam

Name: Canned Blueberry Jam
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 9 half-pints.
Ingredients: 8 cups fresh blueberries; 6 cups sugar; 3 tablespoons lemon juice; 2 teaspoons ground cinnamon; 2 teaspoons grated lemon zest; 1/2 teaspoon ground nutmeg; 2 pouches (3 ounces each) liquid fruit pectin

TOTAL TIME: Prep: 35 min. Process: 10 min./batch YIELD: 9 half-pints.

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

Ingredients

8 cups fresh blueberries
6 cups sugar
3 tablespoons lemon juice
2 teaspoons ground cinnamon
2 teaspoons grated lemon zest
1/2 teaspoon ground nutmeg
2 pouches (3 ounces each) liquid fruit pectin

Directions

1. Place blueberries in a food processor; cover and pulse until almost fully blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest 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 9 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.

Nutrition Facts

2 tablespoons: 74 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.