Blueberry Jam (Pectin Method)
Learn how to make delicious blueberry jam at home with this easy step-by-step guide. Impress your friends and family with your homemade jam skills!
Servings 9 jam jars (about)
Calories 29kcal
Equipment
- 9 jam jars
Ingredients
- 6 ½ cups fresh blueberries
- 4 ½ cups granulated sugar
- 1 box (1.75 oz) Sure-Jell less sugar pectin (see notes)
- ½ tsp unsalted butter
- 1 tsp lemon zest
Instructions
- Prepare the blueberries. Crush the blueberries with a masher until they are broken down. Avoid smashing the blueberries to the point where they are puréed. Have the sugar measured out into a separate bowl so it's ready when it's time to add to the mixture.
- Cook the blueberries. In a heavy-bottom kettle, add the blueberries, Sure-Jell, butter, and lemon zest. Heat the mixture while stirring to combine. Allow the mixture to come to a rolling boil, which is a boil that does not cease when stirring, 8-12 minutes.
- When the blueberry mixture is at a rolling boil, add in the sugar. Allow the mixture to come back up to a rolling boil and let it boil for exactly 1 minute.
- Ladle the blueberry jam into sterilized jars. Clean off the rim of each jar to ensure none of the jam will interfere with the jar's sealing. Place a prepared lid and ring on each jar. Tighten to finger-tip tightness.
- Water bath the jars. Lower the jars into a prepared water bath canner fitted with a rack. Bring to a boil and boil for 10 minutes. Then, remove the jars from the canner and set them on a cooling rack. The jars should seal quickly. Allow to cool for 12 hours before checking the seals.
Video
Notes
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
This recipe uses Sure-Jell for recipes with less sugar. This means that the Sure-Jell has been formulated specifically for use with recipes that require less sugar. If you want to use the original Sure-Jell, use 4 cups of blueberries and 4 cups of white granulated sugar rather than the amounts listed above. See Sure-Jell's recipe for specifics.
Sterilize the jars and prepare the water bath ahead of time. This will save time and allow you to immediately can the jam after it has cooked. As I always say, having everything ready when canning makes for a successful canning experience.
Skim off any foam that forms on top of the jam while cooking. This airy substance cannot be canned safely, so it must be removed. The butter in the recipe helps to reduce this, but it does not always prevent it entirely.
Wiping off the rims of the jars ensures that the jars seal because it removes any additional jam that could prevent the lid from adhering to the jar.
Always remove your rings before you store your jam. This ensures that the lid is sealed properly and that the ring is not creating a false seal.
Nutrition
Serving: 1tbsp | Calories: 29kcal
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