Our favorite farm market (Blooms ‘n Berries in Loveland – near Cincinnati) has U-pick for blueberries this summer for the first time. My daughter hurried down to pick about 2 quarts of the most flavorful blueberries I’ve ever tasted. My 9-year-old granddaughter ate about a quart of berries out of hand, but I still had enough to make this beautiful dark jam. The recipe makes 9 cups of jam and I used an assortment of pint and half-pint jars (the half-pint jars destined to be gifts to some special people).
FRESH BLUEBERRY JAM
- 4 pts. blueberries (4-1/2 cups of crushed berries)
- 2 Tblsp. lemon juice
- 7 cups granulated sugar
- 2 pouches CERTO liquid pectin
Makes 9 cups of jam
Before beginning to cook the jam, do the following:
- Have pint and/or half-pint jars washed and sterilized.
- Bring a boiling water canner, half-full with water, to simmer.
- Pour boiling water over flat lids in saucepan off the heat.
- Measure lemon juice into small container.
- Measure sugar into large bowl
- Cut tops off pouches of pectin and set in a bowl. Keep this near the stove.
Place the berries in a large bowl and crush with a potato masher.
I like to leave about half of the berries whole.
Measure 4-½ cups of the prepared berries into a large heavy-bottom pot. Stir in lemon juice and sugar.
On high heat, stirring constantly, cook the berry mixture to a full rolling boil (bubbles completely covering the pan that do not stop bubbling when stirred). Keeping the pot on the heat, stir in the pectin from the two pouches.
Once again, bring to a full rolling boil, cook for exactly one minute longer. Remove from heat. Skim off any foam with a metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Place jars on rack in canner. Turn up heat to medium and start timing after water begins to boil. Process for 10 minutes. Remove jars and place on a rack to cool. After jars are cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Let jars stand for 24 hours. Processed, unopened jars can be stored for one year.
11 thoughts on “Fresh Blueberry Jam”
This will be so yummy on toast, will make a good breakfast or maybe an afternoon snack with tea. Wish I was there to enjoy a cup with you but I know your watching the game also.
I just picked some strawberries on a farm yesterday and was thinking about making jam. This was a very helpful post even though its about blueberry jam 🙂
Your blueberry jam sounds delicious! =)
Wow, I know that’s just delicious.
Yum! I better get some blueberries!
Oh my! Those look so lovely – and most of all, I love your potato masher! Never seen one like it!
They look beautiful, but I’ve never cottoned to blueberries. However, I have plans for blackberries!
I love blueberry jam and yours looks amazing!
Beautiful! There is nothing more special to receive than a handmade (or cooked!) gift created with love! If these last long enough, the jam will be delicious this winter!
YUM! I will save this for when my blueberries finish ripening! (another 2 to 3 weeks by the look of them) Sounds like a great recipe, Lillian!