Homemade Blueberry Jam
A four-ingredient blueberry jam recipe uses sugar, lemon juice, and liquid pectin, with canning instructions to preserve it for year-round enjoyment.
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Instructions
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Start boiling water in a canner with cleaned jars and heat lids in a separate saucepan.
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Mash 3/4 of the berries in a large pot over medium heat.
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Add remaining berries, sugar, and lemon juice; bring to a rolling boil while stirring.
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Stir in pectin, return to a boil, and boil for one minute.
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Skim foam if needed.
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Ladle hot jam into prepared jars, leaving 1/4 inch headspace.
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Wipe jar rims, tap to release air bubbles, place lids, and tighten rings.
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Submerge jars in the canner under at least 1 inch of water.
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Bring to a full boil, cover, and boil for 10 minutes.
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Remove jars and cool on a rack.
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Check seals; refrigerate unsealed jars for immediate use or freeze.
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Label sealed jars.