Time: 1 hour 45 Minutes
32 Servings (6 pints)
Making blueberry jam is a perfect way to preserve the taste of summer. Enjoy this delicious blueberry jam on your bread, scones, or muffins throughout the year. This is an easy recipe to follow and prepare using commercial fruit pectin.
The best blueberries to use for jam are those that are just ripe. They will have the best acidity and tannins to give the jam a more complex flavor. If your blueberries are too ripe, the skins can be leathery. If you don't have access to fresh blueberries, you can make this recipe with frozen, thawed blueberries.
Prepare the water bath canner and jars. Add water to a canner with a rack; add cleaned jars and bring to a boil. Reduce heat to keep jars hot. The water should be high enough to be at least 1 inch above filled jars.
Heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
Pour about 3/4 of the berries into a large pot and mash.
Stir in the remaining berries, sugar, and lemon juice. Stirring constantly, bring to a rolling boil that cannot be stirred down.
Then, immediately add the pouch of fruit pectin. Stirring constantly, bring back to the boil and continue boiling for 1 minute. Skim off excess foam, if necessary.
Ladle the hot berry mixture into the prepared jars. Place the flat lids on the jars, then close caps with screw-on rings firmly. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes.
Remove the preserves to a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.
6 cups Heritage Growers Blueberries (washed and picked over, divided)
4 cups Sugar
2 tablespoons Lemon Juice
1 (3-ounce) pouch liquid fruit pectin