Blueberry Jam Recipe
It’s highly recommended to make your own blueberry jam. With this easy recipe, you’ll be enjoying delicious jam for the rest of the year.
Ingredients
- 1250 grams blueberries washed and stems removed
- 49 grams Sure-Jell Less or No-Sugar Needed Pectin
- 400 grams granulated sugar
- 1 tbsp lemon juice
Equipment
- jam jars
- Immersion blender or potato masher
Instructions
Sterilize the jars
- Place the jars in a large pot of water. Bring to a boil and let cook for a few minutes. Remove with tongs and set on a clean kitchen towel. No need to dry - they’re hot enough that the moisture evaporates.
Make the jam
- Purée the blueberries with an immersion blender, or mash them with a potato masher depending on your preferred jam texture.
- Add blueberries, pectin and sugar, and lemon juice to a large deep pot. Bring to a boil over medium heat, stirring continuously. Let simmer for a few minutes while stirring.
- Ladle the jam into the jars and immediately screw on the lids. Turn the jars upside down to push out the air, which helps the jam keep longer.
- Let the jars sit upside down for about 5 minutes, then flip them upright. Allow to cool completely.
Tips
Once cooled, wipe the jars clean and add a label with the preparation date.
How to store
Store sealed jars for up to a year in a cool, dark place. Once opened, store in the refrigerator.