This quick 4-ingredient blueberry jam is perfect for preserving the sweet and tangy flavor of blueberries at the height of their season! Plus, you can store it in the fridge, freezer, or can it in a hot water bath!
Sterilize all the jars and tools used for this recipe. Wash the jars, lids, and bands in hot, soapy water, rinse them well, and leave them to drain and dry.If you're planning to can the jam, prepare the canner now, too, by adding the trivet/rack to the bottom of the canner and filling it with enough water to submerge the cans.
Wash the blueberries well, removing any that are spoiled, have blemishes, etc.
Transfer the berries to a large, deep, stainless-steel saucepan along with the sugar and lemon juice. Then use a potato masher or fork to gently crush the berries, leaving some whole if preferred.
30 oz blueberries, 25 oz white sugar, 1/4 cup lemon juice
Bring the mixture to a full rolling boil over high heat, stirring constantly. Then stir in the pectin and continue to stir over a hard boil for one minute.
6 oz liquid pectin
Remove the jam from the heat, skim off any foam, and ladle the hot jam into hot jars, leaving about ¼ inch (0.5 cm) of headspace at the top. Tap the jar against your kitchen surface and/or use a knife to remove any air bubbles in the jam.To make the jars hot, heat them up (lids on) in the water bath canner while bringing the water to an almost boil. Alternatively, warm the jars (not lids) in an oven or dishwasher.
Wipe the jar rims with a clean kitchen towel and place the lid on the jar, then screw the bands until they are fingertip-tight.
Water Bath Canning (optional)
Place the filled jars in the prepared canner, ensuring they're fully submerged under at least 1 inch of water.
Bring the water to a boil over medium-high heat, add a lid, and allow them to process in the boiling water for 10 minutes (adjust the time based on the altitude).
Remove the canner lid and allow them to sit for 5 minutes before carefully using canning jar tongs to remove the jars from the water and set them onto a clean kitchen towel to drain and cool undisturbed for 24 hours.
Once cooled, check the jars seals (the middle part of the lid should not pop up and down when pressed), then store them in a cool, dark location (like your pantry) for up to a year.Any unsealed jars can be reprocessed with new lids or transferred to the refrigerator to use within a month.
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Notes
If using powdered pectin, you can prepare it and use it as liquid pectin. Mix 6 Tbsp powdered pectin and 1/2 cup water in a small pot. Boil for 1 minute, stirring constantly. Pour into a measuring cup and add enough cold water to reach 1 cup.How to StoreFridge: Aim to use it within 3-4 weeks. If you've reduced the sugar or lemon juice (which are natural preservatives), the shelf life may be shorter.Freezer: Make sure the jars are freezer-safe (or use freezer bags), and store them for 4-6 months.Canned: Once processed and left to cool, the jam is shelf-stable and can be stored, labeled, in a cool dark location for up to 12 months. Once opened, transfer the jar to the fridge to use within 3-4 weeks.How to Add Flavor to Blueberry Jam?
Vanilla: You can add pure vanilla extract (or paste) or some vanilla powder at the end.
Orange: Add some orange zest for a bright, tangy, citrusy flavor.
Ginger: Use finely grated ginger to taste, starting with about ½ teaspoon.
Spices: You can experiment with several, including cinnamon, nutmeg, or cloves. Start with just a tiny pinch and increase to taste.
Jalapeño: Finely diced (seeds removed) to add heat.
Almond extract: Stir this in off the heat at the end for a subtle nutty flavor depth.
Alcohol: A splash of alcohol like Amaretto or orange liqueur will create a more complex, full-bodied flavor.
Fresh mint: Finely chopped to add a refreshing, herbal minty undertone.
Rosemary: Add a single 3-4-inch sprig to the saucepan, removing it before jarring the jam.
Can I make sugar-free blueberry jam? As this recipe adds pectin, you can use a sugar alternative (erythritol, monk fruit sugar, etc.) without ruining the "set," though you may need additional pectin. However, note that sugar is a natural preservative, too, so the sugar-free or low-sugar jam will spoil faster and should be stored in the fridge.Do I need to add pectin? Blueberries and lemons both actually contain pectin and so, along with sugar, will thicken the jam on their own. However, it will be a much softer set than if you use the pectin and will require a longer cooking time for it to thicken and moisture to evaporate (15-20 minutes, stirring constantly).Check the blog post for more tips and serving recommendations!