Ingredients
- Fresh blueberries: 4 cups
- Granulated sugar: 3 cups
- Lemon juice: 2 tablespoons
- Water: 1/4 cup
- Pectin powder: 1 package (1.75 oz)
- Butter: 1 tablespoon (optional, to reduce foaming)
Instructions
- Step 1: Prepare the blueberries by rinsing them thoroughly and removing any stems or leaves. Gently crush about one cup of the blueberries to release their juices.
- Step 2: In a large, heavy-bottomed saucepan, combine the crushed and whole blueberries, sugar, water, and lemon juice. Stir well to combine.
- Step 3: Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent scorching. A full rolling boil means the mixture continues to boil even while stirring.
- Step 4: Add the pectin powder to the boiling fruit mixture and stir vigorously for one minute, ensuring the pectin is fully dissolved. If using, add the butter to reduce foaming.
- Step 5: Continue boiling the jam for exactly one minute, stirring constantly. Remove the saucepan from the heat.
- Step 6: Skim off any foam from the surface of the jam. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, place lids and rings on the jars, and process in a boiling water bath for the time recommended for your altitude.
Notes
- For longer storage, ensure jars are properly sealed after processing; you should hear a "pop" as they cool.
- If your jam sets too firmly, a gentle reheat on the stovetop with a splash of water will loosen it up nicely.
- A spoonful of this homemade blueberry jam is divine swirled into yogurt or spread on warm scones.
- The small amount of lemon juice not only brightens the flavor, but also helps the jam to set properly, so don't skip it!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American