Ingredients
- Blueberries: 4 cups
- Granulated Sugar: 3 cups
- Lemon Juice: 2 tablespoons
- Pectin: 1 package (powdered or liquid, use appropriate type for recipe instructions)
- Water: 1/4 cup
- Butter: 1 tablespoon (optional, to reduce foaming)
Instructions
- Step 1: Prepare your canning jars and lids by sterilizing them in boiling water for at least 10 minutes. Keep them hot until ready to fill.
- Step 2: In a large, heavy-bottomed pot, combine the blueberries, sugar, lemon juice, and water. Stir well.
- Step 3: Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent scorching.
- Step 4: Add the pectin according to package directions (usually either at the beginning or after the rolling boil is achieved). Stir well to dissolve.
- Step 5: Continue boiling hard for 1 minute (or the time specified on the pectin package), stirring constantly. Remove from heat. Stir in butter if using.
- Step 6: Ladle the hot jam into the sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean, place lids on top, and screw on the bands finger-tight. Process in a boiling water bath canner for 10 minutes (adjusting time for altitude if necessary).
Notes
- Store opened jam in the refrigerator for up to 3 weeks, or freeze for longer storage.
- Gently warm chilled jam in the microwave for a few seconds to restore its spreadable consistency.
- Serve your homemade blueberry jam atop freshly baked scones with a dollop of clotted cream for an elegant treat.
- To prevent a grainy texture, ensure the sugar is fully dissolved before the mixture comes to a boil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American