Ingredients
- Blueberries: 4 cups
- Granulated sugar: 4 cups
- Lemon juice: 1/4 cup
- Water: 1/2 cup
- Pectin: 1 box (1.75 ounces)
- Butter: 1 tablespoon
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Sterilize jars and lids by boiling them in water for 10 minutes. Keep them in hot water until ready to fill.
- Step 2: In a large, heavy-bottomed pot, combine the blueberries, water, and lemon juice. Bring the mixture to a full rolling boil over high heat, stirring constantly.
- Step 3: Stir in the pectin quickly. Add the sugar and continue stirring constantly until the mixture returns to a full rolling boil that cannot be stirred down.
- Step 4: Boil hard for 1 minute, stirring constantly. Remove from heat and stir in the butter and vanilla extract. Skim off any foam from the surface.
- Step 5: Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the bands tightly.
- Step 6: Process the jars in a boiling water bath for 10 minutes. Remove the jars from the water bath and let them cool completely on a towel-lined surface. Check the seals; lids should be concave and not flex when pressed.
Notes
- Store opened jars of blueberry jam in the refrigerator for up to 3 weeks.
- Gently warm a spoonful of jam in the microwave for a few seconds to drizzle over pancakes or waffles.
- Serve this delightful blueberry jam with warm scones and clotted cream for an afternoon treat.
- For a smoother jam, gently crush some of the blueberries with a potato masher before adding the sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American