Ingredients
- Blueberries: 4 cups
- Granulated Sugar: 3 cups
- Lemon Juice: 2 tablespoons
- Pectin Powder: 1 package (1.75 ounces)
- Water: 1/4 cup
- Butter: 1 tablespoon (to reduce foaming)
- Salt: 1/4 teaspoon
Instructions
- Step 1: Prepare your jars and lids by sterilizing them. Place them in boiling water for 10 minutes. Keep the jars warm until ready to fill.
- Step 2: In a large, heavy-bottomed saucepan, combine the blueberries, water, lemon juice, and salt. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
- Step 3: Once boiling, add the pectin powder and butter. Stir vigorously to fully incorporate. Continue to boil hard, stirring constantly, for 1 minute.
- Step 4: Add the sugar all at once, stirring constantly until it dissolves completely. Continue to boil hard, stirring frequently, for another minute. The mixture should thicken slightly.
- Step 5: Remove the saucepan from the heat. Skim off any foam that has formed on the surface.
- Step 6: Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims of the jars clean. Place the lids on the jars and screw on the bands until finger-tight. Process in a boiling water bath for 10 minutes (adjusting for altitude if necessary). After processing, remove jars and let cool completely.
Notes
- Store your sealed blueberry jam in a cool, dark place for up to a year, but refrigerate after opening and enjoy within a few weeks.
- If your jam is too thick after cooling, gently warm it in the microwave for a few seconds, stirring occasionally, until it reaches your desired consistency.
- Spread this delightful blueberry jam on freshly baked scones or swirl it into your morning yogurt for a burst of fruity flavor.
- For a richer flavor and deeper color, macerate the blueberries with the sugar and lemon juice for 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American