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Blueberry Jam Recipe – No pectin added.

  • Author: Steve Gordon
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 2 hours
  • Yield: 6 - Half Pint Jars. 1x
  • Category: Canning
  • Method: Stove Top
  • Cuisine: American

Description

We’re “Saving Summer In A Jar” with this recipe for Blueberry Jam. Talk about easy to make…how about only 3 ingredients to make this quick and easy jam that is just bursting with flavor. Seriously, home canning and food preservation just doesn’t get much easier than this.


Scale

Ingredients

  • 6 cups of crushed Blueberries
  • 4 cups of Sugar
  • 2 Tablespoons of Lemon Juice

Instructions

  1. Wash jars and bands in hot soapy water, rinse and set aside.
  2. Setup your stove for the hot water bath process.
  3. Place washed jars in canner filled with water and boiling slightly.
  4. Jars need to boil for 15 minutes to sterilize.
  5. Sort through the berries, removing stems and any bruised berries.
  6. Wash berries by swirling them in cool water.
  7. Place berries in a large sauce pot, mash with a potato masher.
  8. Measure crushed berries to determine proper propotion of sugar.
  9. Place the berries on your stove over medium heat.
  10. Add the sugar.
  11. Add the lemon juice.
  12. Stir until sugar is dissolved.
  13. Bring heat up and cook berries as quickly as possible.
  14. Continue to stir the berries as they boil, don’t let them boil over.
  15. Check for proper gel. When ready, remove from heat.
  16. Ladle jam into the jars leaving 1/4 inch headspace.
  17. Insert wooden skewer and run around inside edge to remove air bubbles.
  18. Wipe the top rim of the jar with a clean damp cloth.
  19. Center a new lid over the jar.
  20. Twist on a jar band and tighten finger tight. Do not force.
  21. Place the closed jars in your canner rack, lower the rack and make sure the jars are covered with about 2 inches of water.
  22. Cover and let process in this water bath for 15 minutes or as needed for your local Altitude.
  23. Lift rack and secure handles on lip of canner. Let sit for 5 minutes.
  24. Use a jar lifter and remove the jars. Set them on a folded towel in a draft free location.
  25. Do not move or disturb the jars for at least 24 hours.
  26. After 24 hours, check jars for proper seal.


Notes

Any jars that do not seal are still safe to eat but should be refrigerated and used first. Properly sealed jars should be stored in a cool dark place. Sealed jars should be good for at least a year or slightly longer. Enjoy!


Nutrition

  • Serving Size: Half Pint

Keywords: Blueberry Jam Recipe, made from scratch, homemade, how to make, blueberry, blueberries, home food preservation, southern recipes