Saturday, July 6, 2013

Eat This: Fresh Blueberry Jam

Hello.  My name is Marc and I am a canning and preserving addict.  

I admit it.  Don't want to change it. Enjoy doing it and sharing with friends and neighbors.  Today I made fresh blueberry jam.  The blueberries came from a local farm here in North Texas and bought at the local Farmer's Market.  I water processed the results and it turned out great!  Next time I think I will do some spicy version, maybe a JalapeƱo or other pepper infused variety.

Ingredients:  Yield 10 Half Pint Jars

8 Cups pureed fresh blueberries
4 Cups sugar (recipe called for 7 but I wanted less)
10 Teaspoons lemon juice
Zest from 2 lemons
5 Tablespoons Low Sugar Pectin
2 Cups water (can also use fruit juice)
1/2 Teaspoon freshly ground nutmeg
1 Pat butter (helps foaming problems)

Wash and discard any berries that are questionable.  This is the perfect way to use some that might be a little over ripe and getting soft.

Drain well in a colander  Puree in batches collecting the puree in a large measuring bowl. It is important that you know how much puree you have to calculate the sugar and pectin.

Use a microplane to zest two medium lemons.  Juice the lemons to obtain the necessary juice, adding additional juice as necessary.  Use the same micro plane to grate the nutmeg adding it to the fruit.

Put everything in a stainless steel pot.  Add the pectin and bring to a hard boil, stirring constantly until you cannot stir away the boil.  

Add the sugar and bring to a hard boil again.  Be careful, it can burn and this mixture is sticky and will burn your skin if it pops and sticks to you.  Boil for a minute and then set aside to cool slightly.

You can tell if you have a "set" by leaving a spoon in the freezer and when you think the jam is ready, put a bit on the spoon and tilt to cover. Run your finger through the middle and if it does not immediately run back together the jam is ready.

Fill hot sterilized jars to within a quarter inch of the top.   Place hot lids on the top and secure with sterilized bands, finger tight.

Process in a boiling water bath for 13 minutes.  Once done, remove to a rack and allow to cool, undisturbed for 24 hours.  You will almost immediately hear the familiar "Ping!" of the tops as they seal.  If any tops fles in the middle after they are completely cool, refrigerate those and use first.  

I hope you enjoy this little tutorial and will try making this yourself!


  1. I'm hoping this would be good still if I cut the recipe in half? It looks wonderful but not sure I want ten jars!

    1. Janice you can certainly reduce the amount. However, once your friends and family taste it you will wish you had the whole thing! I have friends in CA emailing me for more! Good luck!


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