Blueberry Jam
With minimal ingredients, this Blueberry Jam is a favorite spread to put on toast, english muffins and so much more.
Servings: 5 cups
Calories: 562kcal
Ingredients
- 4 cups fresh blueberries rinsed & stems removed
- 3 cups granulated sugar
- 1 tablespoon lemon juice
- 1.75- ounce box fruit pectin
Instructions
- dd blueberries, sugar, pectin, and lemon juice to a large pot.
- Using a potato masher or the back of a wooden spoon, lightly mash up berries leaving slightly chunky.
- Bring to a rolling boil over medium-high heat, stirring often for 2 minutes, then remove from heat.
- Mix well, then pour evenly into jars (I used five 8-ounce jars).
- Allow to set and cool (at least 1 hour), cover, then store in the refrigerator.
Notes
- You can use frozen blueberries, see above on how to do that.
- Make sure that you are using the pectin package and not liquid pectin.
- You are not canning these so you need to make sure they are stored in the refrigerator.
- If you want a smoother jam, use an immersion blender in the pan before cooling and putting into jars.
- This recipe can be frozen, see above on how to do that.
- This makes a large batch, but you can absolutely double the recipe to have more on hand or give as gifts.
- The balance between sweetness and fruitiness is perfect in our opinion.
- Serve on all of your favorite things, toast, english muffins, oatmeal, in desserts, ice cream, etc.
- If the jam seems too thin, you can place back in pan and bring back to a rolling boil for about another 60+ seconds. Remember this does thicken as it cools.
Nutrition
Calories: 562kcal | Carbohydrates: 146g | Protein: 1g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 22mg | Potassium: 97mg | Fiber: 4g | Sugar: 132g | Vitamin A: 64IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 1mg