The husband and I went blueberry picking last weekend at Butler’s Orchard and hauled in a little over 12 lbs!
So you know what that means? JAM! And more blueberry posts 🙂
Oddly enough, this is the first time I’ve made blueberry jam on my own versus just helping (loosely) my Mom make hers. (Thanks for peaking my interest in canning!)
So pretty isn’t it?
Right after I finished this batch, I had to turn around and leave for a business trip to Newport, RI and didn’t get to try any of it until this morning! It’s was so good, not overly sweet because I opted for a lower sugar recipe, and bursting with blueberry pieces.
Here is the recipe!
Erin’s Blueberry Jam
- 5 cups crushed blueberries (it took around 9 cups of whole berries to get to 5 crushed)
- juice of 1 lemon
- 4 cups sugar (up to 4 1/2 cups)
- 1/2 cup honey
- 6 tablespoons Ball powder pectin (or 1 box pectin, 49 to 57 g)
Makes about 7 to 8 eight ounce (250 ml) jars
Prepare boiling water canner, jars and lids. In a very large pot combine the berries and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add all the sugar and honey at once, then return to a full boil and cook for 1 minute. Remove from heat and skim off foam. Ladle into prepared jars and leave 1/4 inch headspace at the top. Place on lids and bands, boil in the canner for 10 minutes. Remove from water and let stand 24 hours, during which time the lids should vacuum seal.
Need a more comprehensive breakdown of how to make jams? Read my step-by-step, soup to nuts guide to strawberry jam.