Description
This homemade blueberry jam recipe uses fresh blueberries, sugar, lemon juice, and fruit pectin to create a perfectly sweet and tangy preserve. The jam is made by cooking the fruit and sugar together, then boiling with pectin to achieve a thick, spreadable consistency. It’s ideal for spreading on toast, adding to desserts, or gifting to loved ones.
Ingredients
Scale
Ingredients
- 4 cups fresh blueberries
- 1 ½ cups granulated sugar
- ¼ cup freshly squeezed lemon juice
- 1 package fruit pectin (approximately 1.75 oz)
Instructions
- Prepare Blueberries: Wash blueberries thoroughly, removing any stems or leaves to ensure a clean jam base free from unwanted debris.
- Cook Initial Mixture: In a large pot over medium heat, combine the blueberries and ¾ cup of sugar. Stir gently and cook until the blueberries release their juices and start to break down, about 5 minutes.
- Add Lemon Juice and Pectin: Stir in the freshly squeezed lemon juice and the entire package of fruit pectin. Bring the mixture to a rolling boil, stirring constantly to avoid burning or sticking.
- Add Remaining Sugar: Gradually add the remaining ¾ cup of sugar while maintaining the rolling boil. Continue stirring constantly and boil for one more full minute to activate the pectin and thicken the jam.
- Test for Doneness: Place a spoonful of the hot jam onto a cold plate and let it sit for a minute. If the jam holds its shape without running, it has reached the proper consistency and is ready.
- Jar and Cool: Carefully pour the hot jam into sterilized jars. Seal them tightly and allow the jars to cool to room temperature before storing them in the refrigerator for long-term preservation.
Notes
- Fresh, ripe blueberries yield the best flavor and natural sweetness in the jam.
- Sterilize jars by boiling them in water for at least 10 minutes prior to jarring the jam to prevent spoilage.
- Use a cold plate test to check jam set rather than relying solely on cooking time, as altitude and humidity may affect timing.
- This recipe makes about 3 to 4 half-pint jars of jam.
- Stored jam should be kept refrigerated and consumed within 3 weeks, or properly canned for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: American
Keywords: blueberry jam, homemade jam, fruit preserves, blueberry recipe, easy jam
