Canning Blueberry Jam is the perfect way to capture the sweet, tangy taste of fresh summer blueberries and enjoy it year-round. This easy homemade jam recipe combines ripe blueberries, sugar, lemon juice, and pectin to create a vibrant spread with a rich, fruity flavor. Perfect on toast, scones, or as a topping for desserts, this jam is free from artificial preservatives and packed with natural goodness.

With simple water bath canning, you’ll have jars of delicious blueberry jam stored safely for months. It’s a rewarding, budget-friendly recipe that brings the taste of summer to your table any time of year.

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What is Canning Blueberry Jam?

Canning Blueberry Jam is a method of preserving fresh blueberries by cooking them with sugar and pectin, then sealing them in sterilized jars. The heat processing creates a vacuum seal, preventing spoilage and allowing the jam to be stored at room temperature for extended periods. More than just a sweet treat, homemade blueberry jam is bursting with the fresh, sweet-tart flavor of blueberries.

This recipe allows you to capture peak-season blueberries and transform them into a delicious and nutritious spread, free from artificial preservatives often found in store-bought varieties. Imagine spreading homemade blueberry jam on a warm scone on a cold winter morning – the taste of summer returned! Ready to try your hand at canning and unlock the delicious possibilities? Let’s get started!

Key Ingredients for Canning Blueberry Jam:

Fresh Blueberries (6 cups): Use ripe, firm blueberries. Gently rinse and pick out any stems or leaves.
Granulated Sugar (4 1/2 cups): Sugar acts as a preservative, helps the jam set, and adds sweetness.
Lemon Juice (1/4 cup): Lemon juice adds acidity, which is essential for proper pectin setting and safe canning. Bottled lemon juice is recommended as it consistently provides the necessary pH levels.
Pectin (1 box powdered or liquid pectin): Pectin is a natural substance found in fruits that helps jam thicken and set. Be sure to use the type specified in the pectin package instructions. Usually, powdered pectin is added at the beginning and liquid pectin is added at the end.

How to Make Canning Blueberry Jam:

This recipe is surprisingly easy, allowing you to create a beautiful and delicious jam in just a few hours. The total preparation time, including chopping and cooking, is approximately 1.5 hours. The simplicity is key: just a few ingredients and a straightforward water bath canning process stand between you and a pantry full of homemade blueberry goodness.

This jam boasts a fantastic balance of sweet and tart, with that unmistakable burst of fresh blueberry flavor in every bite. The bright, vibrant color also adds to its appeal. Follow the steps below to create your own batch of this delicious treat.

Step-by-Step Instructions:

Preparation:

Prepare Jars: Wash canning jars (pint or half-pint size) in hot, soapy water. Rinse well. Sterilize the jars by placing them in a boiling water canner filled with water. Bring to a boil and boil for 10 minutes. Turn off the heat and leave the jars in the hot water until ready to use.
Prepare Lids and Rings: Wash new lids and rings in hot, soapy water. Rinse well. Heat the lids in hot (not boiling), simmering water until ready to use. Do not boil the lids, as this can damage the sealing compound.
Crush Blueberries: In a large, heavy-bottomed pot or Dutch oven, crush the blueberries with a potato masher or fork, leaving some whole for texture.

Cooking the Jam:

Combine Ingredients: Stir in the sugar, lemon juice, and powdered pectin (if using) into the crushed blueberries. If using liquid pectin, set it aside for later.
Bring to a Boil: Bring the mixture to a full rolling boil (a boil that doesn’t stop when stirred) over medium-high heat, stirring constantly to prevent scorching.
Boil Hard: Once at a full rolling boil, continue to boil hard for 1 minute, stirring constantly. Adjust the pectin package direction time. If using liquid pectin, remove from heat and stir in the required amount.
Test for Setting (Optional): To test if the jam is set, place a small spoonful of jam on a cold plate that has been in the freezer. Let it sit for a minute. If it wrinkles when you push it with your finger, it’s ready. If not, continue to cook for another minute and retest.

Canning:

Fill Jars: Remove the sterilized jars from the hot water canner using jar tongs. Carefully ladle the hot jam into the jars, leaving 1/4 inch headspace (the space between the top of the jam and the top of the jar).
Remove Air Bubbles: Run a non-metallic spatula or bubble freer around the inside of the jar to release any trapped air bubbles. Add more jam if needed to maintain the 1/4 inch headspace.
Wipe Rims: Wipe the rims of the jars with a clean, damp cloth to remove any spills.
Place Lids and Rings: Place a lid on each jar and screw on a ring finger-tight (not too tight, not too loose).
Process in Boiling Water Canner: Carefully lower the filled jars into the boiling water canner using jar tongs. Make sure the jars are fully submerged in water; if necessary, add more boiling water.
Boil for Processing Time: Bring the water back to a rolling boil. Process half-pint or pint jars for 10 minutes. If you live at an altitude of 1,000 feet or more, add 1 minute for each 1,000 feet of altitude.
Remove and Cool: Turn off the heat and carefully remove the jars from the canner using jar tongs. Place the jars on a towel-lined surface, allowing space between them.
Check for Seals: Let the jars cool undisturbed for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. After 24 hours, check the seals. Press down on the center of each lid. If the lid doesn’t flex or pop, it is sealed. If the lid flexes, the jar is not properly sealed and should be reprocessed with a new lid or stored in the refrigerator.

Why You’ll Love This Canning Blueberry Jam

This Canning Blueberry Jam is a fantastic way to preserve the fresh, vibrant flavor of summer blueberries for year-round enjoyment. The highlight is undoubtedly the intense blueberry flavor – a perfect balance of sweetness and tartness that surpasses any store-bought jam. Making jam at home is also incredibly cost-effective. Buying blueberries in bulk during their peak season and transforming them into jam saves money compared to purchasing multiple jars of pre-made jam. The addition of fresh lemon juice not only contributes to the set but also brightens the overall flavor profile, adding a delightful zing.

If you’re a fan of other berry preserves, you might also enjoy trying a raspberry jam recipe. However, blueberry jam offers a unique depth of flavor and a richer, smoother texture. Ready to experience the satisfaction of homemade preserves? Give this recipe a try – you won’t be disappointed!

What to Serve Canning Blueberry Jam With:

Canning Blueberry Jam is incredibly versatile and pairs well with a variety of foods. Here are a few suggestions:

Toast and Scones: The classic pairing! Warm toast or scones topped with a generous spoonful of blueberry jam is a simple yet satisfying breakfast or snack.
Pancakes and Waffles: Drizzle blueberry jam over your favorite pancakes or waffles for a burst of fruity flavor.
Yogurt and Oatmeal: Stir a spoonful of jam into yogurt or oatmeal for a touch of sweetness and added antioxidants.
Cheese and Crackers: Blueberry jam makes a surprising and delicious accompaniment to cheese and crackers. Try it with brie, goat cheese, or cream cheese.
Peanut butter cookies: Use blueberry jam as a thumbprint addition for a fruity surprise.

Top Tips for Perfecting Canning Blueberry Jam:

Use Ripe, Fresh Blueberries: Using the freshest, ripest blueberries will result in the best flavor.
Don’t Overcook: Overcooking the jam can result in a tough, rubbery texture. Follow the cooking times carefully.
Adjust Sugar to Taste: While the recipe provides a good balance of sweetness, you can adjust the sugar to your preference. Start with the recommended amount and add more if needed, tasting as you go.
Altitude Adjustments: Remember to adjust the processing time for your altitude to ensure proper sealing.
Use Bottled Lemon Juice: Bottled lemon juice has a consistent acidity level, making it safer for canning.

5 Facts about Canning Blueberry Jam:

Blueberries are packed with antioxidants, making this jam a healthy and delicious treat.
Canning extends the shelf life of blueberries, allowing you to enjoy them year-round.
Homemade jam is free from artificial preservatives and additives found in store-bought varieties.
The act of canning creates a vacuum seal, preventing spoilage and ensuring safety.
Blueberry jam is a versatile ingredient that can be used in numerous recipes, from breakfast to desserts.

Storing and Reheating Tips:

Storing: Properly canned blueberry jam can be stored in a cool, dark place (like a pantry) for up to 1 year. Once opened, store the jar in the refrigerator.
Refrigerating: Opened jars of blueberry jam should be refrigerated and used within 2-3 weeks.
Freezing: is not advisable for canning jam: Freezing jam can affect it’s texture and is not recommended instead of canning..

Final Thoughts:

Canning Blueberry Jam is a rewarding and delicious way to preserve the taste of summer. With just a few simple ingredients and easy-to-follow steps, you can create a pantry full of homemade goodness that you and your family will enjoy for months to come. So gather your ingredients, grab your canning equipment, and get ready to experience the satisfaction of homemade blueberry jam. Happy canning!

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Canning Blueberry Jam FAQs:

Q: Can I use frozen blueberries?
- A: While fresh blueberries are preferred for the best flavor and texture, you can use frozen blueberries. Thaw them completely and drain any excess liquid before using. Be aware it may require longer cooking time.
Q: Do I need to add pectin?
- A: Yes, pectin is essential for helping the jam set properly. Use the type specified in the recipe (powdered or liquid).
Q: How do I know if my jars are sealed?
- A: After processing and cooling, the lids should be concave and not flex when pressed on. If a jar doesn’t seal, you can reprocess it with a new lid within 24 hours or store it in the refrigerator.
Q: Can I reduce the amount of sugar?
- A: Reducing sugar significantly can affect the set of the jam and its preservation. If you want to reduce sugar, use a low-sugar pectin and follow its instructions.
Q: What if my jam is too thick or too thin?
- A: If the jam is too thick, you can add a tablespoon of water at a time whileheating up. If too thin, you can re-cook the jam, but be cautious not to overcook it. To avoid these problems it is important to follow the recipe exactly.