I LOVE blueberry jam! For several years I’ve wanted to try making my own but never tried- until now.
Every year when fresh blueberries are in season I’ll buy ten pounds of fresh Michigan blueberries. In past years I’ve either eaten them fresh or froze them for the long-cold winter.
This year is different. Not only have I dehydrated them to make blueberry raisins, I made my first batch of blueberry jam.
There are many great resources and recipes out there, but here’s the process I used.
My recipe only uses two ingredients, blueberries and sugar (no pectin, no additives)
approx 4.5lbs of fresh blueberries (processed in a blender until smooth, it nets nine cups. Its’ really more like a blueberry jelly when finished)
6-cups pure cane sugar
1.) Boil canning jars (my batch netted approx six pints)
2.) Sterilize lids in hot water (I heard you want them near a boil, but not to actually boil. Mine were removed from heat when they were just about to start a rolling boil)
3.) place several large spoons in the freezer to cool (I used three, so I could test and retest without having to wait for the spoon to re-cool)
note- before I started filling the jars I added the funnel and jar tongs into the jar pan boiling water- to help ensure they were sterile.
1. ) Sort, wash and blend blueberries until smooth (like a smoothie)
2.) Combine blueberries and sugar in med/large pan and bring to slow rolling boil, stirring frequently. Keep boiling and stirring until the mixture thickens and some remains on side of pan when you stop stirring. I let mine boil for a long time (I’m guessing about 1/2hr to 1hr, but I didn’t time it).
3.) Test the mixture- scoop a spoonful of mixture and hold over a plate (not over the heat). Let it cool for a few seconds and turn the spoon vertical. If the mixture drips off quickly, it’s not ready- if it slowly runs off as a clump, it’s ready.
4.) Remove jars from hot water and set on towel
5.) Ladle mixture into jars- leaving 1/2 inch headroom (I tried to fill them to the bottom of the lid threads)
6.) Wipe top lip of jar and place sterile lid and lid ring (hand tighten)
7.) Process in a water bath for 15 minutes (starting the timer after the water returns to a boil). Be sure to have at least 1/2 inch of water above the top of the jars.
8.) Remove from water and let cool. The lids should pop on their own as the jars cool.
9.) After cooled, wipe dry and label jars.
11.) Share with friends and family (or not 😉
If you have any questions or suggestions, please leave a comment.