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Main Blueberry Jam in Canning Jars

Maine Blueberry Jam

Preserve fresh blueberries safely, at peak season.
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Course Breakfast

Equipment

  • 1 Water bath canning set (Includes 21 1/2 quart pot with lid, jar rack, funnel and bubble popper/measuring tool.)
  • 6 Jelly jars (8 ounce) with lids and rings

Ingredients
  

  • 2 1/2 pints fresh blueberries (Washed with stems and blossoms removed.)
  • 1 tbsp bottled lemon juice
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 5 1/2 cups sugar
  • 3/4 cup water
  • 1 box powdered pectin (1 3/4 ounces)

Instructions
 

  • Wash and crush berries in a large saucepan. Add lemon juice, spices and water. Stir in pectin gradually, adding a little at a time, until fully incorporated.
  • Bring this mixture to a boil over high heat. Stir frequently. When the liquid reaches a rolling boil, stir in the sugar and bring it back to that rolling boil. Keep it there for 1 minute and stir constantly.
  • Remove the saucepan from the heat and skim off any foam that accumulated at the top. Ladle jam into clean half-pint jars, leaving 1/4-inch headspace. Clean jar rims and place cap on jar. Screw jar rings on finger-tight.
  • Process in a water bath canner according to your altitude. Check your local cooperative extension resources or canning jar manufacturer for safe processing times and guidelines.