Fresh Blueberry Jam

One of the easiest and most flavorful jams to make, this fresh blueberry preserve captures the essence of summer in every spoonful. Bursting with tangy sweetness and jewel-toned color, it’s perfect for gifting or savoring at home. With just a few ingredients and simple canning steps, you can enjoy the taste of fresh blueberries long after the season ends.

INGREDIENTS:

4 cups prepared blueberries (about 1 1/2 quarts fully ripe blueberries)
1 (1.75 oz.) package powdered pectin
1/2 teaspoon butter
4 cups sugar, measured into a separate bowl

METHOD:

Assemble canning jars, lids, and screw bands. Fill a water bath canner halfway with water and bring to a simmer over medium-high heat. Sterilize jars and lids; keep warm until ready to fill.

Sort through blueberries, removing stems or leaves. Rinse under cool water. Crush berries thoroughly, one layer at a time, until you have exactly 4 cups of crushed fruit and juice.

In a large, heavy-bottomed pot, stir the pectin into the crushed blueberries. Add the butter to help reduce foaming. Bring the mixture to a full rolling boil over high heat, stirring constantly.

Pour in all the sugar at once and stir until dissolved. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.

Immediately ladle hot jam into prepared jars, leaving 1/4 inch of headspace. Wipe rims clean, place lids, and tighten screw bands.

Place jars in the canner, ensuring water covers them by 1 to 2 inches. Add boiling water if needed. Cover and bring to a gentle boil. Process for 10 minutes.

Remove jars and set them upright on a towel to cool. Once cooled, check seals—if any lid pops when pressed, refrigerate that jar and use within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.

SERVING SUGGESTIONS: