Blueberry Lemon Jam

Blueberry Lemon Jam

As you know if you follow my blog, I’ve been trying my hand at small batch canning. Everything I’ve tried has turned out really well (Mango Chutney you can find here)so I thought I’d attempt making some jam. I had a big bag of frozen wild blueberries from Costco that needed to be used in my freezer so I decided to use them up to make this. They worked beautifully and all those blueberries didn’t go to waste. I also now have more room in my freezer!I used my Discovery Home Canning equipment and made 4 half pints of jam using my soup pot for the water bath.

6 C. blueberries (if using frozen, thawed)
3 1/2 C. sugar
1/4 C. lemon juice
3 t. finely grated lemon zest

1. In a large stainless steel pot, crush 3 C. of the blueberries with a potato masher.
2. Add the remaining berries, sugar, lemon juice, and lemon zest.
3. Bring to a boil over medium-high heat and boil for 20-30 minutes or until thickened when cooled on a spoon, stirring often.
4. Skim off any foam.
5. Ladle into 1 C. hot jars to within 1/4 inch of the top.
6. Wipe the edge of the jars and place a canning lid on top followed by the ring tightened by finger tips.
7. Process in a boiling water bath for 15 minutes.
8. Cool for 12 to 24 hours and make sure they sealed. If a jar didn’t seal, refrigerate and use within a week.
Makes 4 – 1/2 pint jars

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