Wild Blueberry Jam
A simple, deeply flavoured jam made from Nova Scotia's small wild lowbush blueberries, canned safely for the pantry.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 64
- Difficulty
- Easy
- Calories
- 35 kcal
Equipment
- •Large pot
- •Canning jars with new lids
- •Boiling-water canner or large stockpot with a rack
Nutrition
Per serving, approximate
- Calories
- 35 kcal
- fat
- 0 g
- carbs
- 9 g
- protein
- 0 g
- calories
- 35
Instructions
- 1
Crush the blueberries lightly in a large pot to release some juice.
- 2
Stir in the lemon juice and, if using, the pectin according to the package instructions.
- 3
Bring to a full rolling boil, then add the sugar all at once, stirring until dissolved.
- 4
Return to a full boil and cook for 8-12 minutes, stirring often, until the jam sheets off a cold spoon or reaches 105C (220F).
- 5
Wash canning jars and lids in hot soapy water; keep jars hot until filling.
- 6
Ladle the hot jam into hot jars, leaving 0.5 cm headspace, remove air bubbles, wipe rims, and seal with new lids.
- 7
Process in a boiling-water bath for 10 minutes (adjusting for altitude), then cool on a towel and check seals before storing.
Chef's tips
Test for set on a chilled plate before jarring; wild blueberries have less natural pectin than some fruits, so a longer boil or added pectin may be needed.
Ingredient substitutions
- wild blueberries → cultivated blueberries with a little extra lemon juice for tartness
Storage
Processed and sealed jars keep up to 1 year in a cool, dark pantry; refrigerate after opening and use within 3 weeks.
Reheating
Serve cold or at room temperature.
Common mistakes to avoid
- •Skipping the boiling-water bath, which is necessary for safe shelf storage
- •Not reaching a full boil before adding sugar, giving a poor set
Serving suggestions
Cooked Wild Blueberry Jam?
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