Wild Blueberry Jam
Wild blueberries cooked down with sugar and lemon juice, then safely water-bath processed into shelf-stable jars.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 48
- Difficulty
- Medium
- Calories
- 40 kcal
Equipment
- •large pot
- •canning jars
- •boiling-water canner
- •jar lifter
- •ladle
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 0 g
- carbs
- 10 g
- protein
- 0 g
- calories
- 40
Instructions
- 1
Wash six 250 ml canning jars, lids and rings in hot soapy water; keep jars hot.
- 2
Crush blueberries in a large pot and stir in lemon juice and pectin.
- 3
Bring to a full rolling boil over high heat, stirring constantly.
- 4
Add sugar all at once, return to a full rolling boil, and boil hard for 1 minute.
- 5
Remove from heat, skim any foam, and ladle hot jam into hot jars leaving 6 mm headspace.
- 6
Wipe rims, apply lids and rings fingertip-tight, and process in a boiling-water canner for 10 minutes (adjust for altitude).
- 7
Remove jars, cool undisturbed for 24 hours, then check that lids have sealed before storing.
Chef's tips
Use bottled lemon juice rather than fresh for consistent acidity, which is important for safe home canning.
Ingredient substitutions
- wild blueberries → cultivated blueberries in equal quantity
Storage
Store sealed jars in a cool, dark place for up to 1 year; refrigerate after opening and use within 3 weeks.
Reheating
No reheating required; serve at room temperature.
Common mistakes to avoid
- •Skipping the full processing time risks unsafe sealing
- •Not leaving correct headspace can prevent a proper seal
Serving suggestions
Cooked Wild Blueberry Jam?
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