Blueberry jam isn’t difficult to make, but it does require some patience and attention to detail. Once you’ve got the process down, however, homemade blueberry jam will be much more affordable than buying it at the store and fun to make with your children or grandchildren over the summer months when blueberries are plentiful! Here’s how to make homemade blueberry jam in few easy steps.
If you’re going to make homemade jam, you’ll need a few pieces of equipment. The first is a canning pot, which looks like a tall stockpot and is available online and at some cooking stores. You’ll also need various sizes of canning jars and either reusable or disposable plastic lids. Don’t worry: If you don’t already have all these things, you can use regular Mason jars and regular metal lids instead.
Blueberries are known for their antioxidant properties, but they’re also packed with fiber and other nutrients like vitamin C and folate. For blueberry lovers who want to incorporate more of these little powerhouses into their diet, homemade blueberry jam is a delicious option. This spread offers all of your favorite flavors without too much added sugar.
Canning blueberry jam makes for a great homemade gift. It’s not too much work and it tastes so much better than store-bought! A few simple steps are all you need to create delicious jam that can be enjoyed at home or given as a thoughtful gift. Homemade jams are also great for spreading on biscuits, scones, pancakes, toast or adding flavor to your oatmeal. Plus, they make great gifts! There is something particularly special about receiving something that has been handmade with love.Print
Making and canning your own blueberry jam is so easy. And this blueberry jam is incredible. Even if you are a fan of strawberry, triple-berry, blackberry, or whatever, and don’t like fresh blueberries, you MUST try this!
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- Yield: 3 1x
- 4 cups blueberries
- 3 1/2 cups sugar
- Preheat oven to 250 degrees. Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan.
- Add remaining 3 cups berries and 1/2 cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes.
- Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.
- Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.
- Refrigerate jam in airtight containers up to 2 weeks, or store in sealed, sterilized jars up to 6 months.