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Blueberry Jam

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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!

Ingredients

Units Scale
  • 4 cups blueberries
  • 3 1/2 cups sugar

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.
  4. 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.

Notes

  • Refrigerate jam in airtight containers up to 2 weeks, or store in sealed, sterilized jars up to 6 months.

Find it online: https://goingmywayz.com/blueberry-jam/