Homemade Blueberry Jam

Nutrition Facts

What You'll Need

Ingredients

• 4 cups fresh blueberries
• 2 cups granulated sugar
  • Adjust to taste, depending on sweetness of berries
• 2 tablespoons lemon juice
  • Freshly squeezed is best
• 1 tablespoons pectin powder (optional)
  • Use if you prefer a firmer set

Instructions

1. Wash the blueberries thoroughly and drain well.
2. In a medium heavy-bottomed saucepan, combine blueberries, sugar, and lemon juice. If using pectin, add it now.
3. Mash the blueberries slightly with the back of a wooden spoon to release some juice and help the sugar dissolve.
4. Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking.
5. Reduce the heat to medium-low and let it simmer gently, stirring occasionally, until the jam thickens. This usually takes about 20 to 25 minutes.

   Simmering time (25:00)
   Jam is ready when it coats the back of a spoon.
6. To test set, place a cold plate in the freezer before cooking. Spoon a small amount of jam onto the plate, let it sit for a minute, then push it with your finger. If it wrinkles and holds its shape, it's done.
7. Remove the saucepan from heat and skim off any foam from the surface with a spoon.
8. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Seal immediately with lids.
9. Allow jars to cool at room temperature, then refrigerate. The jam will keep for up to 2 weeks in the fridge or can be processed in a hot water bath for longer storage.