This is the best homemade blueberry jam recipe made with fresh or frozen blueberries. There is also a low sugar recipe option for this small batch blueberry jam that is equally as delicious.
We are huge fans of fresh blueberries and are fortunate to live in a region that has may pick your own blueberry farms. This year we picked over 17 pounds of blueberries and I am working my way through turning them into the best blueberry syrup, lemon blueberry bread and a batch of blueberry salsa after I pull this recipe of blueberry jam out of the water batch canner.
What ingredients do you need to make blueberry jam?
- Blueberries, fresh or frozen
- Lemon juice, I prefer fresh
- Ball Classic Pectin
- Sugar
For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!
How much jam does a pint or pound of blueberries make?
This recipe calls for a pound, dry pint or 3 cups of fresh blueberries. Frozen blueberries can be substituted and the recipe will yield 4 (1/2 pint) jars.
Can frozen blueberries be used to make blueberry jam?
The beauty about this recipe is that you can substitute frozen blueberries for the fresh ones. No need to thaw ahead and the measurement is still the same! 3 cups of berries. I show you how to freeze blueberries and jam is a great use for these frozen berries if need to make more jam in the colder months. Use either fresh for frozen blueberries to make blueberry syrup and be sure to follow the canning instructions!
How long does homemade blueberry jam last?
Homemade blueberry jam properly made and processed by canning in a hot water bath, can be expect to have a shelf life of 18 months to about two years when properly stored in a cool, dry place. Once opened, keep homemade jam in the refrigerator for up to three months.
How can the sugar in blueberry jam be lowered?
If you have blueberries that are super sweet that you don’t want to add more sugar than needed or if you like a lower sugar jam there is an easy recipe adjustment.
- Add 2/3 cup of water or unsweetened fruit juice, just as apple or pear, to the blueberries and lemon juice.
- Substitute 3 Tablespoons of Ball Low or No-Sugar Needed Pectin in for the Classic pectin.
- Reduce the sugar to 1 cup.
- The jam will be looser in consistency and set than the classic recipe but will still be delicious!
What materials do you need to make blueberry jam?
- Water bath canner and rack (a large stock pot will work as long as it is big enough to hold enough water to cover your jars by 2 inches when submerged)
- Jar funnel
- Ladle, wooden or stainless steel spoon and slotted spoon/skimmer (depending on the recipe.)
- Clean towels to rest the hot jars.
- Paper towels dampened to wipe the jar rims.
- Bubble Remover/ head space measuring tool.
- Canning jars free from chips, bubbles or cracks. Be sure they are canning jars. Not all glass jars are canning jars.
- New canning lids and bands. Bands can be reused but need to be in like new condition with out dents or rust.
- Jar lifter
- Non reactive sauce pan such as enamel, stainless steel or steel-clad NOT ALUMINUM
- Liquid measuring cups, dry measuring cups and measuring spoons.
- Label or marker to label the finished products
- Timer
- The Ball Canning Starer Kit has 9 pieces to get you started and is a GREAT kit to have.
What is the best way to crush blueberries for jam?
It is often written that it is good to crush blueberries, 1 layer at a time, on a rimmed cookie sheet with a potato masher. But I have found that the best, fastest and least messy way to crush blueberries is place them in a gallon zip top bag, remove the air, close the bag and crush the berries with a rolling pin! Still make sure they are in a single layer but this way the berries don’t squirt you and they can be easily poured into the post for the next step in jam making.
How to make blueberry jam:
- Rinse and drain the blueberries (fresh or frozen) and crush them using the potato masher method or my rolling pin and zip top bag method.
- Measure out 2 2/3 cup of crushed berries into a 6 quart stainless-steel or enamel Dutch oven.
- Stir in the lemon juice and the pectin.
- Over high heat, while stirring, bring the mixture to a full rolling boil that can not be calmed down when stirred.
- Add the sugar and stir to dissolve the sugar. Return to a full rolling boil. Boil hard 1 minute, stirring constantly.
- Remove from heat and skin the foam, if necessary.
- Ladle the jam in to a hot jar, leaving 1/4 inch head space. Wipe the rim of the jar with a damp paper towel, removing any drips of jam.
- Center the lid on the jar. Apply the band and adjust to fingertip-tight. Using the jar lifter, place the jar in the boiling water canner.
- Repeat until the jars are filled. Be sure to complete a filling a jar from ladle to lifting before starting the next jar.
- Process the jar 10 minutes, adjusting time for altitude.
- Remove the jars from the water bath canner and place on clean towels to cool completely.
- After 24 hours, test lids for seal, remove rings and store in a cool dry place.
- Be sure to store any jars with lids that did not seal in the refrigerator.
Recipe adapted in part from the Ball Caning Back to Basics book.
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Ingredients
Instructions
Notes
For Lower Sugar Recipe
Recommended Products
Nutrition Information:
Yield:
64
Serving Size:
1 Tablespoon
Amount Per Serving:Calories: 46 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 12g Fiber: 0g Sugar: 11g Protein: 0gMore Canning Recipes
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