I love making homemade jam! It is so much easier than people think. In just a few easy steps you can have a special treat any time of the year. Plus, it makes such great gifts! This time of year there is so much fresh produce. U-pick farms and farmer’s markets are such affordable options for fresh berries. Even when the fruit is not plentiful it is super simple to use frozen fruit to make great jams, jellies, and preserves.
I chose Blueberry Jam today because it is truly our favorite at my house. It isn’t something you see a lot of in the store, but it is definitely a delicious treat!
- 3 Pints Blueberries
- 3 Cups Sugar
- 1 Tbsp Butter or Margarine
- 1 Box Sure Jell Fruit Pectin
- Place blueberries in a large pot over medium high heat.
- When they begin to boil stir in butter and pectin.
- Once the Berries reach a rolling boil stir in 3 cups of sugar and allow to reach a boil again.
- Boil for 1 minute and then place in sterile canning jars.
- Process jars for 10 minutes in a boiling water canner.
- Store unopened for up to 1 year in a cool dry place, or open for 3 weeks in the fridge.
First things first. You need canning jars and a canning pot. You can find jars at Walmart, Target, or even your local grocery store. Another great place for canning supplies is Ace Hardware. You can also order a canner from Amazon. They have them at a great price! If you do not own a large canning pot and you do not want to invest in one, you can use a large stockpot with a dish towel folded in the bottom. You do not want you glass jars touching the bottom of the pot.
I put my jars, rings, a caps into my canner and brought it up to a boil to sterilize everything. You want to make sure everything is sterilized before you begin.
I have special tongs to pull the jars out and set them on a cutting board or towel to wait for the jam.
In another pot, I bring 3 pints of blueberries to a rolling boil. They will start to pop and fill the pot with juice.
Stir in one box or pouch of pectin, and 1 tbsp. of butter or margarine. Now, the butter and margarine keep the jam from getting foam on it. This is one of those steps, that you just do, and ask questions later. I don’t understand it, but there was that one time that I didn’t do it and ended up with foam all over the tops of my jars of jam.
Also, typically in the box of pectin is one of these handy dandy recipe sheets that tell you how to make any kind of jam or jelly under the sun.
Anyway, Once the blueberry mixture comes to a full rolling boil on high heat pour in 3 cups of sugar. Stir in the sugar quickly, and return to a full rolling boil. Boil exactly 1 minute stirring constantly. Remove from heat and skim off any foam.
Ladle the jam quickly into prepared jars filling them to within 1/8 inch from the top.
Wipe jar rims and threads. Carefully place the lid on the jar. Then screw the bands on tightly.
Place the jars into your canner. Make sure they are covered by 1-2 inches of water. Cover, and bring water to a gentle boil. Allow jars to boil for 10 minutes.
Carefully remove jars with tongs and allow them to sit for 24 hours. Jars will “pop” when properly sealed. Mine started popping as soon as I set them on the counter.
Store unopened jams in a cool dry, dark place up to 1 year. Refrigerate opened jams for up to 3 weeks.
I just made almost the same except it was peach blueberry jam!!! Same recipe except double the sugar to 6 cups and add 3 cups peaches ^_^ people LOVE to get jam as presents!!!
Also I like to sterlize my jars in the dishwasher and keep them on the dry setting until right when I’m about to latel the jam! Supposed to minimize the chance of botcholism 😉
I just made blueberry jelly again not long ago, it is definitely a fav around here especially since we have the 3 bushes in the back yard:) I use a super easy recipe that I found and every loves it.
2 c sugar
1 box lemon flavor jello
place berries and sugar in pot and cook til they pop, I then blend mine up in a blender but it isn’t a must. after they are blended up I place them back in the pot and bring to a boil, then add the jello, cook for just a few minutes to thicken then I pour into prepared jars while it is boiling hot put lids on and then flip them over they will seal up in no time and you don’t need to boil them. I have done it this way for a few times and the jars always seal and we never have a problem with them.
In your blueberry jam recipe, do you use a small box or a big size box of jello? Thanks for the recipe that looks super simple!
Louise it isn’t jello…it is sure jell. It is a fruit pectin in a box. It just comes in one size. 😉
I would think a small box of the lemon jello would work.
Ok-I have never canned a thing in my life and don’t have these supplies. Can someone give me a little more details on sterilizing the jars, sealing etc. I get how to make the jam but not about the canning process. I love the pictures and info, but I don’t understand how to do this.
I don’t want to buy all the equipment until I have tried this a few times. any tips? I know I can do this!
I say in the post Elizabeth you can use a large pot with a towel in the bottom so the jars are not touching the pot. You can just use a regular pair of tongs to remove the jars from the pot. Hope this helps.
Bookmarking this recipe and I can NOT wait to try it out! I have never canned anything, but I look forward to learning because blueberries and strawberries are at their best prices now!! Thanks so much for sharing all of your wonderful recipes and Shortcuts! I use them a lot!! ~Holly
I can almost smell the aroma–blueberries are my favorite.
This looks super easy! I’d love to do this with my 8 year old daughter! Can you make other kinds of jams with different fruits following the same recipe?
Like I say in the post, each box of pectin comes with a recipe sheet for different fruit jams and jellies. Each one is a little different because of sugar content, but they are all wonderful!
Elizabeth.. GO FOR THE BUY..you will not be dissapointed.. IT is such fun. Easy and you will enjoy it so much.. a bit time consuming to prepare..but well worth the time
@Danielle… botcholism… from jam? I had no idea!
How many pint jars does this recipe make? Sorry, if I missed it somewhere in the post.
It makes (4) 1/2 pint jars…and a little extra for taste testing. 🙂
I made this today – yumilicious! I burned my tongue taste testing – it was the second taste that got me.
This is so awesome! Canning and/or preserving scares me. I am so afraid I am not going to do something right and give my family botulism. I love how you have broken it down and taken pictures to walk readers through the steps. I will definitely be trying my hand at some blueberry jam!
Can you use frozen blueberries? I have 25 pounds that I got at our local blueberry farm and I froze them.
Absolutely!!! It may just take them a little longer to cook but you can totally use frozen.
Hi, I’m here ready to make jam, do you use any liquid?
No liquid needed. 🙂
This jam is awesome, less sugar than my old faithful! A keeper in my book!
Made my first jam this evening! Had 6 cups of blue berries and got almost 4 jars of jam. Got them in and out of a large pot. Made sure they were submerged. They were popping as I was taking them out of the hot water. Can’t wait to taste it. But had one question….I have had jelly, jam, and preserves. The preserves had more of the meat/skin but the jam was just ike a thicken jelly with the fiber and seeds in it. Why would this be called jam if it still has skins in it? I can’t wait to taste it.
Enjoyed your recipes.I have a jam making business and make about 16 different jams They sell very well at Xmas. I also make baskets.3 4 5 different jam baskets