Friday, June 20, 2014

Canned Blueberry Jam

This is such a super recipe, I actually made this one last winter when we needed jam but I just can't get myself to buy jam anymore since I am always making it homemade.  

The original recipe makes about 3 pints.  I doubled the recipe, so I used 8 cups of berries; listed below are the ingredients for a single batch.  It uses frozen fruit so its awesome for winter!  I found this one from, the original recipe says to thaw and drain the berries, but I didn't.  

I also think you could use any single or combination of frozen fruit too! Enjoy!  This jam can be used as you would any other jam, or get creative and drizzle warmed jam over vanilla ice cream or fresh fluffy angel food cake! 

-2 pints frozen blueberries {4 cups}
-2 tbsp lemon juice
-1 packet liquid pectin
-5 1/4 cups sugar
1. Prepare canner, jars and lids.
2. Place frozen blueberries in a large pot.
3. Add sugar and lemon juice.
Stir to combine.
4. Turn on heat to medium-high, stirring occasionally until berries are thawed and the sugar begins to dissolve.
5. Stir in pectin and bring to a hard boil for 1 minute.
For a single batch you would use one of these pouches.
6. Remove from heat.
7. Ladle jam into prepared jars, leaving 1/4 inch headspace.  Wipe rim, top with lid and ring.
8. Process in hot water bath for 10 minutes.
9. Remove to a wire rack or a clean kitchen towel.  Allow to cool.


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