Blueberry-Lemon Jam Recipe

Step 1

Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw the frozen berries. ) Crush the berries slightly with a potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. When the mixture reaches a full boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top of the jars. Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature. Makes about 6 cups.

Source: "An Edible Christmas (A Treasury of Recipes for the Holiday) by Irena Chalmers.

Things You'll Need

  • 4 1/2c Blueberries; fresh or frozen
  • 7c Sugar
  • 2tb Lemon juice
  • Grated zest of 2 large lemon
  • 3ea 3-oz pouches liquid pectin

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