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Homemade Blueberry Jam

July 31, 2014


Is there anything better than slathering homemade jam on toast in the morning?  I look forward to the new batches of jam every year.  Although we always try one or two new combinations we also make our favorite standbys.  And this is definitely one of them.


Homemade Blueberry Jam
Makes approx. six 8-ounce jars {1/2 pint}

6 cups crushed Blueberries
4 cups Granulated Sugar
Zest and juice of 1 lemon
2 teaspoons ground Cinnamon
1/2 teaspoon freshly grated Nutmeg
2 {3 ounce} packets liquid pectin

Prepare a boiling water bath and six 8-ounce jars.  Place the lids in a small saucepan, cover with water, and simmer over low heat.

In a large, deep pot, combine berries and sugar.  Bring to a boil over high heat and add the lemon juice and zest.  Cook for about 15 minutes, stirring frequently, until the jam is shiny and thick.  Stir in the pectin.  Return to a rolling boil and boil for a full 5 minutes.

Remove from heat and skim off foam {discard}.

Ladle hot jam into prepared hot jars, leaving 1/4 inch headspace.  Remove air bubbles, wipe rim, center the lid on the jar and screw the ring on until resistance is met.  Increase it to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water, and bring to a boil.  Process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars.  Cool and store.

Additional Homemade Jam Recipes:
Slow-Cooker Strawberry Jam
Strawberry-Balsamic Jam
Strawberry-Rhubarb Jam
10 Ways To Use Up Your Homemade Jam Stash
Blueberry-Lime Jam


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