Ingredients for My Blueberry Jam
- 6 cups fresh blueberries
- 7 cups granulated sugar
- 1/4 cup lemon juice (about 2 large lemons)
- 1 bottle (1 3/4 oz) liquid pectin
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this My Blueberry Jam? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make My Blueberry Jam
- Gently rinse 6 cups of fresh blueberries and remove any stems or leaves.
- In a food processor, pulse the blueberries until coarsely chopped (about 5-7 pulses). Avoid pureeing them completely to maintain texture.
- Transfer the chopped blueberries to a large, heavy-bottomed pot or Dutch oven.
- Add 7 cups of granulated sugar and 1/4 cup of lemon juice to the pot. Stir well to combine.
- Bring the mixture to a full rolling boil over medium-high heat that cannot be stirred down. This means the boil is vigorous and continuous.
- Remove from heat and immediately stir in 1 bottle (1 3/4 oz) of liquid pectin.
- Return the pot to high heat and bring to a rolling boil for exactly 1 minute, stirring constantly.
- Remove from heat. Carefully ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean with a damp cloth. Place lids and rings on jars, tightening fingertip tight.
- Process in a boiling water bath canner for 10 minutes, ensuring jars are fully submerged by at least 1 inch of water.
- Remove jars from canner and let cool completely on a towel-lined surface, undisturbed.
- Listen for the satisfying “pop” sound as the jars seal. Check seals by gently pressing on the center of each lid. If the lid doesn't flex, it's sealed.
- Once completely cool, label and store your delicious homemade blueberry jam in a cool, dark place for up to one year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
591g
Fat
0g
Carbs
51g
