Blueberry Jam Recipe with Canning Instructions

Whether it’s on warm toast with butter, smothered over a stack of homemade pancakes or by the spoonful, nothing quite beats the taste of homemade Blueberry Jam! There’s just something about moving through the process of making it yourself that makes the old store-bought, machine made version pale in comparison. Can you imagine this Blueberry Jam recipe served up alongside your families famous scones recipe or sandwiched between two slices of bread with peanut butter? Yum!

Blueberry Jam Recipe with Canning Instructions

Two different recipes, depending on if you would like to use sugar OR Truvia Baking Blend Sugar. We told you the other day about our delicious Chipotle Strawberry Jam recipe, now check out this Blueberry Jam recipe! It’s just as yummy!

Blueberry Jam Recipe (made with sugar)

7 cups blueberries
2 cups water
5T Jam petin
1 1/2 cup sugar
5T lemon

Blueberry Jam Recipe (made with Truvia baking blend sugar)

7 cups blueberries
2C water
5T low sugar petin
3/4 cups Truvia baking blend sugar
5T lemon

Directions:

Place all of your blueberries in a food processor push chop until you get the consistency you want. I like bits of fruit in my jam, so I watch till its still chunky but smooth.

Now move your blueberries in a pan or pot over medium heat

Add water and lemon juice

Bring the jam to a rolling boil

Now add the sugar stirring constantly to prevent burning.

Bring your jam back up to a boil for one minute.

Handling the Jars and Canning:

Boiling the jars (4 for this recipe)

Fill your large pot with a canning rack or strainer 3/4 of the way full with water. You want to make sure the water covers the top of your jars.

Wash your jars and lids with warm water then place the jars in the large pot of water and the lids in a smaller pot of water. I prefer to keep these items separate for easier handling.

Prepare your jam as instructed above.

Using your tongs remove one of the jars and dry with a towel.

Now using a funnel fill your jars with your blueberry jam. Leave at least 1 inch form the top for jam expansion. I now remove the bubbles with the long green tool provided in my kit by pressing the jam against the jar walls.

Wipe the sides and top to remove any jam so the lids can be attached. Using the magnet tool pull one of the lids out of the hot water bath and place on top of the jar. Now repeat this process by getting the other part of the lid. Use towel to tighten the lid closed.

Repeat process till all jars are filled.

Now using the jar lifter place each jar back in the hot water bath and bring the water to a boil.

Turn the heat off and let the jars stand for another 5 minutes.

Remove your jars and place on a wire rack or a cutting board and let stand for 12 hours.

Label your jars and they can store up to 1 year.

NOTE: When ladling jam into hot jar leave proper ‘head space’. Head space is the space at the top of the jar between the underside of the lid and the top of the jam. For jam it’s ¼ inch. Overfilling or underfilling can result in a jar that does not seal properly.

NOTE: When removing from water, listen for the ‘pop’ of the jar lids. This means they are sealed. Sometimes it can take several minutes for the popping sound. Check jar seals by pressing on centre of each lid. If the lid center is pulled down and does not move its got a good seal. If you’ve waited a few hours and the seal hasn’t popped, place jar in refrigerator.

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