Last week blueberries were on sale for a great price. They looked so plump and delicious there was no way I could resist them. I bought myself several pints and when I got home I immediately got out my canning equipment. I figured I might as well make some blueberry jam so I could enjoy the fresh sweet blueberry flavor all winter long.
Blueberry jam is by far one of the easiest jams to make. Why? They don’t have any skin on them or any seeds so you don’t have to take the time to peel and seed them. All you have to do is wash them and they are ready to go! Plus there’s only 4 ingredients in blueberry jam so it’s easy to find what I need in my kitchen.
As a side note to anyone making this jam, it requires 7 cups of sugar which is almost a full 4 pound bag! Please don’t let that scare you, this jam is amazing! The directions state to crush the blueberries before cooking them but I usually only crush about half of them. I love my jam with whole blueberries in it.
The jam is wonderful. It’s a gorgeous deep purple color and is sweet and delicious. It’s one of my favorite jams to use as a filling in my Christmas thumbprint cookies. It’s also great on toast in the morning or as a cake filling. While I’ve never had it with scones, I’m sure it would be great on them as well.
- 4½ c. blueberries
- 4 T. lime juice
- 7 c. sugar
- 2 pouches (3 oz. each) liquid pectin
- Prepare a boiling water canner with 8 (8 oz) jars and lids.
- In a large pot combine the blueberries, lime juice, and sugar. Stir constantly over high heat, bringing to a full, rolling boil.
- Add the pectin and stir. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
- Ladle the hot jam into the hot jars, leaving ¼ inch headspace. Remove any air bubbles and readjust headspace.
- Wipe the rims and center the lids on the jar. Screw down the band until it is fingertip tight.
- Place jars in the canner, cover with the lid, and process for 10 minutes. Remove from heat, remove lid, and allow to sit for 5 minutes.
- Remove the jars from the canner and cool for 24 hours. Test the seal and store for up to a year.