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Blueberry Lemon Jam

Fresh, plump blueberries floating in a heavenly jam, with the delicate essence of fresh lemon. A taste to savor the season in every bite!
Cook Time 2 hours
Course Preserves and Condiments
Servings 3 half-pint jars plus some left over

Equipment

  • Large kettle
  • Candy thermometer
  • 3 to 4 Half-pint jars
  • Ladle and funnel
  • Canning equipment, if processing in a water bath

Ingredients
  

  • 4-½ cups fresh blueberries
  • 3 cups sugar
  • 1 teaspoon lemon zest, about 1 large lemon
  • 2 tablespoons lemon juice, about 1 large lemon
  • 1 tablespoon butter

Instructions
 

  • Combine the fresh blueberries, along with the sugar, lemon zest, lemon juice, and the butter in a large kettle or heavy stockpot. Stir gently to combine the sugar with the berries.
  • Cook over low heat until the sugar has completely dissolved, stirring occasionally, about 30 to 45 minutes.
  • Attach a candy thermometer to the side of the pan and raise the heat to medium. Cook stirring occasionally until the temperature reaches 220-degrees and the temperature cannot be “stirred down”, about 45 minutes. If you stir the jam and the temperature drops well below the 220-degrees, cook for a bit longer. You want the jam to thicken slightly. Once chilled the jam will be thicker. (You can drop a bit on a cold plate and if it sets, it's ready.)
  • Ladle the cooked jam into three sterilized 8-ounce or six 4-ounce jars. Keep the jam refrigerated or process the jars in a water bath following the jar manufacturer’s directions.

Notes

Ball Canning makes wonderful canning products, and they have great step-by-step guidelines to canning safely on their website.