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 hourshrs
Course Preserves and Condiments
Servings 3half-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
4-½cupsfresh blueberries
3cupssugar
1teaspoonlemon zest, about 1 large lemon
2tablespoonslemon juice, about 1 large lemon
1tablespoonbutter
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.