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, all year long!
Equipment
- Large kettle, jam pan or stockpot
- Digital candy thermometer
- Large wooden spoon
- Funnel and ladle
- 3 eight-ounce jars, washed and sterilized
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. Keep in mind, once chilled the jam will be thicker.
- 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.