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I came across a great deal on blueberries last week, and knew I had to turn them into some delicious Homemade Blueberry Jam. I used the method passed on to me by my Grandma Barb. Her specialty was Raspberry Jam, I shared her recipe last summer with you all and am happy to see that so many of you have made it and love it!
You’ll be happy to know that the method worked fabulously with blueberries as well, with the addition of crushing the berries in layers.
The jam has a fabulous texture and is just down right delicious, my friends.
Down Right Delicious is what we need sometimes, right?
Let me show you how to make it happen…
You’ll need 6-7 pint sized jars, plus rings and new lids. Make sure you don’t use old lids, they won’t seal properly if they’ve already been used. You can reuse the rings, just not the lids.
Wash the jars with soapy water, then rinse well and dry.
Place the rings and lids in a sauce pan and cover with water. Bring them to a boil, then remove from the heat and allow them to sit in the hot water while you make your other preparations.
You’ll need 4 C crushed berries, which amounts to about 30 ounces, or just under 2 pounds of whole berries.
Take about 1 cup of berries at a time, and mash them with a potato masher.
They will look a little bit bluish-green. Do not be alarmed. They will be beautiful again before you know it.
Pour 4 C of sugar into a separate bowl.
Pour the crushed berries, into a large sauce pan, or stock pot. Sprinkle your Sure Jell powder over the top of the jam and add a pat of butter.
Over medium high heat, stir the pot constantly until it comes to a boil.
Add your sugar and return to a rolling boil, stirring constantly. Once it reaches the rolling boil stage, cook while stirring for 1 minutes. Turn of the heat and remove the pan from the stove top.
Use a large glass measuring cup to scoop the jam from the hot pan. Place a wide mouthed funnel on top of an empty jar. Carefully pour the hot jam into the jar, leaving about 1/2 an inch of free space at the top. Use a damp paper towel to remove any of the jam from the rim. Place warm lid on the jar and screw the ring into place. Repeat with the remaining jars.
Place the jars in a water bath canner with a rack, and put enough warm water in the pot to cover the jars (when the rack is lowered).
Cover the water bath canner with it’s lid and bring to a boil. Let the jars process (boil) for 30 minutes.
Use the rack to lift the jars up and out of the water. The tops should make a popping noise as they seal shut. This is your sign that they have been preserved properly. You can also press your finger firmly onto the lid, if it doesn’t move with the pressure of your finger, it has sealed. If it still has some give to it, it hasn’t sealed properly and should be refrigerated and consumed within a couple of weeks.
Store in a cool, dry place for up to a year.
Ingredients
- 6-7 pint sized jars, ring and new lids
- 4 C crushed blueberries (about 30 ounces, or just under 2 pounds whole berries)
- 4 C sugar
- 1 (1.7 oz) Sure Jell Premium Fruit Pectin
- 1/2 Tb butter
Instructions
- You'll need 6-7 pint sized jars, plus rings and new lids. Make sure you don't use old lids, they won't seal properly if they've already been used. You can reuse the rings, just not the lids. Wash the jars with soapy water, then rinse well and dry. Place the rings and lids in a sauce pan and cover with water. Bring them to a boil, then remove from the heat and allow them to sit in the hot water while you make your other preparations.
- You'll need 4 C crushed berries, which amounts to about 30 ounces, or just under 2 pounds of whole berries. Take about 1 cup of berries at a time, and mash them with a potato masher. They will look a little bit bluish-green. Do not be alarmed. They will be beautiful again before you know it.
- Pour 4 C of sugar into a separate bowl.
- Pour the crushed berries, into a large sauce pan, or stock pot. Sprinkle your Sure Jell powder over the top of the jam and add a pat of butter. Over medium high heat, stir the pot constantly until it comes to a boil.
- Add your sugar and return to a rolling boil, stirring constantly. Once it reaches the rolling boil stage, cook while stirring for 1 minutes. Turn of the heat and remove the pan from the stove top.
- Use a large glass measuring cup to scoop the jam from the hot pan. Place a wide mouthed funnel on top of an empty jar. Carefully pour the hot jam into the jar, leaving about 1/2 an inch of free space at the top. Use a damp paper towel to remove any of the jam from the rim. Place a warm lid on the jar and screw the ring into place. Repeat with the remaining jars.
- Place the jars in a water bath canner with a rack, and put enough warm water in the pot to cover the jars (when the rack is lowered).
- Cover the water bath canner with it's lid and bring to a boil. Let the jars process (boil) for 30 minutes. Use the rack to lift the jars up and out of the water. The tops should make a popping noise as they seal shut. This is your sign that they have been preserved properly. You can also press your finger firmly onto the lid, if it doesn't move with the pressure of your finger, it has sealed. If it still has some give to it, it hasn't sealed properly and should be refrigerated and consumed within a couple of weeks.
- Store the sealed jars in a cool, dry place for up to a year.
