Blueberry Jam is incredibly delicious bursting with intense flavor and so easy to make. It’s fantastic on everything. Slather it thick on toast/muffin (like my Buttermilk Corn Muffins) and croissants, use it to fill donuts/cakes, top your vanilla ice cream or just eat it straight from a spoon.
It’s blueberry season! Yay! The farmers market is blooming with a pint and half-pint containers of blueberries. Blueberries are my favorite berries. At the height of the season, these berries are both sweet and tart. They are naturally rich in pectin, so no need to add any to make the jam.
Blueberries are one of the few fruit species native to North America. They are easily preserved by freezing, canning and drying. Most blueberries that we eat today are the high bush variety that was domesticated in the early 20th century. Read more about the history of blueberries here.
I grow my own blueberries and have a hard time collecting enough to make jam as we keep popping them into our mouth whenever we pass the bush. Did you know that you have to have at least two blueberry bushes, planted side by side? It helps the plant cross pollinate and makes the berries bigger and succulent.
And blueberry jam makes an excellent handmade gift. Just wait till you hear the oohs and aahs you will get when they receive these purple delights.
- Don’t reduce the amount of sugar. Ideally, the rule for jam making is 1LB fruit = 1 LB Sugar. Sugar is necessary for binding the jam.
- Blueberries are naturally acidic and have a lot of pectin, so add only a little lemon juice.
- Don’t skip the marinating time either. Minimum 2 hours or overnight in the refrigerator is even better, giving the fruit, the time to release its beautiful juice and develop flavor.
Canning Instructions – click here