Blueberry Jam

Blueberry Jam
Blueberry Jam

Makes about 6 half-pints



  • 6 1/2 c (about 5 pints) fresh blueberries
  • 1 package granulated fruit pectin for low-sugar recipes
  • 4 1/2 c sugar, divided
  • 1 Tbs lemon zest (optional)


  1. Combine blueberries (and optional lemon zest) with 1/2 c water in a large saucepan and set aside
  2. In a small bowl, combine the pectin with 1/4c sugar
  3. Stir the pectin mixture into the blueberries.  Put on high heat and stir the mixture constantly until it comes to rolling boil
  4. Add the remaining 4 1/4 c sugar and return to a rolling boil for exactly 1 minute, still stirring
  5. Remove from heat and skim off any foam
  6. Set aside and let cool enough to handle, about 30 minutes
  7. Transfer to 1c freezer containers, filling each to 1/2-inch from the top
  8. Continue to cool at room temperature until jam has set.  Cover and freeze

Thaw to serve — keeps for about 1 month in the refridgerator


as adapted from