Homemade Blueberry Jam With Pectin

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This homemade blueberry jam with pectin is so easy to make with just four simple ingredients. It’s the perfect way to preserve fresh blueberries and enjoy them all year.

Blueberries are one of my favorite summer berries. When they come into season in the mid to late summer here, I always try to stock up on them for making treats like blueberry crisp, or peach blueberry crisp, one of my favorite summer treats.

This is the perfect time to put up lots of berries to enjoy throughout the year. Whether you are canning whole blueberries, making blueberry butter, or this easy blueberry jam, you will love having the taste of fresh blueberries when they are out of season.

Plus, it saves money when you preserve in-season fruit.

Ingredient Notes

Make sure to check the recipe card for a full list of ingredients and measurements.

• Blueberries: Start with fresh, ripe blueberries for the best flavor. Crush them one layer at a time so they release their juices and give just the right texture. Frozen blueberries also work well, just thaw them or heat them and cook them a little before mashing.
• Lemon Juice: Helps to brighten the flavor and activate the pectin to help your jam set.
• Powdered Pectin: Use a full pouch of powdered pectin so your jam sets properly.
• Sugar: White sugar sweetens the jam and works with the lemon juice and pectin to help your jam set. Don’t lower the amount of sugar, unless you switch to a low sugar pectin, or it could cause you to have runny jam.

How To Make Blueberry Jam

Step 1: Prepare The Berries

Rinse your blueberries in cool water and remove any stems and bad berries.

Step 2: Mash The Berries

Pour the blueberries into a large saucepan one layer at a time and mash them with a potato masher. When the berries are mashed to your liking, add the lemon juice and powdered pectin, and mix well.

Step 3: Cook The Jam

Bring the berries to a full rolling boil over high heat, stirring constantly. Add the sugar and mix well until it’s melted and combined with the fruit. Return the jam to a full rolling boil and cook for 1 minute, stirring constantly.

Step 4: Stir And Skim The Foam

Remove the jam from the heat, stir, and skim the foam for 5 minutes. This will help to keep the fruit from floating to the top.

Canning Blueberry Jam

Ladle into your mason jars, leaving a 1/4 inch of headspace. Remove any air bubbles and then wipe the rims of the jar clean with a clean wet towel.

Place the lids and rings on, tightening them finger tight. Then place the jars into your water bath canner and process for 10 minutes, adjusting the time to your altitude.

When the canning time is done, turn off the heat and let the canner cool for 5 minutes, then remove the jars using a jar lifter and set them on a towel. Let them sit undisturbed for 24 hours for the seals to set.

Then take the rings off and check the lids. Any jars that didn’t seal will need to be reprocessed with a new lid or stored in the refrigerator.

More Summer Canning Recipes:

• Easy Peach Jam
• Cucumber Jelly
• Roasted Peach Butter

FAQ

Homemade Blueberry Jam With Pectin

This easy homemade blueberry jam with pectin is perfect for canning. Sweet, fruity, and made with just four ingredients, it’s a simple way to preserve fresh blueberries to enjoy year-round.

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Rate

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Canning Time (optional) 10 minutes minutes

Total Time 35 minutes minutes

Serving Size 96 servings (makes 6 half-pint jars)

Ingredients

• 7 cups blueberries
• 2 tablespoons lemon juice
• 1 box powdered Pectin
• 5 cups sugar

Instructions

• Pour the blueberries into a large saucepan one layer at a time and mash them with a potato masher. When the berries are mashed to your liking, add the lemon juice and powdered pectin, and mix well.
• Bring the berries to a full rolling boil over high heat, stirring constantly. Add the sugar and mix well until it’s melted and combined with the fruit.
• Return the jam to a full rolling boil and cook for 1 minute, stirring constantly.
• Remove from heat. Stir and skim foam for 5 minutes to prevent fruit from floating to the surface.
• Ladle into your prepared mason jars, leaving a 1/4 inch of headspace. Remove any air bubbles and wipe the jar rims clean. Then add the lids and rings, tightening them finger tight. Process in a water bath canner for 10 minutes, adjusting the time to your altitude.

Notes

Processing Times

• 0 to 1,000 feet: 5 minutes
• 1,001 feet to 6,000 feet: 10 minutes
• Over 6,000 feet: 15 minutes

Nutrition

Serving: 1serving | Calories: 46kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 0.2mg | Potassium: 9mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.04mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.