Blueberry Jam (Peak July Canning Recipe)

Instructions:

1. Prepare a boiling water bath canner and keep 7 half-pint jars hot until ready to fill.
2. Wash and sort the blueberries, removing any stems or damaged berries.
3. Lightly crush the blueberries in a large stainless steel pot.
4. Stir in the bottled lemon juice and bring the mixture to a boil over medium-high heat.
5. Add the sugar all at once, stirring until completely dissolved.
6. Return the mixture to a full rolling boil that cannot be stirred down. Boil hard, stirring frequently, until the jam reaches the gel stage, about 10–15 minutes.
7. Remove the pot from the heat and skim off any foam, if desired.
8. Ladle the hot jam into the prepared hot jars, leaving 1/4-inch headspace.
9. Remove any air bubbles, adjust the headspace if needed, and wipe the jar rims clean.
10. Apply the lids and bands until fingertip tight.
11. Process the jars in a boiling water bath:
    • Half-pint jars: 10 minutes
    • Pint jars: 15 minutes
    • Adjust the processing time for your altitude if necessary.
12. Carefully remove the jars and let them cool undisturbed for 12–24 hours. Check that each lid has sealed before storing.

Variations

• Add the finely grated zest of one lemon for a bright citrus flavor.
• Stir in a teaspoon of vanilla extract after removing the jam from the heat for a subtle sweetness.
• Add a pinch of ground cinnamon for a warm, comforting twist.
• Mix in a handful of crushed blackberries for a mixed berry jam.
• Replace a small portion of the blueberries with raspberries for extra tartness and color.

Tips

• Use fully ripe, fresh blueberries for the sweetest flavor and best color.
• Stir frequently during the rolling boil to prevent the jam from scorching.
• Test for the gel stage using a chilled plate or a candy thermometer if desired.
• Always use bottled lemon juice to ensure consistent acidity for safe home canning.
• Enjoy this blueberry jam on toast, biscuits, pancakes, waffles, cheesecake, oatmeal, yogurt, thumbprint cookies, or paired with cream cheese on a bagel for a delicious taste of summer any time of year.