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Sweet & Tangy Blueberry Lemon Jam Recipe

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4 from 3 reviews

This homemade Blueberry & Lemon Jam tastes like summer in a jar, bursting with fresh blueberry flavor and brightened with zesty lemon. Perfect for spreading on toast, drizzling over pancakes, or topping ice cream, this jam is a delightful balance of sweet and tart. Preserved through classic water bath canning, it ensures long shelf life and vibrant taste.

Ingredients

Fruit and Citrus

  • 4 1/2 cups blueberries
  • 2 tsp grated lemon peel (zest)
  • 1/3 cup bottled lemon juice

Sweetening Agent

  • 6 1/2 cups sugar

Thickener

  • 1 – 1.75 oz box of powdered pectin

Instructions

  1. Prepare Water Bath Canner and Jars: Fill a water bath canner with enough water to cover jars by more than 1 inch and bring it to a simmer. Place the canning rack at the bottom. Submerge clean jars in hot water in the sink to warm and prevent breakage due to temperature shock.
  2. Wash and Prepare Fruit: Rinse blueberries thoroughly under cool water. Scrub the lemon well to remove any dirt or wax. Grate the lemon peel carefully over wax paper and set aside.
  3. Crush Blueberries: Using a flat-bottomed cup or potato masher, crush the blueberries lightly in small batches in a pie plate. Transfer crushed berries into a stock pot.
  4. Add Lemon and Bring to Boil: Combine 2 teaspoons of lemon zest with 1/3 cup bottled lemon juice and add to the pot with blueberries. Heat the mixture over medium-high heat until it comes to a boil.
  5. Add Sugar and Boil: Stir in the 6 1/2 cups sugar, stirring thoroughly to dissolve. Return to a rolling boil that cannot be stirred down.
  6. Incorporate Pectin: Stir in the powdered pectin into the boiling mixture and maintain the rolling boil for 1 full minute, stirring constantly to prevent scorching.
  7. Remove Foam and Prepare Jars: Take the pot off the heat and skim off any foam forming on the surface. Remove one jar from the hot water and place a funnel in its mouth.
  8. Fill Jars with Jam: Carefully ladle the hot jam into the prepared jar, leaving 1/4 inch headspace. Remove trapped air bubbles and wipe the jar rim clean with a damp cloth.
  9. Seal Jars: Place the lid on the jar and screw on the band fingertip tight. Repeat for all jars.
  10. Process Jars in Water Bath: Place jars on the canning rack and lower into the simmering water. Increase heat to medium-high, cover, and bring water to a rolling boil. Process jars for 10 minutes.
  11. Cool and Seal Check: Turn off heat, remove lid, and let jars remain in water for 5 minutes. Remove jars carefully with a jar lifter and place on a towel-lined surface to cool for 12 hours.
  12. Final Storage: After cooling, remove metal bands and check that lids have sealed properly (lids should be concave and not pop when pressed). Label and date jars. Refrigerate any jars that did not seal and use within a few weeks.

Notes

  • Use bottled lemon juice as recommended by the USDA to ensure proper acidity and safe preservation during canning.
  • Ensure that jars and lids are sterilized properly to prevent contamination.
  • Always use a canning funnel and jar lifter for safe filling and handling.
  • For best flavor, allow jam to set for at least 24 hours before opening.
  • If you prefer a chunkier jam, crush fewer blueberries before cooking.

Find it online: http://bitezly.com/sweet-and-tangy-blueberry-lemon-jam-recipe/