How To Make Fresh Blueberry Jam or Jelly
making blueberry preserves using the waterbath or boiling water method
Ingredients
|
For every 2 half pint (8 oz) jars of blueberry jam
|
Traditional Jam |
Reduced Sugar Jam |
Prepared Fruit |
1 1/3 Cups |
1 1/3 Cups |
Bottled lemon juice |
3 tsp |
3 tsp |
Ball RealFruit Classic Pectin |
1 1/2 tsp |
1 1/2 tsp |
Granulated Sugar |
1 2/3 cup |
1 cup |
*Do no exceed 10 jars per batch - set may not occur in larger batch sizes. |
Prepare
- For every three pints of blueberries discard the stems and crush berries. This makes roughly 4 cups of crushed berries (or one pint / two half pint jars)
- Crush blueberries one layer at a time using a potato masher
- Wash jars and bands in hot, soapy water. Rinse with warm water. Drain well before filling.
- Pour boiling water over flat lids in saucepan turn off the heat. Let stand in hot water until ready to use.
Make
- Prepare the water-bath canner, jars and lids according to manufacturer instructions, if preserving.
- Prepare and measure the ingredients for recipe.
- Combine prepared fruit and lemon juice in an 8 quart saucepan. Gradually stir in Ball RealFruit Instant pectin.
- Bring mixture to a full roaring boil that cannot be stirred down, over high heat, stirring stirring constantly.
- Add entire measurement of sugar, stirring to dissolve. Return mixture to a full roaring boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Preserve
- Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
- Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
- Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer's instructions.