Food
Blueberry Jam
By Yankee Magazine|Aug 30 2010|
Yield
8 - 10 jars (8 ounces each)
Ingredients
4-1/2 cups crushed blueberries
7 cups granulated sugar
2 tablespoons lemon juice
2 pouches (3 ounces each) liquid pectin
Instructions
In a large saucepan over medium heat, combine crushed berries, sugar, and lemon juice, stirring well until bubbling. Cook for 5 minutes, continuing to stir.
Add the liquid pectin and allow the mixture to resume boiling. Continue to cook for an additional minute.
Pour into clean, sterilized canning jars and seal. Process in boiling water for 12 minutes.
Are you able to freeze this blueberry jam
Hi Carol – we don’t advise freezing blueberry jam. When made correctly, the jam will stay fresh and shelf-stable in the jars until you open them.