How to Make Perfect Blueberry Jam (Beginner's Guide)

pectin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is a plant-based gelling agent.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor and is a natural sweetener.

Thaw frozen blueberries overnight in the fridge.

Add thawed blueberries and their juice to a deep heavy-bottom pot.

Turn heat to medium or medium-high to warm the blueberries.

Once steam starts to rise and juice is released, add 1/2 cup of water and 1/4 cup of lemon juice (store-bought, not freshly squeezed).

Mix well and use a potato masher to press the berries, leaving some texture.

Continue cooking until more juice is released from the berries.

Add 8 tablespoons of powdered pectin and stir to remove lumps.

Add 4 1/2 cups of sugar and stir continuously to dissolve, preventing scorching.

Bring the mixture to a continuous rolling boil and set a timer for 3 minutes, stirring constantly.

After 3 minutes, turn off the heat and remove the pot from the burner.

Prepare jars by warming them in a water bath canner.

Fill each jar with hot jam to about 1/4 inch headspace.

Wipe the rim of the jar with a vinegar-cleaned paper towel.

Place a clean lid and ring on the jar, tightening to finger tight.

Load jars into the canner and crank the heat to high, covering with a lid.

Once boiling, process for 10 minutes (at 1,000 feet altitude or less).

After 10 minutes, turn off the heat and let the jars sit for 5-10 minutes before removing them from the canner.

Let jars sit undisturbed for 12 to 24 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary