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Learn how to make homemade blueberry syrup and preserve it with this easy canning recipe. Perfect for pancakes, waffles, cheesecake, ice cream, drinks, and gift giving. Simple step-by-step instructions for beginners.

Blueberry Jam for Canning

Easy homemade blueberry jam recipe for water bath canning. Sweet, fruity, and perfect for toast, biscuits, yogurt, and gifting.

Course Dessert
Cuisine American
Keyword blueberry, jam
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 pints

Ingredients

  • 4 1/2 cups prepared crushed blueberries about 4 pints fresh blueberries
  • 2 tablespoons bottled or fresh lemon juice
  • 7 cups granulated sugar
  • 1/2 teaspoon butter optional, helps reduce foam
  • 2 pouches liquid fruit pectin
  • 1 tablespoon fresh grated lemon rind optional

Instructions

  1. Wash jars, lids, and rings.
  2. Keep jars hot until ready to fill.
  3. Prepare boiling water canner and begin heating water.
  4. Wash blueberries and remove stems.
  5. Mash berries in batches with a potato masher.
  6. Measure 4 1/2 cups crushed blueberries into a large saucepan.
  7. Add lemon juice, sugar, and butter if using.
  8. Bring mixture to a full rolling boil over high heat, stirring constantly.
  9. Stir in liquid pectin.
  10. Return to a full rolling boil and boil hard for 1 minute, stirring constantly.
  11. Remove from heat. Skim foam if needed.
  12. Stir in lemon rind if using.
  13. Ladle hot jam into hot jars.
  14. Leave 1/8 inch headspace.
  15. Wipe rims clean.
  16. Apply lids and rings finger tight.
  17. Process in boiling water bath for 10 minutes.
  18. Remove jars and cool undisturbed for 12 hours.
  19. Check seals before storing.

Recipe Notes

Store sealed jars in a cool, dark place for up to 1 year.
Refrigerate after opening.
Unsealed jars should be refrigerated and used first.
Frozen blueberries may be used if thawed first.