Homemade Blueberry Jam
This homemade blueberry jam is a delightful spread with a sweet, fruity flavor. The vibrant purple color and jammy texture make it perfect for topping toast, scones, or pancakes.
Instructions
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1
In a Dutch oven, gently crush the blueberries and add the water. Bring to a boil over medium-high heat, then reduce heat and simmer for 45 minutes, stirring occasionally.
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2
Line a strainer with cheesecloth and place over a bowl. Pour the berry mixture into the strainer and let stand for 30 minutes, or until you have 6 cups of liquid.
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3
Return the blueberry juice to the Dutch oven and gradually stir in the sugar until dissolved. Bring to a rolling boil over high heat, stirring constantly. Stir in the pectin and continue to boil for 1 minute.
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4
Remove from heat, skim off any foam, and ladle the hot jam into 6 sterilized pint jars, leaving 1/4-inch headspace. Wipe the rims, center the lids, and screw on the bands until fingertip tight.
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5
Place the jars in a canner with simmering water, ensuring they are fully submerged. Bring to a boil and process for 5 minutes. Carefully remove the jars and allow them to cool completely.
Nutrition Information
Per serving (based on 6 servings)
Nutrition information is automatically calculated and should be considered an estimate.
