Weekend Blueberry Jam

by Lizzy W   |   June 1, 2014   |   2 Comments

I’ve always wanted to make my own blueberry jam but the whole canning process seemed a little too intimidating to me. Something came over me this weekend, some cooking bug, and I am attempting all the recipes I have been dying to make, including my own jam. I LOVE blueberries, and that is an understatement so I chose to make a blueberry jam, and ohhhhh its so yummy.

(yields 3 jars)

Ingredients:

• 2 cups fresh blueberries
• 2 cups sugar
• 1/4 cup fresh lemon juice

Directions:

• Place a plate in the freezer to use to test the readiness of the jam once its done.
• Begin by sterilizing jam jars. (Boil them in a pot of water, with at least one inch of water covering them) for ten minutes. Then leave the jars in the water, turn the burner off and begin making the jam.
• Place 2 cups of blueberries, 2 cups of sugar, and 1/4 cup fresh lemon juice together in a sauce pan and let the juices macerate for about 20 minutes. Then, bring the mixture to a low simmer for about 40 minutes, stirring occasionally. If the mixture foams up a bit that is totally normal, just keep it simmering.
• After 40 minutes, test the jam on the plate that has been in the freezer. Spoon out a tsp. of the jam onto the plate and let it sit a minute. If you pick up the plate and tilt it and the name doesn’t run, its done. Go ahead and Bring the water the jars were sitting in back to a boil and pull out the jars. Spoon jam into each jar and wipe the top edges with a damp towel. Then place the lids and caps on the jars and immerse back into the boiling water for 15 minutes, with at least an inch of water covering the tops.
• Once the jam is done, set the jars on the counter and wait about 3 minutes to hear a pop, this will mean the jars have properly sealed. Enjoy your jam now, and store the rest in your pantry!!!!