Blueberry Jam Recipe

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This past Tuesday we kicked off our summer food preservation series with a blueberry jam canning class. We made two varieties, blueberry lime and blueberry spice. Henderson County has some amazing blueberry growers that are ready to host you at their u-pick farms this month! Head to your closest blueberry farm, pick yourself a bucket and make a few batches of jam to share with your loved ones. Sounds like a perfect July day.

Thank you to Pressley Farms for these blueberries!

Thank you to Pressley Farms for these blueberries!

Blueberry-Spice Jam with powdered pectin

  • 2-1/2 pints ripe blueberries
  • 1 tbsp lemon juice
  • 1/2 tsp ground nutmeg or cinnamon
  • 5-1/2 cups sugar
  • 3/4 cup water
  • 1 box (1-3/4 oz) powdered pectin

Yield: About 5 half-pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir in the pectin and bring mixture to a full, rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace. For more information on how to sterilize jars see “Sterilization of Empty Jars”.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Blueberry-Spice Jam in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Hot Half-pints or pints 5 min 10 15

This document was adapted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA, revised 2015.

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