There’s nothing like homemade… especially homemade jam!
Even if you’ve never made it before, making your own blueberry jam is easy. If you’ve got an hour, you can make a batch of homemade jam to have on hand for gifts… unless you want to keep it all for yourself!
My blueberry jam is a very basic recipe, but everyone who tastes it agrees that it is the best blueberry jam they’ve ever had! I am convinced that it’s because of the simple, yet really special Secret Ingredient that I add to give it a burst of flavor.
Read on to find out how to make your own jam. I think you’ll agree that it’s the best!
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What Supplies Do I Need?
Some people think you need a lot of specialized equipment to make and process jams and jellies, but that’s not true!
While you can use an electric canner to process your jam, it isn’t necessary though it can make your job easier. I’ve never used a canner. Instead, I use equipment that I already have in my kitchen. Chances are that you have most of what you need, too!
- Clean half-pint jars with rings and lids. These are what you’ll use to store your jam. Half-pints are traditionally used for jams and jellies, but some people do prefer pints. If you are reusing old jars, you’ll need to buy a new set of lids. The flat, disc-shaped lids can only be used once safely, but the rings that secure the lid to the jar can be reused, as long as they are sanitized. Be sure to check your jars to determine if you need regular sized lids or wide-mouthed lids.
- A canning pot or extra large, tall-sided pot. This is used to process the jars of jam. Processing seals the jars so they can be stored without refrigeration safely.
- A jar lifter or sturdy tongs. These are used to remove the jars from hot water bath after processing.
What Are the Ingredients?
The basic ingredients for any jam are fruit, sugar, and pectin. Pectin is a starch that occurs naturally in fruits. When isolated and heated, it provides the viscosity and structure that is needed in jellies and jams.
I want to point out that pectin is not gelatin. It does thicken like gelatin, but that is where the similarity ends. Unlike gelatin, pectin is a natural product that is suitable for a vegan diet. It’s also gluten-free.
I prefer using the Sure-Jell brand of pectin for my jams and jellies. I have never had a batch of jam that didn’t gel, so I know that Sure-Jell is reliable. Every box comes with detailed directions on how to make jellies and jams, complete with a chart that lists the precise amounts of fruit and sugar needed.
My how-to steps are an easier rewording of Sure-Jell’s printed instructions for cooked blueberry jam, plus I also add a special Secret Ingredient! Check out the Sure-Jell website for more information and jam recipes.
Here’s what I used to make my own homemade blueberry jam:
- 3 pints fresh blueberries (6 cups) to create 4 cups of mashed blueberries
- 1 package Sure-Jell fruit pectin
- 1/2 teaspoon butter (optional)
- 4 cups sugar
And the Secret Ingredient is…
- 1 tablespoon cinnamon
It may not seem like much, but trust me, that cinnamon makes all the difference! Shhhhhhhhh… it’s our secret!
How Do I Make Blueberry Jam?
- Sterilize the jars. Do. Not. Skip. This. Step! Having sterilized jars, lids, and rings is crucial to food safety. You can sterilize your equipment by boiling them for ten minutes before using, or you can put them in the dishwasher without soap and run them through a sterilization cycle.
- Prepare the fruit. Preparing blueberries is a little easier than preparing other types of fruit since no cutting is necessary. To begin, pick through the berries to remove any shriveled berries, stems, or leaves. Rinse the berries under cold water, then work in batches to mash the berries to your liking. You will need 4 cups of mashed blueberries.
- Boil the fruit and Sure-Jell. Pour the 4 cups of mashed blueberries into a large saucepan. Stir in the Sure-Jell pectin. If you’d like to reduce the amount of foaming that you’ll get, you can add 1/2 teaspoon butter. Bring the mixture to a full rolling boil over high heat. (A full rolling boil will continue to boil as you are stirring it.) Be sure to stir constantly to prevent burning.
- Add the sugar and cinnamon. Stir in the 4 cups of sugar and 1 tablespoon of cinnamon. It helps to have this premeasured and handy so you can just dump it in without stopping stirring. Keep stirring as you bring the mixture to a full rolling boil again. When it hits the rolling boil stage, boil for exactly one minute, then remove it from the heat. Skim off foam with a metal spoon.
- Ladle into jars. Use a ladle to fill sterilized jars up to the neck of the jar. Use a damp paper towel to wipe any drips, especially on the threads of the jar. Cover the jars with lids and rings, screwing them on tightly.
- Process the jars. Place jars in canner or a large pot of water, submerging the jar tops by at least an inch. Cover and bring the water to a boil. Once boiling, process jars for ten minutes.
- Let the jars rest. After boiling for ten minutes, remove jars and place upright on a towel-covered flat surface. Let them cool completely. During this time, you might hear little pings coming from your jars. Pings are good! That means that the jars have processed correctly and they are sealed. You can test them after they’ve cooled by pressing down on the lid. If it’s solid, it’s sealed. If it pops back up under your finger, it has not been sealed and should be refrigerated. Sealed jars should be allowed to rest where they are for 24 hours. After that time, they can be stored in a cool, dark place for up to a year.
What Are Some Different Ways to Use Blueberry Jam?
- Add blueberry jam to your next charcuterie board for a sweet condiment that taste great with smoked cheeses or ham.
- Substitute your homemade jam for syrup the next time you have pancakes, waffles, or French toast.
- Try adding a dab of jam on salmon for a bit of sweetness.
- Use your yummy jam to top your vanilla ice cream.
- For a super-quick, sweet cracker spread, layer 8 oz cream cheese in a pie plate, then spread blueberry jam over it.
How Long Will My Jam Last?
Your processed and unopened homemade jam will last for up to a year in a cool, dark place, like a basement. Before storing, make sure you write the date on the lid. That will make it easy to tell when the jam is getting close to its freshness limit. If you discover a jar that has a broken seal (pressing down on the lid will cause it to pop up), it is best to dispose of it.
Once opened, your jam should be refrigerated. It will stay fresh and tasty for one month, and can go even longer if you are careful to avoid cross contamination. To prevent this, don’t double dip in the jar after spreading jam on your toast. Be careful to screw the lid on tightly before refrigerating with each use.
If you don’t process your jam when you make it, the jars remain unsealed. This means that they are prone to bacteria. Refrigerate and unprocessed jars and use them within a month.
In The Mood for Breakfast? Try These Recipes!
- Simple elegance is easy with Ten Minute Baked Ham and Egg Cups
- Enjoy a slice of love when you taste Chocolate Chip Banana Bread
- Carnivores will devour the keto-friendly Ultimate Meat Lovers’ Frittata
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