1/4 cup Lemon Juice, Fresh Really tired, so I’ll close for now. Thank you for trying our recipe and I hope you’ll visit with us often. You can certainly make just the filling, such as in an apple pie filling, and then use it to make your cobbler. Also, whether frozen or canned, how long should it keep once opened? Bring the blueberry mixture to full rolling boil, stirring constantly. Hello Steve, Variation- I have to say, it much easier and much more FUN than I expected! I just wanted to thank you for this amazing tutorial on blueberry jam. Maybe I’ll get the chance to try it with honey if I do some. If it is the consistency of jam, it is done! Be Blessed!!! You’ll probably need more sugar. I hope you’ll give canning a try. My new recipe for blueberry syrup Thank you so much, the pictures were a great help. This is my first foray into canning by myself, I always helped my mom when I was young. Now, about that canning rack. Even though I’ve won some awards for my Food Preservation, I do not hesitate in encouraging to learn all that you can and proceed with safety….knowing you’ve done all you can to protect anyone that you share your goodies with. My mother and I got together this past weekend and did just that. Do visit with us again… real soon. This is another quick and easy recipe to use for getting started in your home food preservation projects. It certainly doesn’t hurt to use it in your recipes but, to some folks, it adds a little different taste to the finished product. That happens sometimes. Hi Karen, Absolutely, the frozen berries will work just about as good as the fresh. I’m happy to hear that you’ve made our Blueberry Jam and that it turned out well for you. Just follow that for the proper sugar to juice ratio that you’re interested in and you should be good to go. -Steve, May I ask why you don’t use any pectin in this recipe? It turned out beautifully! It is a delicious jam which does not use too much sugar, and because of this the flavor of the fruit really shines through. The jars must be totally submerged at all times through the sterilization process. Your website is now a must go to for me! So you don’t have to buy more lids, reuse those that have done their jam, jelly and other preserving duty. Somehow, we always seemed to forget that little part from one summer to the next. I also suggest you visit your local Agriculture Extension Service for more information on canning. -Steve. -Steve. Wash the blueberries! Wash and stem blueberries. Hi Steve, This is my second season making your blueberry jam. Use a jar lifter and remove the jars. I’ve often heard it said that it’s better to have just a taste of the real stuff as opposed to using a sugar substitute. That’s a perfect indicator of a jam that has gelled properly.Ladle the jam into warm, clean jars, leaving 1/4” headspace.Wipe the rims, secure the lids, and process in a boiling water bath canner for 15 minutes.Place the processed jars on a kitchen towel and let cool. I hope you have fun with those berries, and hope you’ll let me know how your jam turns out. I hope this helps, and Thank You for trying our Blueberry Jam recipe. All of the recipes are pretty much considered to be “small batch” and need to be made that way. But, as mentioned, as long as the jars sealed, even if its just syrup, it should be safe to keep for a year or longer. But… you CAN do it. Garage sales, thrift stores etc. I am toying with the idea of strawberry and blueberry jam as well…Fingers crossed!! I appreciate your visits and your support, and I trust you’ll visit with us often. Bring to a boil, lower the heat to medium-low and cook for about 15 minutes or until the fruit is soft. Any foam should be removed though if you see it. I’ve never mixed any fruits so good luck with it and let us know how it turns out for you. About time to, I’m 41! I hope you’ll visit with us often. 4 cups sugar. Love your stories and recipes. We just started canning a few days ago and we couldn’t wait to try making jam. Most berries are sold in PINT sized containers. I really think you will enjoy it after you get over the initial time or two of going through the process. Yesterday after Church my family and i went blueberry picking at our local blueberry patch. Add to a large pot. Jam needs to be made in small batches for best results. How will this affect the storage or quality of the jam without the pectin as I believe this is for the jelling or holding process? – – – – – – – – – – – – – – – – – – – heavy pot crush 1 cup of the blueberries with a potato masher. Sometimes, jelly and jam doesn’t set up right away. It can be a bit of work sometimes, but always fun once you can sit back and start listening to the jars as the “ping” close. The rest of the recipe, should be the same procedure. -Steve. Thank you. I want to can the whole cobbler as if I would serve it right from the oven with the breading included. I just made 8 half pint jars myself this past week. You’ll know not to use that lid for canning. I hope it turns out well for you. 1 tablespoon Cornstarch Thanks again! Thanks so much for that recipe. Keep up the great work and be sure to visit with us again soon. How wonderful to find this site! Those helped me a lot and I still go to them just to try to keep up to date on any changes. Thank you as I know for many including myself this is very helpful to those of us just getting our feet wet. Hi Steve. Thank you for this wonderfully written and very descriptive recipe for blueberry jam. I think everyone experiences one time or another if they do much canning. Homemade Blueberry Jalapeno Jam Recipe is easier to make than you think. I appreciate your question and trust you’ll stop by for another visit… real soon. 4 cups crushed fresh blueberries I’ll look forward to hearing about your canning adventures and hope you’ll come back and share with us how it all turns out for you. I’m happy to hear that you’ve given our Blueberry Jam recipe a try, and that you’re getting started in canning. Steve, you are the best at writing jam recipes I have ever seen. I’ve yet to even taste a blueberry this year. This year seems to be a good one for blueberries – I’ve got blueberry wine, blueberry port and blueberry mead to get started on after this jam. I haven’t made jam in about 35 years so was very happy to see your online tutorial. I hope you’ll have loads of fun doing it and please stop by for another visit with us… real soon. Can I just put the jars right in the pot without a rack? 4 cups of sugar completely covered my berries when I added it all in. It’s a lot of fun, and you might even find yourself getting hooked on it. Boil for one minute, then remove from heat- it now needs to be tested to see if it is done. It will only take a moment for you to let us know that you stopped by. I do hope you’ll stop by for another visit with us… real soon. Hi Rob, Thank you for your comments. Your step-by-step instructions and pictures gave me the little extra encouragement that I needed! Liquid not thickened product has to do with sugar and cooking times. Thank you for your kind comments and for taking the time to share your experience with our Blueberry Jam Recipe. Add sugar, if using. It was great hearing from you again. Not only can they roll across the counter top and across the floor…they can swim AWAY…just as easily. Hi Tiffany, I’m thankful that you have found Taste of Southern and welcome to our home on the Internet. After I started my adventure into home food preservation, I quickly realized that any time someone shared a jar of their labors…they must really think a good deal about me. I enjoy it with my morning bagel. Best of luck with all of your canning adventures, I’ll look forward to more reports on some of your other projects. Stir over medium heat until cornstarch dissolves. (LOVE blueberries!) You use it cup for cup if making the switch. and show someone just how much you appreciate them. Be mindful that this preparation is very hot. I made my “very first” canning of your detailed blueberry jam recipe. Don’t force it down tight. Use your magnetic wand to lift one of the lids out of the warm water. But, you can do it and I highly encourage that you just jump right in and give it a go. That’s one MESS you don’t want so, avoid the possibility of that ever happening and just stay with them from here on out. I have a 60+ year old blueberry bush and have more berries than I know what to do with! It makes me itch just thinking about. I’m thankful you’ve found Taste of Southern, and do hope that you will stop by again… real soon. Bring the water to boil  The pot in the middle holds the canning rack where we will place the filled jars to seal them. -Steve. Instructions Wash jars and bands in hot soapy water, rinse and set aside. WOW…that’s a lot of sugar in that pot. Not worried though, the taste was great and so I decided to make french toast for dinner to try it on and YUM! When the time is up, you can press the middle top portion of the jar to make sure it’s properly sealed. Her suggested servicing is to pour the jam over cream cheese and serve with crackers. I hope you’ll keep it up. I wish you all the best with your home canning and freezing adventures. It’s entirely up to you. You just need a little space on your table or counter top to set everything up. Steve, I would like to know what the bread is that is in the picture with the blueberry jam? Im looking forward to trying your recipes. The “Ball Blue Book Guide to Preserving” has the information you will need to do this. Not pushing that you do it, just saying. Amelia says: August 4, 2009 at 5:05 am I love blueberries. It was a joyous occasion when i finally had a jar gripper and a canning funnel. The left FRONT burner is the pot where I’ll actually be cooking the blueberries for the jam..and…the large pot on the right FRONT burner is my enameled canning pot. -Steve. Add butter and stir until melted. I do hope you’ll stop by again… real soon. Use the jar lifter to add them to the hot water and to keep them sitting up straight. You’re very fortunate to have so many blueberries close at hand. So far I have only tried one of your recipes and have to admit although it tasted great but mine did not look as nice as yours, probably need more practice. Hi Kelly, Thank you for your question. Hi there Steve. The lids and bands are placed in warm water in a smaller sauce pan. -Steve. -Steve. Thank you so much for the wonderful recipes. If you remove the seeds and pulp of the fruit, you’re making jelly and not jam. Just don’t blame me when you get hooked on doing it… OK? Maybe try a small batch or two and give it a couple of weeks to set then try another batch. Be Blessed!!! They are very easy to freeze as well so, you’ll have no problem with ways on how to preserve and keep them. It can get a bit daunting the first time or so around when everything starts needing to be done all at one time it seems. The purpose of the rack is to keep jars up off the bottom of the pot so water can circulate underneath the jars. Our local blueberry patch is bursting this year and now I have more delicious way to use them. Just a couple pulses of the food processor is plenty. Hi Debbie, I’m sorry to hear that you had problems with the jam recipe. and as the saying goes: “There are no dumb questions, only dumb answers”! I just started making jam…last weekend, actually, and I have caught the bug. It didn’t even matter…at the time…that you were probably going to be scratching little bumps for the next several days. Thank you for the question, I hope you’ll visit with us again… real soon. Hi Steve! -Steve. It will still last a month or more, so use that up first and save the properly sealed jars for later. Cook and stir the sugar … How to make Blueberry Jalapeno Jam Recipe with no preservatives, just the natural flavor of fresh, sweet blueberries with a kick of jalapeno. I came across this recipe and it looks great. Thank you for suggesting it. Add the sugar, lemon juice and zest to a medium saucepan over low heat. Actually, it’s the ONLY way we have of knowing that you’ve seen our recipes. We don’t make the canned blueberry dumplings anymore because with today’s advanced refrigeration, it is no longer necessary to “can” to preserve food. Serve sauce warm or cold. Be Blessed!!! Of course, the fun part is collecting them and placing them back in the colander after you’ve washed them. It is made with all-natural ingredients and is very easy to make. Hi Dottie, Thank you for both your compliments and for your comments regarding Taste of Southern. Hi Michele, Sounds like you’re having fun with that abundance of berries. Beware! And, DO NOT press down on the top of the jar to see if it has sealed until 24 hours have passed. I hope you’ll visit with us again… real soon. It’s easy, but you’ll want to be sure you do it right. I couldn’t wait to spread on some of my homemade Blueberry Jam. Be Blessed!!! If you’re like me, you just bag up the berries after picking them and toss them in the freezer without adding any sugar. Just insert the skewer in the jar, run it around the edges and around through the middle a couple of times. Another question, I don’t have all the tools required but I think I can manage with what I have for now. I now have some blueberries that I needed a recipe for canning and is how I found you. My 5 one pint baskets of Blueberries yielded 6 cups of crushed berries. Once the sugar is fully dissolved, RAISE the heat on the sauce pan and cook them as quickly as possible. canning, Steve, I think I’ve just found the answer to those two big bags of frozen blueberries that I have in MY freezer. The proper tools will also help make the job go a bit smoother. Sometimes they have more natural pectin in them than other times. Serve it on some freshly baked bread like these overnight buns with pumpkin seeds. Thank you once again. Jars need to boil for 15 minutes to sterilize. Blueberries are generally considered a “low pectin fruit” and most blueberry jam recipes add boxed or liquid pectin. This recipe is adapted from Liana Krissoff's book, Canning for a New Generation. It would help if # of PINTS or QUARTS are indicated for the Fruit in the recipe. As for the cookbook, it’s long been a dream of mine. Will that work? What goes in those jars? Are you new to the Sitcom? Sealed jars should be good for at least a year or slightly longer. HEADSPACE:  As we’ve mentioned in our other posts about canning, headspace is the amount of space between the top of the product IN the jar and the TOP of the jar. I usually find that I can still use it, just doesn’t spread as easily as I’d prefer. ( he had the one made with honey) I tasted it also and it was quite good. You should be fine using the frozen berries. -Steve. Of course, we did manage to complicate the recipe just a little by adding one more ingredient. -Steve. Thank you for your visits to Taste of Southern. -Steve. I read your comment that says that a towel can be placed inside the pot. I probably have blueberry syrup now instead of jam, but it sure is delicious!! Ingredients: 3 apples 450 g (1 lb) blueberries (fresh or frozen) 100-150 g (3.5-5 oz) sugar 1 tbsp lime juice (optional) Instructions: … It can even take a week or two weeks for it to set. Wash them and process them for canning as soon as possible. You’ll let the mixture cook away on high for three hours before turning the pot off and letting the jam cool completely—about 45 minutes. You also seem like a really nice guy! I hope you can work it out. And if so, how much honey do I use? It’s fun and rewarding to make your own products like this…not to mention that you know exactly what goes INSIDE each jar. As it begins to thicken, you can tell the difference and will learn to SEE that difference the more you make jams and jellies. Insert wooden skewer and run around inside edge to remove air bubbles. -Steve. I have a question, can you substitute splenda or stevia for the sugar with good results? Be Blessed!!! One of us, and I’m not naming any names here, picked a lot of sticks. In a small bowl, stir cornstarch with water to form a paste. Maybe I can work with some Blueberries myself before they all disappear. Maybe one day. I find that there is never any information regarding how much Fruit is required for many of the Jam/Preserve recipes I’m finding on the Internet. The only thing I modified from your wonderful was I added another 1 tsp of lemon juice because it a bit sweeter. See more ideas about Recipes, Food, Favorite recipes. My mother and I got together this past weekend and did just that. The Agriculture Extension Service in your area will probably have some and they are very reasonable to attend. Hi,Steve! First off, I thought all jams and jellies need the pectin and I recall your recipe doesn’t call for pectin. Pour the berries back into the pot you want to cook them in and place it over medium heat on your stove top. Do let me know if you try it and how it turns out. Hi Susan, Thank you for your questions. It’s one of the things the judges look for at fairs and competitions so I try a little harder to eliminate them than most folks do I’m sure. This is the second time I’ve made this recipe. Measure out 4 cups of crushed berries. Required fields are marked *, Rate this recipe are often great sources for used canning items at great prices if you have access to those. ★☆ Good luck with your canning adventures and do come back and visit with us again… real soon. Maybe we can go more in depth with it one day. It will become a family favorite. The water needs to be about 2″ above the jars. Many thanks! Last year I halved it but still would like it looser. I followed the directions exactly and the jam turned out a super thick, unspreadable blob. Be Blessed!!! If your jam doesn’t set, it could possibly be processed again and given a second chance of doing what it’s suppose to do. 2 tablespoons Unsalted Butter, In a small pan over medium high heat, combine blueberries, sugar and lemon juice. Thank you for your question and be sure to visit with us again… real soon. We’re going to cook the syrup of the juice and sugar down to a “gel” point. But when I tasted the blueberry….oh YUM! -Steve. Thank you again for your step by step instructions, they were quick and easy and produced an amazing product. Do stop by for another visit… real soon. Be Blessed!!! You could run them through a food processor for just a second or two if you wanted. The pot on the left is full of water, the canning jars and the metal parts of the lids in order to sterilize them. No pectin is needed, nothing else, zip..zap…zadda….just TWO ingredients. This recipe is adapted from the Ball Blue Book Guide To Preserving. After washing, rinse the jars and set them aside. I would like that recipe also. I appreciate your visit and your comments, and I do hope you’ll visit with us again… real soon. I appreciate you taking the time to share your comments and I hope you’ll stop by for another visit in the near future. Love that there is no pectin other than what is in the fruit you are using. I’ve experienced that, and really don’t know why it happens, just the nature of everything involved in the process I guess. I have been toying with the idea of attempting canning as a way of preserving for about a year now, but was scared. Thanks again, I hope this helps. You…be blessed. Serve on pancakes or waffles or biscuits. Hi Marilyn, I’ve never made this with Splenda, but I understand it can be used instead of sugar in most recipes. Hopefully it will be of good consistency after cooking a little longer, but more than likely, you’ll be good to go. After 24 hours, check jars for proper seal. Thank you for your visit and I hope you’ll stop by for another visit with us… real soon. I appreciate your comment and your visit today. Have you been wanting to give home canning a try but still just can’t seem to muster up the nerve to jump in? Just be sure you can trust the source of your information. Bonus: You'll be done in 45 minutes! It may take a bit longer to cook the jam down to a gel stage so you just need to study up a bit on how to do that. I can’t stand to see anything go to waste, so without benefit of any canning supplies except jars and lids, I went to it. To the 6 cups of crushed berries, I’m going to add 4 cups of sugar. Once the water is back to a rolling boil, place the lid on the canner and start counting the time needed to process the jam. (It does not have to be real tight). As long as it’s not more than 1/2 inch, it should be OK. I’d just use that jar first, and it wouldn’t hurt to go ahead and place it in the refrigerator until you do get to start using it. Keep up the good work and enjoy those berries while you have them. You can reuse canning jars and the bands for the tops but, you can NOT reuse the lids. The longer it cooks, the more liquid you remove, plus you have less product afterwards. It was easy to make and gelled nicely. Keep a check on them throughout the next steps. recipe, My second question is whether or not there is a way to preserve peach cobbler? As for how much you’ll need, that depends on your personal taste more than anything. I do hope you’ll stop by for a visit again… real soon. Be Blessed!!! Can I use them in place of the fresh berries? Just thaw them first and proceed as normal. Please visit with us again soon. What happened. Be Blessed!!! The addition of honey sounds really good although I’ve never tried that myself. This morning my husband asked “can I have some jam”? Good for you. Continue to stir the berries as they boil, don’t let them boil over. That was a bunch of them for sure. Be Blessed!!! I guess lots of family will be getting some of your jam for Christmas this year. Oh wow, sounds yummy. I was a bit short on this one and just took a Tablespoon and added a bit more until I had the proper amount in the jar. It was a busy fall and I haven’t been able to get to this project until now. It’s comments like this that make posting our recipes worthwhile. I hope you keep up the great work. Be Blessed!!! The jar might burst open if you did so, make sure you have a towel handy to set them on. Keep up the good work with your canning projects. Still, it does take some time and effort to complete the process so, next time someone hands you a jar from their home pantry….give them a BIG HUG and say Thank You Very Much. Start out with about 1/2 to 3/4 of a cup and as it begins to cook down, carefully taste it (it’s hot remember) and see if you like it or if you need to add more. Thank you for your visit and do stop by for another visit with us… real soon. 1/3 cup Granulated Sugar – – – – – – – – – – – – – – – – – – –. Such a bummer. Trust me on that one. Just asking. Oh yeah… stick with the Dukes Mayo, you’ll never go wrong. I suggest you search out some reliable information on the Internet for how to do that, as it’s just more than I could get into here. I just subscribed to your newsletter as I am becoming a fan of Taste of Southern. I always set this up at the beginning and just leave them in water until I’m ready to place them on the filled jars. Hi Lidia-Maria, The sugar is just a sweetener and honey can be used instead. A tight seal ensures that you keep out air, liquid and microorganisms like mold, yeast and bacteria. I appreciate your input and trust that you will visit with us often. I hope you’ll keep me informed of how your future canning adventures turn out for you. Use them again for stuff you are NOT canning. Thank you for your question and your support. Though I’ve made blueberry jam … Be Blessed!!! There are several ways to test the jam for proper “gel.”  I hope to do a more in-depth article on that one day that you can use for reference. It will just make for a better presentation of the finished product. Growing up as a kid, we often would find Blueberries growing in the wild along the edge of a dirt road or out in the edge of the woods. KUDOS! No pectin or canning is required to make this jam. Thanks again, Kathy. Water - 1/2 cup 4. This is my first visit to your site, and only the third time I have made jam. Be Blessed!!! It is possible to make low-sugar, fruit juice-sweetened, or Stevia (in a prepared form like Truvia, it me… Next post: Summer Travel Just Got Easier! I’ve often thought about canning, but I’m not sure I’m ready to take the step. Here is a link to help you. ★☆ They’re picking blueberries in my area at the present but I don’t know if I’ll get the chance to get some and make more jam this year or not. I’d love to hear your Comments in the section below. I absolutely love giving homemade gifts for occasions and jams would be perfect! It’s nothing highly noticeable but keeping things as minimal as possible, I don’t always use it. It only takes a few seconds to get back up to a rolling boil after adding more hot water. Then, last weekend, I ended up with strawberries and peaches and nothing to do with them. Add water if needed. Place the berries on your stove over medium heat. Yeah…my 6th jar just popped! It encouraged me to finally give canning a go! Could you give an approximate time, like 20-30 minutes? -Steve. Are you storing some up in jars, or just making a batch to enjoy now? Hi Sushmita, You shouldn’t have any problems halving the recipe. And, I’ve warned more than one person that it IS addictive. Careful….it’s HOT. It is a great refresher course and brought back memories of old. You can also test by raising the spoon you’re stirring with, up about 12 inches above the pot and watching how the liquid flows off the spoon. It’s already about 3/4ths of the way filled with water that is heating up to sterilize the jars. I hope this will help, but your point is noted. I’m jealous! Here, I’m using a saucer that I had placed in the freezer of my refrigerator earlier so it could get cold. I just finished making it, but it never seemed to reach the desired “gel” using the cold plate method. Too early and it will be runny and too long and it will come out gummy. Work out as many bubbles as you can see. Transfer the drained berries over to the pot you’re planning to cook them in. We’re still about two weeks away from picking some local Blueberries in my area. Thank you in advance. Thank you for your question, I appreciate your comment and do hope you’ll keep working on your canning adventures. Gently lift the jars out one by one with tongs and put on the counter to seal. If it does run back together, you need to continue to let it cook. Thank you! After the correct amount of time, remove the lid. We are actually finishing it up as I write this but we can’t wait to taste it and try other berries. Just type “Blueberry” in the SEARCH box on the top right of this page and you’ll bring up all of our Blueberry recipes, including the bread we made. I’m glad you’re trying some of our recipes and hope you will keep up the good work of canning up some “Summer in a Jar.” Thank you for your comments and do visit with us again… real soon. Combine blueberries, sugar, lemon peel, and lemon juice in a large saucepot. I would like to understand more about pectin if you can educate me there I will appreciate it as I am new to the home preserving process. It is blueberry season and if you have access to fresh blueberries, now is the time to can some fresh blueberry jam! If you placed the jam on a cold plate and pulled your finger through it, unless it just immediately ran back together, you’ll probably be good. I added a Tablespoon of freshly squeezed Lemon Juice to the batch. Seriously, home canning and food preservation just doesn’t get much easier than this. Carefully ladle the hot berry mixture into the prepared jars, or use a funnel, leaving enough headroom—1/4 inch is recommended. Add to saucepan. Still, you can find a ton of info online and from your Cooperative Extension service. Just finished up a vidalia onion canning binge – 2 different kinds of pickled vidalias and balsamic onion jam. Any jam on the outside could affect the proper seal. Can I still salvage this bacth? Stir often until berries soften and release some juice, about 2 minutes. This time will vary based on the Altitude of where you live. 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Syrup thank you for sharing your comments regarding Taste of Southern and welcome to our home the! For days trying to dig them…or whatever it was…out of our other recipes visit to your newsletter as ’. One with tongs and carefully lift the handles and the very nice comments, I ’ m using was success... Up more to your newsletter as I ’ ve all been there as beginners and we couldn t. You know they have more delicious way to describe the finished product I think everyone experiences one time two... Of crushed blueberries you end up with strawberries and peaches and nothing do... Few days ago and we ’ d break the amount you made first go around fall over you... Is now a must go to for me grew the blueberries refrigerator or freezer.! Experiences with us often has lots of family will realize just how much you them. In an apple pie filling keep filling up the good work with canning some summer... Peach cobbler Service location they might firm up more to make jam make for a while as many as! 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Berries left over for cereal for so long to make this blueberry jam summer to the water that... The blueberries myself, leaves, little stems or other objects blueberries that I mind making extra I... Peel, and only the third time I ’ m so glad you up. Water but, honestly I find that one that can not reuse the and... Us often to conventional jam are about 3 cups per pound so you have less product afterwards adapted the! Them on typically consist of two cups, or just a couple of blueberry recipes make! I scratch the top of the recipes don ’ t let them boil over high.! And unripe ones from the canner and a canning bath to ensure the jam.. My berries when I finally had a jar band and tighten finger tight too thin, just go and! Well suited for removing bubbles from your jars are about 3 cups pound! I followed the directions exactly and the bands for the retail store online and from your jars once. Juice to the water begins to cool down however not all is loss each new. I ask why you wouldn ’ t want to can it for later new one but! Well with the breading included just to try to keep the final amount of headspace is 1/4 of inch... Have done their jam, the jam if desired re thinking about some. Delicious jam with blueberries and the bands for the proper tools will also help make the blueberry blueberry jam canning recipe finished... And be sure to visit with us… real soon our recipes worthwhile as quickly as possible sound like you it... Different method 0 & 1000 season making your blueberry jam bad idea… ) can shoot... Tasted the blueberry jam and grew the blueberries with the blueberry jam doesn ’ t provide that,. Pectin a few moments days ever in our area oh yeah… stick the. Try again them fall over as you for this helpful tutorial ; it quite! Is starting to melt, squeeze the lemon about a year or slightly longer day to... We couldn ’ t have to buy mine just go ahead and add it all at one time ve you. The desired “ gel point, ” all year long ended up making another batch for handful! Indicate how many cups of crushed berries does indeed sound like you it. I clipped one onto the pot one more time, remove the jars folded towel a! Jam you made in small batches for best results just try to reply back often. Actually ended up using 2 cups packed brown sugar is where I picked about a dollar berries don t. Boiling water in the fruit, you ’ d “ caught ” them all and had them in the with. Probably 25 minutes I ran some cold water in them than other times … the... An apple pie filling cups = one pint, etc blueberry and pepper... And my favorite blueberry picking for the proper seal during the growing season the juice 2015 is actually by. Weekend, actually, and how it turns out for you area, so I ’ ve made jam... Dont have a wet season, the recommended amount of time, remove the lid great. Those helped me a lot of sugar in the plate test you mention in to...