Make delicious blueberry jam from scratch using fresh blueberries, sugar, lemon juice, and pectin. This easy recipe yields 9 cups of jam and includes simple canning instructions for preservation.
1: Sterilize lids and rings in simmering water.
2: Boil jars for 10 minutes.
3: Fill a canning pot or large pot with water and bring to a boil.
4: Place blueberries in a food processor and pulse to chop or use a potato masher.
5: Place processed blueberries and sugar in a large pot with lemon juice and bring to a boil.
6: Once the jam comes to a rolling boil, stir for one minute without stopping.
7: Pour in pectin and bring to a rolling boil again, stirring constantly for one minute.
8: Ladle the mixture into sterilized jars, filling each within 1/4 inch of the top.
9: Wipe jar rims clean and cover with two-piece lids, screwing bands tightly.
10: Place jars on an elevated rack in the canner and lower rack into canner, ensuring water covers jars by 2 inches.
11: Cover and bring water to a gentle boil, processing jars for 10 minutes.
12: Remove jars and allow them to cool completely.
13: After cooling, check seals by pressing the middle of lids with a finger.
