This blueberry jam recipe is made with fresh or frozen blueberries. There is also a low-sugar recipe option for this small-batch blueberry jam that is equally as delicious.
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We are huge fans of fresh blueberries and are fortunate to live in a region that has may pick your own blueberry farms. This year we picked over 17 pounds of blueberries and I am working my way through turning them into the best blueberry syrup, lemon blueberry bread and a batch of blueberry salsa after I pull this recipe of blueberry jam out of the water bath canner.
If you have blueberries that are super sweet that you don't want to add more sugar than needed or if you like a lower sugar jam there is an easy recipe adjustment.
Recipe adapted in part from the Ball Caning Back to Basics book.
The beauty of this recipe is that you can substitute frozen blueberries for fresh ones. No need to thaw ahead and the measurement is still the same! 3 cups of berries. I show you how to freeze blueberries and jam is an excellent use for these frozen berries if need to make more jam in the colder months. Use either fresh or frozen blueberries to make blueberry syrup and be sure to follow the canning instructions!
This recipe calls for a pound, dry pint or 3 cups of fresh blueberries. Frozen blueberries can be substituted and the recipe will yield 4 (½ pint) jars.
Homemade blueberry jam properly made and processed by canning in a hot water bath, can be expect to have a shelf life of 18 months to about two years when properly stored in a cool, dry place. Once opened, keep homemade jam in the refrigerator for up to three months.
It is often written that it is good to crush blueberries, 1 layer at a time, on a rimmed cookie sheet with a potato masher.
But I have found that the best, fastest and least messy way to crush blueberries is to place them in a gallon zip-top bag, remove the air, close the bag, and crush the berries with a rolling pin!
Still, make sure they are in a single layer but this way the berries don't squirt you and they can be easily poured into the post for the next step in jam making. © Provided by Savoring The Goodfresh blueberries in a gallon zip top bag with rolling pin crushing them
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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