Home-Made Blueberry Jam
Delicious home-made jam made from fresh or frozen blueberries. Have some on your toast or as a topping for cheesecake, ice cream or even pancakes.
Equipment
- Large pot
- Potato masher to crush berries
- 8 to 10 250 ml canning jars, snap lids, rings
- Canning equipment (if storing for more than 1 month)
Ingredients
- 4 cups fresh or frozen (defrosted) blueberries (approximately 6 cups before crushing)
- 2 Tbsp lemon juice
- 5 cups sugar
- 1 box Certo Crystals
Instructions
- Crush berries and put into a pot. The berries should not come higher than halfway up the pot.
- Mix in package of Certo.
- Place pot over high heat and bring to a full, rolling boil, while stirring constantly.
- Stir in sugar a bit at a time. Once the sugar is all in, continue stirring until it comes to a full, rolling boil. Continue to stir as it boils for one full minute, stirring constantly.
- Remove from heat and continue stirring for five minutes. Skim any unwanted bits from top at this time.
- Pour hot jam into warm, sterilized jars. Fill up to 1/4 inch from the rim. Add snap lids and rings and screw on tightly and let cool if you are just storing in the fridge. They will stay good approximately 1 month as long as they are kept in the fridge.
- If you plan to store outside of fridge, follow canning/preserving instructions in the video below.
Video
Notes
For Strawberry Jam use:
4.5 cups crushed berries (approximately 6 or 7 cups before crushing)
7 cups sugar
1 box Certo crystals For Strawberry Rhubarb Jam use:
2 cups strawberries
2 cups of rhubarb
7 cups sugar
Crush strawberries and cut rhubarb into small pieces.
https://www.youtube.com/watch?v=Os6225I_Lco
4.5 cups crushed berries (approximately 6 or 7 cups before crushing)
7 cups sugar
1 box Certo crystals For Strawberry Rhubarb Jam use:
2 cups strawberries
2 cups of rhubarb
7 cups sugar
Crush strawberries and cut rhubarb into small pieces.
https://www.youtube.com/watch?v=Os6225I_Lco
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