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.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Canning Time 1 hour hr
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)
- 4 cups fresh or frozen (defrosted) blueberries (approximately 6 cups before crushing)
- 2 Tbsp lemon juice
- 5 cups sugar
- 1 box Certo Crystals
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.
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
Keyword blueberry, jam, toppings