Thanks again, I hope this helps. Next, you’ll want to measure your crushed berries. It didn’t even matter…at the time…that you were probably going to be scratching little bumps for the next several days. As I understand it, you can use frozen blueberries, as long as they do not contain sugar or syrup already. 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. Any idea where I may have gone wrong? You can buy them in packs of about 100 for just about a dollar. You are now bookmarked! Kids LOVE it! Once opened, you should refrigerate your jams. WOW…that’s a lot of sugar in that pot. The time needed to do this will vary based on the amount of juice that came out of your berries and the temperature at which you’re cooking. I picked about 2 pints this past Friday and bought a few more to make this Blueberry Jam. WATER BATH: The process we’re using to make our Blueberry Jam is called the Water Bath Method. I think everyone experiences one time or another if they do much canning. I hope this will help, but your point is noted. This recipe is adapted from the Ball Blue Book Guide To Preserving. I just want to thank you for that great recipe for Blueberry Jam. What is that delightful baked good shown with the jam? I really think you will enjoy it after you get over the initial time or two of going through the process. It’s fantastic! 2 tablespoons Water -Steve. You’ll start scratching right away……your head that is….wondering why you’ve waited so long to make your own Blueberry Jam. I appreciate your question and do hope it turns out well. Stir the jam in the pot one more time. 1 tablespoon Water -Steve. My very first 2 1/2 jars were strawberry and peach jam…without pectin. You’ll need to adjust accordingly based on your location. Hopefully your family will realize just how lucky they are if they get one of your jars of jam for Christmas. 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. I just lay the jars on their sides as I place them into the water. I would add check the ring tightness before and after water bath. -Steve. | dadscookgoodfood, The best Blueberry Jam | Home where the heart resides, Blueberry Jam (no pectin) « Catherine 2013. I’m glad you found Taste of Southern and I hope you’ll come back for another visit… real soon. 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. Stir over medium heat until cornstarch dissolves. The other end of that notched tool can be used to remove any air bubbles from your jars. Savor summer’s sweet berries all year long with this easy Blueberry Jam recipe. I’ve still got some in the freezer from last year and need to use those up first but hopefully I can try some fresh one’s pretty soon. Transfer to 2 pint jars and seal with the lid. Thanks again, I knew I can always count on Southern recipe:). Try cooking it less and see if that gives you what you’re looking for. 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? Be Blessed!!! Thank you for your wonderful recipes and reply. Your email address will not be published. I just made 8 half pint jars myself this past week. I think I’m hooked! Thank you for trying our recipe and I hope you’ll visit with us often. Your Comments: What’s your favorite jam or jelly to make? Thank you for your visit and I hope you’ll stop by for another visit with us… real soon. That was a loaf of Blueberry Bread that I purchased from the place where I picked the blueberries. Or, you might place them on a cookie sheet that has a lip all around…otherwise….you’ll be playing pickup as berries roll off your counter top. Set the jars on a towel spread over your counter top and in a location away from drafts. Wash berries by swirling them in cool water. Be Blessed!!! God bless. There’s more information available than what we have given here. Using the jar lifter again, remove the jars from the canner. Thank you for your time in reading this lengthy comment. You’ll need to be able to stay with them pretty much all the time at this point. They also have a small retail center on-site that sells about anything Blueberry. The longer it cooks, the more liquid you remove, plus you have less product afterwards. This is my first time making blueberry jam and I can’t wait to try your recipe. Keywords: Blueberry Jam Recipe, made from scratch, homemade, how to make, blueberry, blueberries, home food preservation, southern recipes. Be Blessed!!! It may be weeks later before you find that one that got away. https://www.allrecipes.com/recipe/239514/easy-small-batch-blueberry-jam Measure crushed berries to determine proper propotion of sugar. It turned out beautifully! I didn’t have any foam on my jam at this point. Place washed jars in canner filled with water and boiling slightly. Thanks again. I do hope you’ll stop by again… real soon. Frozen Blueberries Hi Melissa, Glad to hear you got through all of those Blueberries. Thank ya’ll for spurring my memory and I may get someone around here to stir me up a batch of this. I always meet some of the nicest people as well. Be Blessed!!! Place the berries on your stove over medium heat. One batch was made with sugar and the other batch with honey (the honey is from a local honey farm). I ended up using 2 cups regular granulated sugar and 2 cups packed brown sugar. You can reuse canning jars and the bands for the tops but, you can NOT reuse the lids. Mix … Hi Stephanie, I’ve had that to happen. Sometimes, jelly and jam doesn’t set up right away. Be Blessed!!! And the BEST Blueberry Jam ever made. I have found that if you live in the mid-west, I live in Minnesota, that a temp of 220 to 225 on a candy thermometer is a good place to start for the jam. The instructions and photos makes the canning process simpler to understand for first timers like me. Most berries are sold in PINT sized containers. The larger sauce pan on the back right burner is where I keep extra water heating to add to the canning pot as needed. The jam is ready when it passes the plate test: Once you draw your finger through the cooled jam (see below), it should hold together on … If it does run back together, you need to continue to let it cook. Properly sealed jars may be wiped clean and moved to a dark cool area for storage of up to 12 months or possibly longer. 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. Like I said I am a total newbie but I’ve been toying with the idea of canning for a while. That happens sometimes. So he opened a jar, ( I know it should sit longer but he really loves anything blueberry)! We’ll begin by washing our canning jars and the jar bands in some hot soapy water. Thank you for your question and be sure to visit with us again… real soon. Hi Heidi, Thank you for your comments. This is a delicious dish with the fruit made into a pie filling. Thank you for your comments and please stop by for another visit with us… real soon. Just insert the skewer in the jar, run it around the edges and around through the middle a couple of times. -Steve. Just thaw them first and proceed as normal. -Steve. Thanks so much for that recipe. I have two questions. Hi Steve, This is my second season making your blueberry jam. We picked blueberries that we called huckleberries or blackberries that we called briar-berries. So I went out last night and purchased everything I needed and researched recipes. Nice to find this recipe. It’s a bit of work because you’ll have to wash and sterilize the jars and go through the whole water bath process again. Making blueberry jam from scratch is a perfect way to preserve the taste of this sweet and tangy summer fruit. Could you give an approximate time, like 20-30 minutes? While the sugar is starting to melt, squeeze the lemon. Your website is now a must go to for me! My second question is whether or not there is a way to preserve peach cobbler? I’m happy to hear that you’ve given our Blueberry Jam recipe a try, and that you’re getting started in canning. Diabetic. Now you can enjoy “summer in a jar,” all year long. Not sure why you wouldn’t want to use it, but again, it’s not needed. Hi Joni, How fortunate you are to have a Blueberry bush and all those berries, I have to BUY mine. Thank you for the step-by step direction and this helped a lot particulary being a ” rookie” of canning. For the Blueberry Jam, the recommended amount of headspace is 1/4 of an inch. This time will vary based on the Altitude of where you live. I hope this helps. I just finished making it, but it never seemed to reach the desired “gel” using the cold plate method. Note- I personally read each and every one and try to reply back as often as I can. While a thermometer isn’t necessary, I clipped one onto the pot just to watch the process. Run a search for pectin to learn much more about it than I can reply to here. Gently lower it over the lid and make sure that it screws on without resistance. Once the sugar is fully dissolved, RAISE the heat on the sauce pan and cook them as quickly as possible. Well, yes, if you boil it too long it will turn into blueberry candy….basically. -Steve. 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