Canning Blueberry Jam: A Summer Canning Recipe

Blueberry jam SCREAMS summertime. I have yet to plant blueberry bushes in our garden, so each summer, we head to local farms and pick fresh blueberries to turn into delicious jam for our pantry shelves. Canning blueberry jam is simple, taking less than an hour and requiring only 4 ingredients.

I’m personally a fan of pectin, but blueberries have a moderate amount of natural pectin. So, with this recipe, feel free to remove the pectin and spend more time cooking the jam down to a thicker consistency. Blueberries are also high in acid, so they’re safe to can without added lemon juice. However, lemon juice helps the pectin set and improves the color.

The great thing about canning blueberry jam (or any fruit jam for that matter) is that you can customize it however YOU want. I’ve seen recipes with added vanilla, lavender, and other ingredients. Our family enjoys regular blueberry jam, so let’s look at the recipe and how you can make this at home!

Related: How to Can Strawberry Lemonade Concentrate

Canning Blueberry Jam: A Simple Recipe

The most obvious part of this recipe is that you need blueberries. I used fresh because we picked them only a few days earlier, BUT frozen berries also work. Most fruit jams allow you to interchange fresh and frozen without any difference.

You’ll need 10 cups of blueberries, which equals around 5.5 cups of crushed blueberries. I crush them as they cook, but you’re free to do so. This equals around 3.5 pounds of blueberries. Fewer cups/pounds will simply result in fewer jars of jam. Make sure you wash your berries, even if they came from outside your door. You really don’t want some bugs to find their way into your jam (but I suppose it IS added protein).

Put your blueberries into a heavy-bottom pot. I LOVE my enameled cast-iron Dutch oven for cooking jam. I used to use a stainless steel stock pot, which works, but I never have sticking problems in my Dutch oven. Turn the stove onto medium heat; you need to cook the berries, allowing them to pop. Crush them with your spoon as you stir; they’ll start to release their natural juices.

During this time, you should wash and heat your glass canning jars. I use my Ball EasyCanner; it’s a water-bath canner that also preheats my jars. However, I used to let them soak in hot water in my sink. Always look for clips or breaks in your jars; it can cause the jars to explode inside the canner.

Once your blueberries have cooked down, add 1/4 cup of lemon juice. This WILL NOT change the flavor of your jam, I promise. Then, pour in one packet of Low-Sugar Pectin (or 1tsp of the bulk variety). I always use low-sugar pectin; I have no desire to use 7 cups of sugar. However, you can use whatever pectin you prefer or skip it entirely, opting to cook the jam longer. Then whisk in 3-4 cups of sugar, depending on your taste. Feel free to taste it as you go to determine what you prefer.

After all of the pectin and sugar are whisked in, turn the heat up to high, and let the jam come to a rolling boil that you cannot stir down. Set a timer for one minute and stir continuously. This step is necessary to set your pectin properly. After the one minute is done, remove your jam from the heat, allowing it to settle down.

Ladle your hot jam into hot jars, leaving 1/4 inch headspace. Wipe the rims with white vinegar or water, ensuring nothing is stuck. Process in a water bath canner for 10 minutes; be sure to adjust your processing time if your altitude is higher than 1,000 feet. Always let your jars of jam set on your countertops and cool for 12-24 hours before removing the rings and storing them in your pantry.