How To Make Blueberry Jam

101 As far as I’m concerned, Blueberry Jam is definitely one of the great tastes of summer.  My kids enjoy it on a peanut butter sandwich or as a decadent topping on pancakes.  It’s also a great reminder of those warm days of summer when we are in the throes of Winter in January & February.  Like all jams, it’s easy to make and great to share!


8 cups crushed berries

10 cups sugar

4 Tablespoons lemon juice

2 packages of pectin (57 g /2 oz.)

Yields 14 -250 ml (8.4 oz. or half pint) jars of jam

Note:  Make this jam in two separate batches.

Directions for 7 jars of jam

Fill your canner up with hot water to the height of the jars that you will be using for your jam. It will take a while to get this volume to a boil so you better start now.  If you get ahead of the game, you can always turn it down later.


Fill a medium pot with water and add the seals and screw rings.  Bring this to a gentle bowl.

Sterilize your jars in the oven at 225 degrees Fahrenheit  for 10 minutes.  Continue to keep them warm in the oven until they are needed.003

001Mash the berries up in a large bowl.  If you like your jam to be more “chunky”, then decrease the amount of mashing.002

Combine mashed berries and pectin in a large pot and bring to a boil over high heat.

Add all the sugar.  I add 1/3 at a time and stir in order to dissolve all the sugar and not have it stick to the bottom.



Note:  Make sure you use a LARGE pot to make this jam.  The volume will really INCREASE when the jam begins to boil.  The last thing you will want to happen is have this sugary mixture bubble over in the pot and catch FIRE on your burner.  Been there and done that!

Once the sugar is dissolved, return to a hard boil for 1 minute.

Remove from heat. Stir and skim for 5 minutes.  This step is crucial in order to get a foam free jam (skimming part) that doesn’t have the fruit rising to the top of the jar (stirring part).

Pour jam into warm sterilized jars to 1/4″ from rim.

Wipe the lip of the jar with a wet paper towel in order to ensure that no jam is on the rim of the jar.  This could prevent a good seal from happening.  Cover with sterilized lids and tighten the screw rings.


Process in a water bath for 10 minutes. Carefully remove the jars with canning tongs and cool on a rack over night.  Soon you will hear the sound of success as those lids start popping and ensuring a good seal.

025Congratulations!  Try not to eat it all in the next few months.  Save some for the Winter when you will need a few reminders of summer!


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25 thoughts on “How To Make Blueberry Jam

    • Hi Lois,
      I think it’s best if you call Certo for this. They are the manufacturers for the pectin. 1-800-268-6038.
      They are better qualified to answer your question.

  1. This looks sooo yummy. Our blueberries are just becoming available to pick. Never made jam with them before, usually muffins and pancakes, so this I will have to try for sure.

  2. YUM ! I made jams last weekend and know the work AND pleasure involved. And the taste…out of this world. I did not make blueberry, though..every time I get them I end up making this or that recipe …I should try the jam the next time! 🙂

  3. Looks so yummy! This is the first year our blueberries produced. We just planted them last year. We just had enough to enjoy fresh or in pancakes. I cannot wait until we can make jam with them! We did make a batch of 11 half-pints of blackberry jam a couple of weeks ago. Thanks for sharing!

    Please join us again Thursday at:
    The HomeAcre Hop


  4. Mmmmm! Blueberry jam! My youngest son and I love it, but my husband and older boy don’t – thank God! That leaves more for me and my little foodie! I love blueberry jam on vanilla ice cream – we are talking eyes rolling to the back of your head – heavenly good!

  5. I was in Natural Grocers the other day and noticed that they had a pectin that you could use with any sweetener. It is called Pomona’s Universal Pectin (more info at the following url

    I haven’t tried using it, but being diabetic myself, I was thrilled to see that this was an option. I love canning but hate all the sugar involved, even if I weren’t diabetic. Anyway, I thought this info might be useful to your first poster on this thread. If anyone tries this before I do, please let us know how it turns out.

  6. As well as being sooo delicious, they are also very healthy and high in anti-oxidants. (hope I said that right). They also freeze very well and lasts a long time frozen. Just don’t wash them before you freeze. That is the biggest cause of freezer burn. Be sure to pick out all the trash and bag them in quart bags. Then make a wonderful Blueberry cobbler on a cold winter day. I have a blueberry tree that produces more than I can use each year and family members are welcome to pick what they want. The tree is wrapped up with birds and each year I find new nests. Nothing like building your nest on the dinner table!!. jb

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