When it comes to canning, blueberries were my gateway fruit (although they didn’t usher me through the doorway into the realm of canning preoccupation until I reached adulthood). Growing up, I’d often pick them with my family, but I always left the jam-making and canning to my mom, participating only when it came time to squish the berries into jammable shape with my fingers (there’s something so deeply satisfying about crushing those juicy little blue orbs into pulpy bits).
However, one fateful July day during the summer of 2007, my friend Seth and I decided to go blueberry picking and everything changed. That summer, I was in grad school and he was unemployed, so we both had free time on our hands. It was the first time I had gone berry picking without parents, a sibling or babysitting charges that needed to be entertained. We spent at least two hours out in the blueberry field, filling up our buckets and eating until our fingers were stained blue and our stomachs were ready to burst with fruit.
Later that day, when I was home alone with my berries, I did the thing that was innate. I called my mom for canning advice, ran across the street to the hardware store for some jars and pectin and made my first solo batch of jam. Thinking back on it now, it’s hard to imagine a time when I had so little canning experience, when I hovered anxiously over my filled jars, praying for them to seal (admittedly, there are times when I still check and recheck freshly processed jars, only able to relax when they ring out a ping of sealed success).
Since then, I have made at least 100 batches of jams, marmalades, fruit butters, chutneys and pickles. However, blueberry jam will always feel familiar, foundational and necessary in a way that no other fruit can match. Summer doesn’t feel complete without at least one blueberry picking trip and a batch of homemade blueberry jam cooling on the kitchen counter.
We’re heading into the end of blueberry picking season here in the mid-Atlantic region, but there are still to be found if you look (as a side note, if you’re interested in the history of cultivated blueberries, check out this interesting little article). You can also get them at the grocery store for relatively cheap prices, if you don’t have any u-pick farms in your area.
For those of you who want skip out on making your own batch of blueberry jam (or just need a little delicious inspiration), I have one half pint jar of this jam to give away. Leave a comment on this post in order to enter. I’ll close the giveaway on Friday (August 7th) at 5 p.m. eastern time. Good luck!
And on to the recipe…
Blueberry Jam
6 cups of smashed blueberries (you’ll need 8-10 cups of unsquashed berries to equal this amount)
6 cups sugar
1 lemon, zested and juiced
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
two packets liquid pectin
Fill your canning pot with water and begin to bring it to temperature. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound.
Add smashed blueberries and sugar to a large, non-reactive pot. Bring to a boil and add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for about fifteen minutes. Add pectin and bring to a rolling boil for a full five minutes.
Turn off the heat under the jam and fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.
Eat atop fresh scones or biscuits for maximum enjoyment.
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Looks yummy! Colin and I want to start canning too!
My first jam was strawberry-blueberry! I still have never canned anything, it went into the freezer. Your blog makes me wish I had more free time to get into the hobby!
Mmm, that looks so good.
Too bad we don’t have blueberry pick-your-own farms here. 
I love blueberry jam! Have you tried blueberry-rhubarb jam? It’s our absolute favorite of all the jams.
Homemade blueberry jam! Sounds delish.
Yumsies. Please let it be me this week!
Ooh, I want to make some! I’m making so many jars of fruit jam, though! I guess I need to just keep my batches small so I can have all this great variety. YUM!
Sigh. Blueberries are food of the gods and goddesses. That’s all I have to say!
Wow that looks so nice! I have not had time to do any canning this year yet, but I hope by the time I get back home the Saskatoons (Similar to blueberries) will still be out in force
For me, it’s strawberry jam and raspberry jam. I prefer the freezer jam for them though, because I find it just has a fresher, truer flavour. Blueberry picking is starting very soon up here in northern Canada, and I love canning blueberry syrup for pancakes (my recipe says to strain the berries out before canning, but I like to leave them in.)
I love blueberries. Last year I made my weight in blueberry butter and syrup. It was my first year canning, so I didn’t know how much to can. Well come February or March, no canning food left. This year doubling or tripling things. On all my days off canning is commenced in my household. I’m enjoying every minute of it. I’m going to make blueberry jam this coming weekend. I made sweet cherry jam yesterday. Wonderful is not the word. First time in Jam Land for myself. I made alot of freezer jam last year and some this year. I want to make more regular jam. Everyone enjoy the blueberries while they are still here. Luckly I found a 10 lb. box at the farmers market for $25.00. Great deal!
I have a question. I noticed you have used liquid pectin in several of your jams. Any reason why? Does it make better setting? Let me know!
Amelia, I use liquid pectin because it gives the jam a more natural, soft set than the powdered stuff. I don’t like the rigid set that jam takes on when you use powdered pectin. However, I’ve been told that the liquid pectin is harder to find, so if you can’t find it, feel free to substitute in the powdered pectin. -Marisa
I have never had a batch of blueberry jam set up for me (even using powdered pectin). What do you think I could be doing wrong? Every other type of jam and jelly I’ve tried works fine, so I’m not sure what the issue is. Also, do you think the recipe would be fine without the cinnamon and nutmeg? I’m more of a straightforward blueberry person
My guess would be that you’re not cooking it long enough. The more you cook the water out, the better chances you have of a good set.
I am becoming highly addicted to home made jams and jellies
Blueberries are such a good first canning experience because you don’t even have to chop them. What size are those squatty jars and where did you get them?
Mama Urchin, it’s true about about blueberries being a good first experience. I love that the prep necessary to make blueberry jam is so little! Those squatty jars are the Ball’s Collection Elite and the ones pictured are pints. They also make some very cute half pints that I like. The one problem with these jars is that they’re a bit more expensive than the standard jars, so I’m careful to only use them when I’m making a small batch of something that I’m going to give away. -Marisa
blueberry jam is one of the favorites around our household too! i can it with lots of lime or lemon, the perfect combo!
Ooo, I never would have thought of adding nutmeg! It sounds like a terrific idea.
I can’t get enough of blueberries right now. I love the addition of lemon. Mmmm.
Oh my, I love blueberries and the thought of homemade blueberry jam sounds deeeeelish!
Wow, looks delicious!! I love your story and your addiction to canning
It’s funny I used to think my mom and grandma were crazy. Now I right there with them canning everything I can get my paws on. Thanks for your fantastic blog, I check it out every week and I am totally inspired by your love of canning and sharing with all of us.
I was inspired before, but you’ve given me the courage to act on my inspiration: last weekend I undertook my first canning ptroject(cherries). It was terribly exciting. Tonight: cucumber pickles!
i love blueberry jam on pancakes! i made a batch last year, but havent managed it this year.
My boyfriend and I are just getting into canning. We got the Blue Ball book in the mail yesterday, made salsa & pickles this past weekend, and reeeeeally want to make jam soon! I have some peaches from the Farmer’s Market, but I bet the U-Pick blueberries would be even better! I can’t wait to try out your recipes!
That. That is what I want for lunch today.
Ah, if only you’d had this recipe up two weeks ago, I might have made blueberry jam. They were incredibly cheap for a week there, but no longer.
This looks so tasty and wonderful! Perhaps when I get around to making my cherry jam (8 cups of pitted fruit in the freezer…) I can make blueberry too. Thanks for the inspiration!
I’m inspired by your blog – prior to this I had only every canned watermelon pickles, but have now started in on canned peaches and peach syrup.
I love blueberries. Sadly, the only farm within 35 miles where you could pick them was sold to a developer for houses. However, the supermarket has had some good ones at pretty reasonable prices, maybe not for jam making but at least for munching. I like to add them to cereal, to biscuits, to yoghurt, to my hand for fresh munching.
Yum! I would love some jam!
Yes, please add me to the list of wanting to win the jar of jam.
I don’t think I have ever tried Blueberry Jam. Hint Hint.
Just in time to squish up the last of the blueberries on our bushes this year! Yes! This looks delicious!!!
We barely got a handful off of blueberry bushes this year. Though, the birds are smiling!
I love blueberries . . . I’ve never tried canning, but I make a wicked plum/blueberry crumble that is one of thee best things I’ve ever eaten. This recipe looks so easy that I may have to cross the divide and start making it myself!
My mom and I are making jam as wedding shower favors tonight, and we struggled to find a recipe using liquid pectin that wasn’t overloaded with sugar…we’re so happy to find your recipe. Many thanks from the Motor City!
I just planted my first blueberry bushes, so I’m a little way from making my own. But I’d love some of yours!
I bet my husband and I went through a bushel of fresh blueberries when they were cheap here in NE Ohio, in cereal, pancakes and our favorite, blueberry-peach crumble. They are one of nature’s perfect fruits.
Crazy. I was just searching your site last night for a blueberry jam recipe. I’ve been reading for a while, but this is the first time I ever attempted food in jars myself, and last night, I’m happy to report that I successfully canned my first canned produce ever, blueberry jam.
Blueberry was the first jam I ever made too!
I don’t know why I can’t get over my fear of canning… I love jam.
whoa, no wonder you don’t want to come to work tomorrow! I wouldn’t either.
Mmmm…. it looks delish!
I tagged you on my 100 mile blog. Check it out, if you want to see what it’s about.
This looks so yummy! Trying to make this will tide me over until your canning tomatoes class at Fosters – really looking forward to that!
Blueberry jam is the best. Thanks for the great site.
Ooh, blueberries are the best. Now I’m jealous. I’ve never had fresh blueberry jam before. Looks so good!
I just bought a pint of blueberries yesterday! Perfect timing as I’ll be stocking up and making this jam.
looks delicious – such a pretty color!
I have never made jam on my own but I have done some with my sister over @ Cannin’ & Jammin’. Blueberry is so good! As a child I went picking with my mom and sister
I’m thinking of making some blueberry jam, but I was wondering–is it seedy at all? I made a batch of raspberry last summer, and ended up giving most of it away because I didn’t like the crunchies.
About how many jars does one batch of jam make? I want to make a few different kinds to give away at Christmas time, and this blueberry looks delicious!
mmmmmmm….blueberrie jam sounds great!! its my step-dads favorite!!!! and the last time we made bluberrie jam i lost my purity ring…..and we thought it was in the JAM!! oh no!!!
but luckly we found it in some towls i wiped my hands on..well hope you enjoyed my story?? good luck to everyone!
is smashing just so they’re smoother, less ‘whole-fruit’ at the end?
i have to admit, this looks great (as usual)!
Sounds yummy.
I was just coming here hoping to find something blueberryish since I might go pick some this weekend (if there are any left). Awesome, I hope to make this soooooon! yum.
I love blueberry jam! I tried to make some this summer but it turned out to be blueberry syrup! But thats ok it will be very good on pancakes & ice cream! I would love to have some jam!
I’d love to try your blueberry jam! I made peach freezer jam today. It’s so hot to be standing over the canner…
just bumbled over to your site, and will now follow.
I just attempted my first blueberry-peach jam, with surprising results. most definitely to be repeated next year…the season is over down here, but I’d love to see what a veteran can do with them!
A bumper blueberry season is just getting started here in Seattle. My mother has an amazing blueberry marmelade recipe – blueberries with lemon and orange segmants and zest – it’s the best thing ever on scones come January – sunshine in a jar.
Where do you get liquid pectin in Philly? I tried making peach jam the other night, and it was very…. gelled. I love a looser set jam, so if liquid pectin is the way to go, then that is the way I will go!
[...] going to get it going before the current giveaway concludes (you have until the end of today to throw your hat in the ring to win a jar of homemade blueberry jam). You might have noticed that a number of food blogs are giving away a Fresh Preserving Kit from [...]
Sounds delicious!
I’ve been eating blueberries like crazy this year, wish I would have saved some for this recipe!
Wild blueberries are everywhere in my wife’s home province of Newfoundland, which is good because I’m a fiend for them!
Blueberry jam on swedish pancakes. YUM!!!!
Blueberry jam was my first too. I think I waaaay overcooked it because I was so nervous about it gelling. MY daughter and I made over 4th of July weekend so we called it “Red, White and Blueberry Jam.” I’ve since made a blueberry-lime jam that has won raves. I would have never thought of that combination but it works!
I never really thought “hmm, maybe I should try canning sooner rather than later” until I saw the headline of this post. YUM!
Wow … that looks amazing! I love the colour!!
[...] got a blueberry jam winner! The randomizer selected #20, which corresponds with the comment left by Rebecca. Congratulations [...]
Kroger had blueberries for $1/pint, so I bought enough to eat, and make some jam, too. This recipe looks yummy! I love your blog. It’s great to find one that has canning recipes and tips, plus great giveaways!
So far, my gateway has been my mom’s salsa. It’s the only thing I’ve canned. But I just bought some pectin, and I am READY to do this!
I love your blog – found through a Canvolution tweet. I will be keeping up from now on, and your blueberry jam recipe may be my first jam canning adventure.
Amber <3
What is the yield for this recipe? Sorry if this is the dumbest question of all time.
I have a question… my berries are all frozen (I have picked 9 gallons this season). When I “squish” them should they stay frozen or come to room temp?
Hello,
I really appreciate the calm, level headed advice and experience you give at your website.
This week I am going to try putting up blueberry jam. I live in a small apartment with what I laughingly call Barbie’s Dream Kitchen: a small kitchen with small appliances. A regular sized canner will not fit on top of my stove. If I use a small stockpot and stack the jars will it derail the water bath process? Must the jars be processed in a single layer?
I’m am in the process of getting rid of all my plastic ware for storage and am slowly replacing it with glass. I’ve begun intentionally buying things in glass jars at the supermarket: first I use the contents then I use the jars for storage later.
Love the site,
TonyB
I just found your blog and am SUPER excited!!! I wanted to know if I could use frozen blueberries? OHHHH so much to look at here! Thanks
Shorty
[...] out of bowls, before hunkering down and making a preservation plan for the rest. Last year I called blueberry my foundational jam and that’s still a phrase that feels correct. I will always love that simple jam (in fact, I [...]
You mention that you can use powdered pectin. Is that one package or do I still have to use 2?
This Rasberry Jam turned out soooooooooooo go:) What a difference liquid pectin (kroger) makes compare to powdered. It wasn’t so thick. Your recipe was so easy.
Thank you:)
I just picked blueberries from my friends place and was thrilled to see your receipe for Blueberry Jam. I found 7 cute little canning jars at my local goodwill and they are ready and waiting to be filled with some yummy goodness! Thanks.
I’ve been making several batches of no sugar added blueberry jam over the past couple weeks & have sold out every time I make it. I still have another batch I have to make tomorrow (maybe the last for the season) & to be honest I’m not looking forward to it. Everytime I’ve made it, when it comes to a rolling boil it splatters all over & I have to hurry to wipe it up before it stains my counters. I try to keep a lid on it but them I run the risk of the bottom getting thick/burning if I don’t stir it often enough & then when I do it jumps out of the pot & “bites” my hands, then I end up with little burn blisters. Anyone else have this problem?? I’ve also been making several other types of jams (watermelon, honeydew, cantaloupe)& none of them boil out of the pot as violently as the blueberry.
@Heather: It sounds like you’re cooking at too high a temperature or your pot isn’t big enough. This recipe bubbled for me but not splattering onto the stovetop. I use a splatter guard (one of the ones designed for deep fryers) because you can still wedge a spoon underneath to stir.
I made this yesterday and it’s delicious blueberry goodness. The yield was 10(!) half pint jars for me.
I made this last night as my first batch of solo jam (I had only one experience previous making jelly with my mum) and I must say this recipe was fantastic. It was simple, yet when I brought a can and some biscuits into work this morning, no one could have guessed I was a rookie. Thank you so much for sharing such a wonderful recipe and story. I can’t wait to try some of the others now that I have the confidence to do it!!
I just made this jam and must say am very disapointed. I like cinnamon and nutmeg but it really takes away from the blueberrys and overpowers the jam. As I love blueberrys I find that It does not taste like blueberry jam at all. The next time I make it I will not use the cinammon or nutmeg and advise others not to use it as well. Mainly if you want to taste the blueberry’s.
Crystal, I’m sorry to hear that you’re disappointed in the jam. However, next time, you could always leave those spices out.
how do you keep all of the fruit pcs from rising to the top of the jar?
Some say that if you stir the jam off the heat for a few minutes after its finished cooking, that helps integrate the fruit into the jam. Chopping it into smaller pieces can also help with better integration. However, there’s no magic bullet. Happily, it does no harm to have the fruit rise to the top. Just stir it in when you open the jam to eat.
I am interested in making my very first jar of jam….I have about 2 cups of blueberries…and your page is the first page I stumbled upon… now I only need more blueberries to follow Your recipe…thanks for the share! Here I go…..
[...] Food in Jars – Blueberry Jam [...]
About how many pints or half pints does this make? I saw someone asked earlier, but I can’t find the answer. Thanks!
Oops, sorry about that! It should make between 3 1/2 and 4 pints.
I just made your recipe (minus the spices) as my first ever jam-making. My jars (8 half pints) are popping away on the counter and the finished product is delicious. Thanks for your clear directions and pictures, they are invaluable to a newbie like me.
I just found this website & it has been so amazing at all the info. I would like to know if I can use frozen blueberries. The other comments weren’t answered so still wondering. Thanks for sharing in all you wealth of information.
Frozen berries can be used, but they don’t tend to set up as well as fresh fruit. So there’s a chance that your jam will be runnier than is desired.
Thanks for the quick reply. Is there anyway to let them sit out & thaw before starting the process. Will that make any difference?
Letting them thaw has nothing to do with it. Freezing food breaks down the cell walls. That’s where the pectin in the fruit lives. So by freezing it, you essentially break down the fruit’s natural pectin. That’s why it doesn’t set as well.
Hi! I’m planning on making this as my first jam ever! I was just wondering how many tablespoons of instant pectin is equal to 2 packs of liquid pectin? Thanks!
Michelle, I honestly have no idea. I don’t really use instant pectin, so I’m just not sure of the conversion.
Thought you might be interested in this–Joy of Cooking has directions for testing level of pectin (with grain alcohol) so you don’t have to add pectin. My husband uses this method and it works.
http://books.google.com/books?id=C4_5MCUd6ucC&pg=PA832&lpg=PA832&dq=jam+grain+alcohol&source=bl&ots=2d5THBjyRU&sig=vqemodtccsU7_haaFzaVI-bLyCE&hl=en&ei=BMJGTriVG9O_gQeov9XOBg&sa=X&oi=book_result&ct=result&resnum=6&ved=0CDkQ6AEwBQ#v=onepage&q=jam%20grain%20alcohol&f=false
Blueberry is BY FAR my son’s favorite. I’m trying to make my own batch so I don’t have to pay $5 for a jar. Hopefully he will like this one! Making it tomorrow, since I already canned some salsa today, and one canning job is my limit for a day. I’m hoping for the best results tomorrow!
going to make this recipe today, how many jars does it make though?
Just made this! I got eight half-pint jars. Excited to taste it
Making this jam right now – can’t wait to try it out!
I would like to know how many jars of blueberry jam will this receire make?
Hi! Great blog! When i read the recipe i was reluctant to use it because of the nutmeg and cinnamon. I was wrong! I made this jam tonight and it is AMAZING!! My house smells like Christmas and i can’t get enough of it! Thanks for inspiring my canning endeavors.
just made this with frozen berries we pick earlier in the year. the only thing i have to say about it: OMG!!