Blueberry Jam
Anyone can make delicious jam from scratch with just a few ingredients. Our simple recipe allows the luscious flavour of blueberries to shine like you’ve never tasted before. Spread on toast, it’s a tasty way to start your day, or try it on cheesecake for a sweet finish!
- 3 cups (740 g) slightly crushed blueberries (see Chef’s Tips) 3 cups (740 g) slightly crushed blueberries (see Chef’s Tips)
- 4¼ cups (850 g) Redpath® Granulated Sugar 4¼ cups (850 g) Redpath® Granulated Sugar
- ¼ cup (60 ml) lime juice ¼ cup (60 ml) lime juice
- 1 tbsp (6 g) lime zest, finely grated 1 tbsp (6 g) lime zest, finely grated
- ⅓ cup + ¼ tsp (85 ml) liquid pectin (one 3 oz pouch) ⅓ cup + ¼ tsp (85 ml) liquid pectin (one 3 oz pouch)
Saucepan
Instructions
If you plan to can the jam, please refer to Jam Making 101 for important notes and tips to properly sterilize your jars and lids before proceeding.
In a large, high sided non-reactive pot, combine the 3 cups of crushed blueberries, the Redpath® Granulated Sugar, and lime juice. Place on high heat, while constantly stirring, and bring to a rolling boil; 5 minutes.
Once mixture comes to a rolling boil, cook and stir for 2 minutes or until a thermometer reads 220°F (104°C). Add in the lime zest and stir to evenly distribute throughout the jam.
Remove from heat and immediately stir in the liquid pectin. Stir jam for 5 minutes to help to prevent any chunks of berries from floating to the top of the jam. Skim off any foam.
Carefully ladle or pour into sterilized jars, leaving about a ¼- to ½-inch of space from the rim of the jar. Wipe edges clean with a damp, clean towel and place the sterilized lids onto the filled jars and “finger tighten” the lids.
Process as described in Jam Making 101. If processed, allow jars to cool completely and check for the vacuum seal. The lid should be indented. Store in a cool, dark place for up to a year. Any improperly sealed jam or unprocessed jam can be placed into the fridge and used within a month or placed into an airtight freezer-safe container or bag for up to a year in the freezer.
Chef's Tip
*Approximately 6 cups of whole blueberries will be needed to obtain 3 cups of crushed blueberries. Use a potato masher or a pastry blender to slightly mash blueberries. Mash a single layer of berries at a time to make it easier. Measure out or weigh out 3 cups of the prepared blueberries and proceed with the recipe.
*If fresh blueberries aren’t in season or you can’t find them at your farmers’ market, frozen blueberries can successfully be used in place of fresh. Thaw and drain frozen blueberries before using.
*Do not double or triple the recipe as the timing as to when the jam comes to the correct temperature will take much longer. The consistency and flavour of the jam will change with the increased time on the stove and the pectin may not set.
*Try swapping out a cup of the crushed blueberries for crushed raspberries (blackberries, strawberries, or cherries), if desired.
*Bottled lime juice is preferred when making jams as it provides a more consistent acidic level than fresh juice needed for the pectin to gel. Fresh lime juice may or may not provide enough level of acidity needed for the pectin to set properly.
*Lemon juice can be used in place of the lime juice.
*Lemon or orange zest can be used in place of the lime zest.