Blueberry Jam
Back to Recipes & MoreIngredients
- 3 cups (740 g) slightly crushed blueberries (see Chef’s Tips)
- 4¼ cups (850 g) Redpath® Granulated Sugar
- ¼ cup (60 ml) lime juice
- 1 tbsp (6 g) lime zest, finely grated
- ⅓ cup + ¼ tsp (85 ml) liquid pectin (one 3 oz pouch)
Equipment
Scale OR dry measuring cups
Liquid measuring cup
Measuring spoons
Large high-sided, non-reactive pot
Heatproof spatula OR wooden spoon
Thermometer
Ladle OR heatproof container with spout
Half-pint (1 cup) jars with lids x 5
Kitchen towel
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.
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
