Blueberry Jam

Tim loves his jams. He loves it on biscuits, on toast, practically on everything you can put jam on. I hate the price of the ones you can buy in the supermarket. I know they are good but I feel homemade of anything is far better for you and far better tasting than anything you can buy in the supermarket. So today I am sharing my new recipe for Blueberry Jam.


4 cups prepared fruit
2 tbsp. lemon juice bottled is best for this
4 cups sugar
1 package fruit pectin

whole blueberries to add to jam prior to processing about 1 cup divided a few for each jar

Crush ripe blueberries, one layer at a time. Measure into 6-8 quart sauce pot. Add lemon juice. Measure sugar, set aside. Mix fruit pectin into fruit in pan. Place over high heat and stir until mixture comes to full boil. Cook gently 1 minute. Immediately add measured sugar and stir. Bring to full, rolling boil and boil for 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, ladle into hot jars to 1/8 inch top of jars. Cover and process in boiling water bath 5 minutes.

I hope ya’ll try this recipe and let me know what ya’ll think.

Happy canning.

See ya’ll soon