How to Make Blueberry Jam a Canning Recipe

Blueberries are wonderfully healthy. You can preserve them by making jam and enjoy them well into the winter months. They are delicious on breads and hot cereals.

Difficulty:

Easy

Instructions

Things You'll Need

• 1 quart blueberries
• 2 C Water (filtered)
• 2 C Sugar
• 2 C Honey
• 1/3 C thinly sliced lemon
• 1/2 C thinly sliced orange
• 1/2 C raisins

1. Bring the water, sugar, and honey to a slow boil. I use unrefined raw sugar and raw honey, but any will work. Add the lemon, orange and raisins to the water. To ensure the orange and lemon are sliced thinly, I use an electric deli slicer, but you can do this with a knife and a little patience. Let this simmer over low heat for 5 minutes.

2. Stir in the blueberries. I use organic blueberries. Cook the ingredients until they become thick. Stir frequently to avoid burning.

3. Spoon the jam into sterilized jars. Using a jar funnel will prevent spilling jam on the rim of the jar. Leave 1/2 inch of space at the top of the jar.

4. Place sterilized lids and rings on the top of the jars. Boil the jars for at least 15 minutes in a water bath canner.

5. Remove the jars from the boiling water. Allow them to stand undisturbed, at room temperature, overnight. The jars will begin to seal after a few hours.

Resources

• Watermelon Rind Preserves: Canning Recipe
• Applesauce: Canning Recipe
• Mulberry Jam: Canning Recipe
• Dill Pickles: Canning Recipe
• Organic Pear Butter: Canning Recipe
• Salsa: Canning Recipe
• Sweet Pickle Relish: Canning Recipe
• Easy Refrigerator Pickles
• More Home Canning Recipes