How to Make Blueberry Jam a Canning Recipe

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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.

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
  • 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.

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

  • 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.

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

  • 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.

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