How to Make Juneberry Jam

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A summertime berry that is akin to the apple, the blue-black to red juneberry grows throughout the U.S. and Canada in a diverse range of habitats, from hillsides to apartment complex grounds. Not a commercial berry, the juneberry must be hand-picked; your reward will be an abundance of strong flavored fruits that taste of almonds and pears. Because juneberries contain pectin, you do not need to use a pectin additive in a juneberry jam recipe.


Juneberries can be made into jam sweetened with agave nectar.

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Things You'll Need

  • 4 Cups Juneberries

  • 3 Cups Granulated Sugar

  • Dutch Oven Or Other Large Pot

  • Potato Masher

  • 1/4 Cup Water

  • Hot Sterilized Jars

  • Zest And Juice Of 1/2 Lemon

Step 1

Mash the juneberries in a large pot on the stove with a potato masher or other device.

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Step 2

Set the heat to low to coax the juices out of the juneberries and soften them.

Step 3

Place the sugar and water into the pot and bring to a boil while stirring constantly.

Step 4

Add the lemon juice and zest and return to a boil.


Step 5

Cook for 15 minutes until thickened, stirring all the time.

Step 6

Pour into hot sterilized jars, so that there is 1/4 inch clearance on top. Clean the rims and tighten the lids. Place the jars in a boiling water bath for 10 minutes.


You may us pectin in juneberry jam, as pectin levels in juneberries vary. Use liquid fruit pectin pouches, such as two 3 oz. pouches per 6 cups of juneberries and 5 cups of sugar.


Avoid using paraffin to seal your juneberry jam, as the wax may contract from the sides of the jar and allow air and bacteria to enter.