Clearly, January is not blueberry season. But, if you are a frugalicious homemaker like me, you probably have a boatload of blueberries tucked away in your freezer from last summer. No berries? No problem. Just stop by Costco the next time you’re out and grab a giant bag of frozen blueberries. This recipe for blueberry lemon jam rocks anytime of the year.
Ingredients
3 pound blueberries {I thawed mine overnight in the fridge}
2 pounds granulated sugar
1 cup lemon juice
1 cinnamon stick
Directions
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars {I used both Weck and Ball canning jars} and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Combine the blueberries, sugar, cinnamon stick and lemon juice in a 5-quart nonreactive pan. Cover and bring to a boil then reduce the heat a fast simmer and cook uncovered, for 10-15 minutes stirring frequently.
Test to see if it has “set” by spooning a bit onto a cold plate. If it has formed a bit of a skin and started to give a bit like goopy jell-o, you’re good to go, if not, cook for a bit longer.
When jam is ready, remove the cinnamon stick and ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on {see how to use Weck jars}. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields about {8} 1/2 pints.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Sarah Koontz {Grounded & Surrounded} says
I was just thinking it is about time to start using up all the fruit and veggies from last summer’s harvest, this looks like a great recipe! Thanks for sharing a jam recipe in the middle of January…LOVE IT!
Charlene says
Hi Mavis,
I was just thinking of the strawberry kiwi jam I mad this summer with your recipe. I have a question for you- how do you use all of your jelly? We aren’t a big pbj family and only have toast about once a week. I’ve made your delicious pbj bars too. I’m having trouble finding uses for all of the jam in my pantry. Any other suggestions for how to use it up?
Mavis Butterfield says
We eat toast everyday so that is why I make so much jam. 🙂
Allison says
Charlene, if you take your jelly, place it in a pot with balsamic vinegar and simmer it to reduce it – You will have a wonderful “sauce” to use on pork tenderloin, chicken… lots of different meats I have used it with blackberrys and pork tenderloin and was amazed at the taste! Unfortunately I can not give the credit where it is due because I can’t remember where I found the recipe years ago but I will be trying it with other jams and jellies to make them as a wonderful little sauce to our meats! I hope that helps!
Janet says
I keep looking for pectin in this recipe. I have never made jam without pectin, does it still set?
Elizabeth says
This sounds wonderful and I’d love to make this, but I don’t have a food scale. Can you tell about how many cups of berries and sugar you used? Love all your canning recipes!
Melissa says
2 lbs of sugar is 4 cups. Walmart sells a 3lb bag of frozen blueberries for about $11.
Terri says
I already have frozen blueberries at home that I picked last year, so really need to know how many cups are in 3 lbs, please!!!
Terri says
Hoe many cups of berries are in three pounds? I freeze my berries 4 cups per bag. Thanks!
Em says
Terri,
This is from cooks.com:
[Note: volume equivalents will vary based on size of the berries, which can vary by variety.]
1 dry pint of blueberries = 10 to 12 to 14 oz = 2 cups
1 pint fresh blueberries equals 2 cups
1 pound (450g) fresh or frozen = 3 1/2 cups
1 cup fresh blueberries = 9 oz = 250g
21 oz (620 ml) can blueberry pie filling = 2 1/3 cups
10 oz (285g) frozen Blueberries equals 1 1/2 cups
1 cup canned, drained = 9 oz = 250g
1 litre (US quart) whole, fresh blueberries = 750 g (1 1/2 lbs), whole fresh
4 litres (US quarts) fresh blueberries = 3 litres (US quarts), blanched for 30 seconds
500 g / 1 lb blueberries = 2 2/3 cups, whole = 425 ml (1 3/4 cups) crushed [1]
Terri says
Thank you very much!
Ellie says
I was wondering if you could share were you found your lid clamps? I was given Vintage ball jam jars with no grooves for the modern 2 piece leads. I’m hoping a glass lid, gasket and clamp set up like you have pictured might work
Mavis Butterfield says
Hi Ellie,
I used Weck canning jars for the blueberry lemon jam. You can find the jars and seals online at both Williams-Sonoma and Crate and Barrel. Hope that helps.
Cheryl Hecker says
I would like to cut the sugar in half, will this work?
Cathy says
Would I be able to reduce the sugar by following the same recipe? Or would I need to use a low sugar pectin? I would appreciate if you can reply to our questions. Thanks,
Joyce Johnson says
I made this recipe using 5 pounds of frozen blueberries, 2 1/2 pounds of sugar and 3/4 cups of lemon juice. It took a little more time to cook but it came out perfect and is delicious.