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Blueberry Jam

by in Sep 2010
Blueberry Jam
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Yield: 8 - 10 jars (8 ounces each)

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  • 4-1/2 cups crushed blueberries
  • 7 cups granulated sugar
  • 2 tablespoons lemon juice
  • 2 pouches (3 ounces each) liquid pectin


In a large saucepan over medium heat, combine crushed berries, sugar, and lemon juice, stirring well until bubbling. Cook for 5 minutes, continuing to stir.

Add the liquid pectin and allow the mixture to resume boiling. Continue to cook for an additional minute.

Pour into clean, sterilized canning jars and seal. Process in boiling water for 12 minutes.
Updated Monday, August 30th, 2010

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2 Responses to Blueberry Jam

  1. carol cohen July 26, 2013 at 6:44 pm #

    Are you able to freeze this blueberry jam

    • Aimee Seavey July 29, 2013 at 12:50 pm #

      Hi Carol – we don’t advise freezing blueberry jam. When made correctly, the jam will stay fresh and shelf-stable in the jars until you open them.

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