This jam recipe uses frozen berries (store bought or homegrown), fresh lemons, cane sugar, and non-GMO powdered pectin.

You don’t have to grow your own blueberries or wait until U-pick season starts because this recipe is tailored for frozen berries!

Here we look at tools you need, ingredients, and step by step instructions that will help you make, and water bath can this blueberry jam.

Let’s Dive In..

Blueberry Jam Recipe with Pectin | Water bath canning

Tools you need

Dutch oven or other heavy bottom 8-quart pot
Potato masher or immersion blender
Water Bath Canner
Mason jars, lids, bands
Mason jar funnel, jar lifter, and a ladle

Ingredients:

4 pounds of frozen blueberries
3 cups of cane sugar
Juice & Zest of 2 lemons
1/3 cup of non- GMO powdered pectin (2oz of liquid pectin)

Instructions:

Makes about 8 jelly jars (1/2 pint jars). With a little extra if you are lucky.

Place your jars into hot water in your sink and fill your canner to the appropriate water bath canning line. Allow jars to sit in the hot water and the canner to heat up while you make this jam.
Place your berries in your Dutch oven or pot.
On medium high heat, heat your berries until juices are flowing and they are no longer frozen.
Once berries are heated up use a potato masher or immersion blender to smash the berries. A potato masher will create a chunkier jam while the immersion blender will make a smoother jam.
Once smashed, add sugar, lemon zest, and lemon juice.
Stir well and allow the sugar to dissolve.
Taste test (carefully) once the sugar is fully dissolved. Adjust taste with sugar if you want.
Once taste is achieved, add pectin.
Bring to a rolling boil and allow to boil for 15 minutes stirring frequently so nothing burns or sticks to the sides or bottom of the pan.
Do a frozen spoon test, or the plate test to check gel consistency. You of course can perform this at any time during the 15-minute boil. You are looking for thick jelly that barely moves.
Once gel consistency is reached, take jam off the heat and place your jars onto a towel.
Fill your jars with 1/4th inch headspace
Wipe rims, and place lids & bands on finger tight
Load canner with your jars using a jar lifter and place canner lid on.
Water bath can your 1/2-pint jars for 10 mins. (Pints jars need 15 minutes).
Once processed, allow canner to cool off the heat for 5 minutes with the lid on.
After 5 minutes, carefully remove the lid and use the jar lifter to take your jars out of the canner. Place jars on a dry tea towel.
Allow to cool for 24 hours before checking seals.
Wash jars in lukewarm, soapy water after they are completely cooled, label, and store on your cool, dry shelf.