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.
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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. 🙂
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!