Posted by: Becky | July 30, 2010

Wild Blueberry Jam

The other day I took the kids on a hike up to Murphy Dome.  One of the trails lead to the side of an open field.  This field was covered in wild blueberries and cranberries (will go back for the cranberries another day).  We spent some time picking the berries and came home with quiet a few. (will go back for more to freeze to enjoy all winter long)  On the way home the kids kept asking me if I was going to make jam out of some of them.  Sure why not I enjoy blueberry jam….

Blueberry jam:

4 cups crushed berries

4 cups sugar

1 box pectin

canning jars


large pot


damp paper towels

The easiest way I found to crush the berries was to take about a cup of the fruit and squish it with the back of my ladle. Then scoop into a measuring cup.(measure the fruit and then place into pot) 

1. place crushed blueberries into pot.  mix in one packet of pectin.

2. turn stove on to med/high heat and boil the berry mixture until you have a rolling boil (a boil that doesn’t stop when stirring)

3. Add sugar and return to a rolling boil.

*be careful with the mixture at a boil, it can splatter up and burn your skin!!!

4. once at a rolling boil, cook for 1 min and then remove from heat.

5. place funnel in jar and ladle hot berry mixture into it.  leave about a 1/4 to an 1/8 of space at top of jar.

after all the jars are full, take a wet paper towel and wipe off the rims (jam sometimes drips and will cause the seal not to set)  then take a dry paper towel and wipe all rims down.  Place lids on and will jar wrapped in a towel or hot pad tighten lid on jar.  Turn jar upside down on counter and let cool-inverted method of sealing the jar.  (the heat caused a vacuum and will seal without having to boil the jar in water, a much easier and safer way for me to can with the kids)

Once jars have cooled turn right side up (may hear a pop, that’s normal, its sealed :o) and store.  Jam is good for up to a year but it never lasts longer than a few weeks here.

This jam tastes wonderful on pancakes, toast, peanut butter sandwiches, and as a filling for layered cakes :o)


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