Sweet tender blueberries, tart fresh lemons. This is my favorite combination of sweet and tart. That’s why we decided to can a few jars of blueberry lemon jam and share that recipe with you.
July is the best time of year to find fresh blueberries, strawberries, and tart cherries for canning. But year-round you can usually find blueberries in the grocery store. So this is a recipe you can make anytime and enjoy fresh jam for your recipes.
I love that my daughter, Sara helps me to make jam. This is one of her favorite recipes to make.
Vegetarian Cooking Made Easy!
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What’s the trick to great tasting jam?
We always suggest using farm fresh produce that’s in season for your recipes. This is a simple recipe, you can customize it to make it sweeter or more tart. I have even added vanilla for a twist and it’s so good!
Jam is great on pancakes, toast, or ice cream!
We love this recipe over pancakes as a syrup alternative. It’s so good and my kids always loved peanut butter and jelly pancakes when they were little. Topped with some fresh whipped cream, this is a sweet treat! The lemon really brings out the flavors of the blueberries, making this blueberry lemon jam recipe one of our favorites.
Why water bath canning?
We have tried a few other canning techniques for different preservations we do. For canning jam, we make small batches. So the Instant Pot heats very well and seals the jars with little effort. If you want to learn more about water bath canning in the Instant Pot, we love this tutorial.
Always use new sealing lids, they are one time use only. You can reuse the jars and rings next time.
How Long Does Blueberry Lemon Jam Last?
You can store your canned blueberry lemon jam in a dark pantry for up to a year. Once opened, we suggest using it within 3 months if kept in the refrigerator.
You can also freeze jam in freezer safe containers up to 4 months.
Blueberry Lemon Jam
Prepare the water bath canner and jars. Add water to your canner, we use our Instant Pot and a canning rack. Follow your canning instructions for water bath or steam canning.
Add clean jars to a large pot and bring to a boil, then reduce the heat to a simmer. We also use a small saucepan at low heat for the lids.
Pour your berries into a large saucepan and gently mash them. Then stir in the sugar, and lemon zest and juice. Stir well.
Bring your saucepan to the stove and stirring constantly, bring your mixture to a rolling boil. Stir in the pectin and continue to boil for 1 minute.
Carefully remove your jar from the hot water and set on a towel on the counter. Then gently ladle the hot berry jam into the prepared jars. Clean the rim of the jar with a damp cloth then place the flat lid on the jar with a magnetic lid catcher. Do not use your hands, the water is HOT!
Then close the cap with the screw-on ring firmly.
Arrange your filled jars into the water bath canner and add water as needed and follow your canning directions. We leave our jars in the steam canner for 10 minutes and then remove the jars and place them on the counter for 24 hours without moving them.
Check the seals on the jars ( the jars should have “popped” and the middle will stay down if sealed correctly)
If any of the jars haven't sealed correctly, you can refrigerate them and still use them for about a month.
Ingredients
Directions
Prepare the water bath canner and jars. Add water to your canner, we use our Instant Pot and a canning rack. Follow your canning instructions for water bath or steam canning.
Add clean jars to a large pot and bring to a boil, then reduce the heat to a simmer. We also use a small saucepan at low heat for the lids.
Pour your berries into a large saucepan and gently mash them. Then stir in the sugar, and lemon zest and juice. Stir well.
Bring your saucepan to the stove and stirring constantly, bring your mixture to a rolling boil. Stir in the pectin and continue to boil for 1 minute.
Carefully remove your jar from the hot water and set on a towel on the counter. Then gently ladle the hot berry jam into the prepared jars. Clean the rim of the jar with a damp cloth then place the flat lid on the jar with a magnetic lid catcher. Do not use your hands, the water is HOT!
Then close the cap with the screw-on ring firmly.
Arrange your filled jars into the water bath canner and add water as needed and follow your canning directions. We leave our jars in the steam canner for 10 minutes and then remove the jars and place them on the counter for 24 hours without moving them.
Check the seals on the jars ( the jars should have “popped” and the middle will stay down if sealed correctly)
If any of the jars haven't sealed correctly, you can refrigerate them and still use them for about a month.
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