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Blueberry Lemon Jam

 4 tbsp Powdered Pectin
 3 cups Fresh Blueberries
 3 tbsp fresh lemon juice
 Lemon Zest - from 1 lemon
 3 ½ cups sugar

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.