This Ball blueberry jam recipe is a classic way to preserve fresh blueberries, offering a burst of flavor with every spoonful. Made with just a few ingredients, this Ball blueberry jam recipe is perfect for spreading on toast, filling pastries, or topping yogurt. With simple steps, this Ball blueberry jam recipe makes it easy to create a delicious, homemade preserve to enjoy year-round.
Ingredients:
Ingredients for the Ball blueberry jam recipe:
- 4 cups fresh blueberries
- 2 tbsp lemon juice
- 1 box (1.75 oz) powdered pectin
- 5 cups granulated sugar
Execution
Step-by-Step Method for the Ball blueberry jam recipe:
- Prepare the blueberries: Wash the blueberries thoroughly and crush them with a potato masher or food processor. Measure 4 cups of crushed fruit and transfer to a large pot.
- Add lemon juice and pectin: Stir in the lemon juice and powdered pectin. Heat the mixture over medium-high heat, stirring constantly, until it reaches a full rolling boil.
- Add sugar: Gradually add the granulated sugar while stirring. Return the mixture to a rolling boil and boil for 1 minute, continuing to stir.
- Skim foam: Remove the pot from heat and skim off any foam with a spoon.
- Fill jars: Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims with a clean, damp cloth and seal with lids and bands.
- Process in a water bath: Place the jars in a boiling water bath canner. Process for 10 minutes, then carefully remove and let cool on a towel.
- Check seals: After 24 hours, check that the jars are sealed properly. Store sealed jars in a cool, dark place for up to 1 year.
Tips:
For the Best Ball blueberry jam recipe:
- Use ripe blueberries: Choose fully ripe blueberries for the best flavor and natural sweetness.
- Sterilize jars: Always sterilize jars before filling to ensure the jam stays fresh and safe to eat.
- Adjust sweetness: Reduce sugar slightly for a less sweet jam, but keep at least 4 cups for proper setting.
- Try variations: Add a pinch of cinnamon or vanilla extract for a unique twist on the classic flavor.
FAQs:
- Can I use frozen blueberries? Yes, thaw frozen blueberries completely before crushing and proceed with the recipe.
- What if my jam doesn’t set? If the jam doesn’t set, reprocess with additional pectin following the package instructions.
- How long does homemade jam last? Properly sealed jars last up to 1 year in a cool, dark place. Opened jars should be refrigerated and consumed within 3 weeks.
- Can I use liquid pectin instead of powdered? Yes, but follow the specific instructions for liquid pectin to ensure the jam sets correctly.
