Whitesbog Blueberry Jam
Capture the taste of summertime with Whitesbog Blueberry Jam, a sweet and tangy spread inspired by the historic birthplace of the cultivated blueberry. This homemade jam combines plump, fresh blueberries with zesty lemon juice and fragrant lemon zest for a citrusy twist that enhances the natural sweetness of the fruit. Using powdered pectin ensures a perfectly set jam, while a short cooking time preserves the vibrant flavor and color. Ideal for breakfast spreads, dessert toppings, or gifting, this easy blueberry jam recipe yields plenty to share or savor all year round. Plus, it’s a wonderful way to celebrate blueberries during their peak season!
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Recipe Information
Ingredients
- 4 cups fresh blueberries
- 2.5 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 package (1.75 ounces) powdered pectin
Instructions
Step 1: Rinse the blueberries under cold water, removing any stems or debris. Pat them dry with a paper towel.
Step 2: In a large, heavy-bottomed pot, combine the blueberries, lemon juice, and lemon zest. Mash the blueberries with a potato masher or fork until a chunky consistency is achieved.
Step 3: Gradually stir in the powdered pectin. Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
Step 4: Add the granulated sugar all at once, stirring to dissolve. Continue stirring as you bring the mixture back to a full, rolling boil (a boil that cannot be stirred down). Boil for 1 minute, then remove the pot from heat.
Step 5: Skim off any foam from the surface using a spoon for a cleaner appearance and smoother texture.
Step 6: Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth and secure the lids.
Step 7: Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Adjust for altitude as needed (add 1 minute for every 1,000 feet above sea level).
Step 8: Remove the jars and let them cool at room temperature for 12-24 hours. Check that the lids have sealed before storing.
Step 9: Store the jam in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 weeks.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 610.6 g | 222% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 560.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
