New This Month

Blueberry Jam

We offer five variations here, but let your imagination be your guide in selecting the fruit.

  • Yield: Makes about 5 8-ounce jars

Source: Martha Stewart Living, September/October 1991


  • 4 cups fresh blueberries, stemmed
  • 1 package powdered pectin
  • 2 tablespoons fresh lemon juice
  • 4 cups sugar


  1. Crush the blueberries in a large kettle.

  2. Place over high heat and add pectin and lemon juice. Bring to a boil, stirring constantly. Stir in the sugar, bring back to a boil, and let boil for 1 minute.

  3. Remove kettle from heat. Skim off and discard any foam. Carefully ladle jam into hot, sterilized jars, leaving 1/4 inch head space. Wipe excess jam from inside and outside rims, then seal.


Black and Red Raspberry Jam: Substitute any proportions of black and red raspberries.

Cook's Notes

Liquid pectin can be substituted for powdered pectin in all of these recipes, with no difference in results. Simply reverse the order in which the pectin and sugar are added.


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