Blueberry Jam

We offer five variations here, but let your imagination be your guide in selecting the fruit—we're partial to blueberry jam.

Martha Stewart Living, September/October 1991, Martha Stewart Living, September/October 1991

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Recipe Summary

Yield:
Makes about 5 8-ounce jars
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Ingredients

Directions

  • Crush the blueberries in a large kettle.

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  • 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.

  • 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.

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.

Cook's Notes

Be careful not to crush the berries too much; you want the jam to have some texture.

Variations

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

Variations

Red Raspberry Jam: Substitute red raspberries and increase the sugar to 6 1/2 cups.

Variations

Peach Blueberry Jam: Substitute 2 cups of peeled, pitted, and chopped peaches for 2 cups of the blueberries.

Variations

Sour Cherry Jam: Substitute stemmed and pitted sour cherries, increase the sugar to 5 cups, and omit the lemon juice.

Variations

Gooseberry Jam: Substitute stemmed, crushed (but not pureed) gooseberries.

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