Blueberry-Lemon Jam
The lemon brightens the blueberry's sweetness and adds a floral note that makes this jam sing.
Time: 45 minutes · Yield: 4-5 half-pint jars
Ingredients
- ●1.1 kg (4 cups) fresh or frozen blueberries
- ●Zest of 2 lemons
- ●60 ml (¼ cup) fresh lemon juice
- ●1 package (49 g) powdered pectin
- ●800 g (4 cups) sugar
Method
- Crush the blueberries in a large pot using a potato masher — leave some chunks for texture.
- Add the lemon zest, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly.
- Add the sugar all at once. Return to a rolling boil and boil for 1 minute, stirring constantly.
- Remove from heat, skim foam, and ladle into hot sterilized jars with ½ inch headspace.
- Process in a water bath for 10 minutes.
- *Storage:** Sealed jars for up to 1 year. Refrigerate after opening.
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