This post may contain affiliate links. If you use these links to buy something, we may earn a commission.

The Sweet Joy of Blueberry Jam: Why You Should Be Canning It

Few things capture the taste of summer quite like a spoonful of blueberry jam. Bursting with deep, sweet flavor and that signature jewel-toned color, blueberry jam isn’t just delicious—it’s a little jar of happiness that you can enjoy all year long. If you’ve never tried making it yourself, now’s the perfect time to discover just how simple and rewarding it can be.

Blueberry jam is incredibly versatile. Spread it on warm biscuits, swirl it into yogurt, drizzle it over cheesecake, or even use it as a glaze for pork or chicken. It’s one of those pantry staples that adds a pop of flavor wherever you need it.

Canning blueberry jam isn’t just about making something sweet—it’s about slowing down, savoring the season, and creating something with your own two hands. The first time you open a jar you canned yourself, you’ll feel the pride and joy that comes from preserving a little piece of summer to enjoy all year long.

Easy Blueberry Jam Recipe for Canning

Equipment Needed:

• Water bath canner
• Mason jars with new lids and bands
• Potato masher
• 1 Ladle
• 1 Funnel
• 1 Jar lifter

Jar Preparation:

Wash your jars, lids, and bands. For more detailed information, see our detailed preparation for proper canning techniques.

Ingredients:

• 4 cups fresh or frozen blueberries
• 4 1/2 cups granulated sugar
• 1/4 cup lemon juice (fresh or bottled)
• 1 box powdered pectin (about 1.75 oz)
• 1/2 tsp of butter

Instructions:

In a large pot, mash the blueberries with a potato masher. You can leave them slightly chunky or smooth, depending on your preference.

Stir in the lemon juice, pectin, and butter.

Why use butter? When boiling, a foam may develop. This will need to be skimmed off. The use of butter keeps this foam from forming or, at least not as much foam.

Bring the mixture to a rolling boil over medium-high heat, stirring constantly.

What is a rolling boil? A rolling boil is when the jam reaches a full, vigorous boil that cannot be stirred down.

Add all the sugar at once, stirring until dissolved. Return the mixture to a rolling boil and cook for 1–2 minutes, stirring constantly. Remove from heat.

With your funnel, quickly ladle the hot jam into prepared jars, leaving 1/4 inch of headspace. Wipe rims clean with either water or vinegar and a paper towel.

Place the lids on top, and screw on the bands until they are fingertip-tight. Do not over-tighten.

Place jars in a boiling water canner. Make sure they’re covered by at least 1–2 inches of water—process for 10 minutes. After the water has come to a boil, start your 10-minute timer.

After the 10 minutes are up, let it sit for a minute. Remove the lid and make sure it is pointed away from you. You don’t want hot steam in your face.

With your jar lifter, lift out the bottles and put them on a kitchen towel. The jars may start to make a popping sound. This is the jars’ sealing. You will want to make sure all jars are sealed. Remove the bands to check. If the lids can be lifted, then the jar did not seal. Add a new clean lid and reprocess the jam as stated above.

---