• Cooking Time: 45
  • Servings: 2-3 jars
  • Preparation Time: 20


This was our family's favorite fruit spread all year. It's great in plain yogurt!


  • 4 cup blueberries, washed and dried
  • 2 tbsp lemon juice
  • 4 c sugar
  • 1-2 pkg liquid fruit pectin
  • 1 tsp butter
  • 2-3 canning jars


  • Put the blueberries, 1 package of pectin, and lemon juice into a large stock pot.
  • Stir until mixture over medium-high heat until it comes to full boil.
  • Add sugar and stir to dissolve.
  • Bring to full, rolling boil again, add butter to dissipate foam.
  • Test jam for readiness by dropping a spoonful onto a plate and leaving the plate in the freezer for a few minutes. If the jam "gels" after cooling, it's ready. If not, add more pectin from the second packet until it reaches the right consistency.
  • Ladle jam into hot canning jars to 1/4 inch top of jars.
  • Either process jars in boiling water bath 5 minutes or store jam in the refrigerator until used.

Categories: Jam/Preserve 
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