Blueberry Lemon Jam

I love blueberries…I LOVE LEMONS…and I sooooo like blending the two into a jam. I walked to the farmers market on California & Booth, that is held every Saturday during the summer & fall, and bought three baskets of fresh blueberries and two lemons.

Crush (I use a potato smasher) five (5) cups of blueberries (A raspberry hid in my bunch! The rascal!) and put them and the zest and juice of two large lemons into a large stock pot. Stir in a package of powdered fruit pectin and bring to boil over high heat (keep stirring). Add 5-1/2 cups of sugar all at once and bring to a rolling boil, stir constantly this time around. Boil for 1 minute after bringing the syrup to a rolling boil. Remove from heat. Ladle into prepared hot jelly jars, leaving a 1/4″ head space, wipe rims with a damp paper towel to clean…then add lid and screw band on. Place jars in canner making sure you have 1″ over the top of your jars, bring to a boil and process for 10 minutes (plus any additional minutes per your altitude)…I have to boil for 20 minutes. Remove from heat…leave in canner for about 5 minutes…take out your jars to cool. Then wait for the delightful pinging of the lids! 🙂

This is great on good ole peanut butter sandwiches. On pancakes. Frenchtoast. Scones. You name it!

Blueberry Lemon Jam:

5 cups blueberries (smashed)
zest and juice of 2 lemons
1 package powdered fruit pectin
5-1/2 cups sugar

Makes 6-7 half pints


I linked this recipe up with Sweets for a Saturday ~ go check out all the cool recipes!

8 thoughts on “Blueberry Lemon Jam

  1. YUM! I love blueberries and lemon too! I make Wild Mustang grape jelly. They are free for the picking if you have a place where they grow!

  2. I made your recipe this weekend. You say to bring it to a rolling boil for just a minute. I figured that with all that pectin maybe that’s why the short amount of time to cook? I cooked it for more like 5 minutes, as 1 minute was not going to be enough to cook those blueberries or dissolve the pectin and sugar…. i usually slow-simmer my jams for quite a while until I visually see the right texture (and test on cold plate, etc) and use less pectin and less sugar.. Unfortunately, these jams from your recipe did not set 😦 They are the texture of a chunky syrup. Is there something missing in your instructions? I doubled your recipe and used 10 cups of blueberries/etc… The cans are processed and all, so I may need to open them and put them back in the pot. Any additional info would be helpful. Bummer 😦 Thanks!

    • You didn’t read the directions, it takes quite a long time to bring that mixture to boil and in that time all the sugar dissolves. I’m usually stirring for at least 10-15 minutes before a full boil appears. After a full boil appears, then it’s one minute after that.

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