How to make blueberry jam for canning. This is a Sure Jell low sugar blueberry jam recipe low a low sugar blueberry preserves canning recipe. I'll also have directions for freezing if you do not want to can your jam.
I was so excited when we moved to the farm and had established blueberry bushes. We love blueberries for muffins, smoothies, and pretty much anything else.
They are one of the first foods in season, and I always use them to make a batch of muffins for the kids. We planted some extra bushes, so now I have enough berries to make a blueberry preserves canning recipe.
When I make jam, I usually make a Sure Jell low sugar blueberry jam recipe. The usual ratio is 1:1 for fruit and sugar.
That's a lot of sugar for as much jam and jelly as we use. Homemade jam and jelly is naturally sweetened with the fruit, so it's fine to use a low sugar pectin.
Blueberry Jam Recipe for Canning
Of course, you can eat this blueberry jam recipe on toast, but it's also delicious on pancakes. I also add it to my Instant Pot cold start yogurt for flavor.
This is a Sure Jell blueberry jam recipe, but you can also make a low or no sugar jelly with chia seeds to naturally thicken it. Learn more about how to make chia seed jam with any fruit.
For more delicious recipes using blueberries, check out these posts:
- Instant Pot Infused Water
- Frozen Blueberry Dog Treats Recipe
- Blueberry Muffins with Greek Yogurt
- How to Make Whole Fruit Popsicles
- Blueberry Smoothie Without Banana
- How to Dehydrate Blueberries
Keep track of this recipe and more in my printable canning journal. It has 29 pages to print to track recipes, inventory, planning, and notes. It also has printable labels, conversion charts, and more.
Can Frozen Blueberries Be Used for Jam?
Yes, you can absolutely use frozen berries to make this blueberry preserves canning recipe. If I don't have time to make jam right away, I prep the berries and freeze them for later.
What is the Ratio of Sugar to Fruit When Making Jam?
For most recipes, you'll use 1:1 fruit and sugar or 2:1 fruit and sugar. I make a Sure Jell low sugar blueberry jam recipe to cut back on sugar.
Can I Use Less Sugar When Making Jam?
You can not use less sugar if you use regular Sure Jell pectin or bulk pectin. The pectin needs the right amount of sugar to gel.
However, you can use a low sugar Sure Jell to make this blueberry jam recipe for canning. A low sugar pectin does not need as much sugar in order to gel.
Do You Have to Use Pectin When Canning Jam?
No, you do not need to use pectin when making blueberry jam for canning. Some fruits have natural pectin that will thicken the jam. My Instant Pot strawberry jam with no pectin explains this more.
You can also use cornstarch or chia seeds to thicken your jam. However, I don't can jam thickened this way.
I have no problems making small batches of jam without pectin, but for canning, I stick with a Sure Jell blueberry jam recipe because I want consistent thick jam.
How Long Do You Boil Jam For?
Always follow recipe directions exactly. You will need to boil this blueberry jam recipe for canning for one minute.
It's important to boil the blueberry jam canning recipe rapidly. A slow boil can destroy the natural pectin in the fruit.
How Much Pectin Do I Need for Jam?
You will need one box of pectin or 1/3 cup of bulk pectin. I love bulk pectin to save money, however, you will need to add all of the sugar to it.
For this Sure Jell low sugar blueberry jam recipe, you have to buy low sugar Sure Jell. You can not use regular pectin to make a low sugar or no sugar blueberry jam for canning.
Why is my Blueberry Jam So Runny?
This Sure Jell low sugar blueberry jam recipe can get runny if you use regular pectin. Pectin needs sugar in order to gel, and this blueberry jam recipe for canning does not have enough sugar for regular pectin.
You many not have boiled it long enough. I always test my jam before canning. If it didn't set right, learn how to fix runny jam.
How to Test Jam and Jelly for Gel Point
I've made dozens of batches of jams and jellies. It's so frustrating when you spend all of that time and it doesn't set up!
Last year, I had several batches of grape jelly made from fresh juice from our grapes. None of them set up because I think my pectin was too old. Luckily, I was able to fix them by the jar as we opened them.
I use the wrinkle test to test my blueberry jam for canning. It's easy and gives me consistent results.
I put a small plate in the freezer just before I start making my Sure Jell blueberry jam recipe. When the jam is done, I put a spoon full of jam on the plate and put it back in the fridge. (Remove the jam from heat while you wait.)
After a minute, push the jelly with your finger. If it wrinkles, it's done. If it doesn't wrinkle, boil it for another minute.
How Do You Preserve Jam Without a Canner?
If you don't want to can your blueberry preserves canning recipe, then you can freeze it. This blueberry jam recipe can be frozen for a year.
Be sure to use freezer containers for best results.
How Long Does Homemade Blueberry Jam Last?
This blueberry jam recipe for canning will last for one year on the shelf. It's a good item to have for your emergency food storage.
Once opened, this blueberry jam canning recipe will last about a month. Low sugar jams tend to have a shorter life once opened.
This Sure Jell low sugar blueberry jam recipe makes about 8 half pint jars.
How to Prepare for Canning
If you are new to canning, you can learn more in my canning for beginners post. Canning can be intimidating, but I promise you that you'll find your groove and it will go smoothly.
Also check out my must have canning supplies and see what you don't need to buy right away.
Blueberry Jam Canning Recipe
To make this Sure Jell low sugar blueberry jam recipe, you will need:
- Fresh blueberries
- Granulated sugar
- Fresh lemon juice
- Low Sugar Sure Jell
Sure Jell Blueberry Jam Recipe Directions
Step #1
Sterilize your jars and clean all of your supplies.
Step #2
In a large pot, place chopped blueberries, 1/4 cup sugar, and the lemon juice. Bring to a boil, stirring frequently. Add the rest of the sugar and return to a boil. Let boil for 1 minute and then remove from heat.
I do a wrinkle test to ensure that my jam is set up properly.
Step #3
Ladle the blueberry jam recipe for canning into clean and sterilized jars. Use a bubble popper around the jar to remove air bubbles. Wipe the top clean.
Step #4
Place the lids on the jars and put on rings. Tighten rings fingertip tight.
Step #5
Process the Sure Jell low sugar blueberry jam recipe in a water bath for 10 minutes. Start the timer once the water starts boiling.
Step #6
Remove jars from the water using a jar lifter. Then set on a towel or other heat proof surface. Let sit undisturbed for 24 hours.
After 24 hours, test the seals. If one did not seal, either process it again or store it in the freezer or put in the fridge to enjoy right away.
I hope you enjoy this blueberry jam canning recipe! For more canning recipes, check out these posts:
- Dandelion Jelly Recipe
- Canned Apple Pie Filling
- How to Make and Can Applesauce
- Homemade Tomato Juice Canning Recipe
- Bread and Butter Pickles Canning Recipe
- Old Fashioned Dill Pickles Recipe
- Peach Jam With Whiskey
Blueberry Jam Canning Recipe (Low Sugar)
Ingredients
- 6½ c. chopped fresh blueberries
- 4½ c. granulated sugar
- 2 tbsp. fresh lemon juice
- 1 box powdered pectin (low sugar variety)
Instructions
- Sterilize your jars and clean all of your supplies.
- In a large pot, place chopped blueberries, 1/4 cup sugar, and the lemon juice. Bring to a boil, stirring frequently. Add the rest of the sugar and return to a boil. Let boil for 1 minute and then remove from heat.
- I do a wrinkle test to ensure that my jam is set up properly.
- Ladle the blueberry jam recipe for canning into clean and sterilized jars. Use a bubble popper around the jar to remove air bubbles. Wipe the top clean.
- Place the lids on the jars and put on rings. Tighten rings fingertip tight.
- Process the Sure Jell low sugar blueberry jam recipe in a water bath for 10 minutes. Start the timer once the water starts boiling.
- Remove jars from the water using a jar lifter. Then set on a towel or other heat proof surface. Let sit undisturbed for 24 hours.
- After 24 hours, test the seals. If one did not seal, either process it again or store it in the freezer or put in the fridge to enjoy right away.
Nutrition Facts
Calories
29.27Fat (grams)
0.02Sat. Fat (grams)
0.00Carbs (grams)
7.57Fiber (grams)
0.19Net carbs
7.38Sugar (grams)
6.93Protein (grams)
0.05Sodium (milligrams)
0.83Cholesterol (grams)
0.00
Like this post? Pin it!
No comments:
Post a Comment