Our first summer in our house, we discovered that the wetlands in our backyard are full of blueberry trees. I can go out for hours in my wellies and pick until my bucket is full. Each year, I gather about 16 cups total. Then, I schedule a jam day (which went much smoother this year compared to last!)
If you look up anything to do with canning online, you’ll find suggestions for specific supplies. I use two pots and some jars. The recipe I’m sharing below fills 12- 12 oz canning jars. I’ve found that canning requires five simple steps.
First, sterilize your jars.
It is incredibly important to sterilize your jars so that no bacteria is present in your jam. Boiling your jars and lids is crucial.
Second, make your jam.
See the recipe below!
Third, fill your jars.
I use a glass liquid measuring cup to scoop the jam into the jars. You can also use a funnel to make things easier.
Fourth, heat your jam jars in a water bath.
Placing your filled jars in boiling water for 5-10 minutes helps heat the jam to its final stage, sealing your jars for long term storage.
Fifth, let your jars rest.
After you remove your jars from the water bath, let them sit. You’ll hear the lids popping as the jars cool, meaning they have sealed properly.
I love this jam recipe because it contains much less sugar than most you will find out there. It’s perfect for any blueberries you can get your hands on, but I am partial to the wild ones. It’s always a bit of an “end of the summer sign” for me to be making and canning jam, but I know it’ll make the fall all the much sweeter to have fresh, homemade jam on hand.
Wild Blueberry Jam
16 cups blueberries
Juice from 1 lemon
1 cup sugar
4 tbsp. pectin
- In a large pot, combine your blueberries and lemon juice, stirring occasionally. Bring to a boil and then add your sugar and pectin. Continue stirring.
- Return your jam to a boil for five minutes. Remove from heat and let sit for five minutes. From there, you can fill your jars.
If you make this recipe, leave a comment below! I hope you love it as much as I do.