Have an extra pint of blueberries that you’re not sure what to do with? Blueberry Jam! This is an easy small batch recipe, that anyone can make. No “Sure Gel” or pressure cooker needed!
You have to use sterilized jars (boil in water for 10 minutes to ensure no yucky bacteria build up), and process the jam for at least 10 minutes if you want to save the jam for future use. Like with making quick pickles, its a good idea to have canning tools. Just ensure that you sterilize any tools you do use and after the jars are sterilized, you only handle the outside of the jars/lids/rings.
I adapted this recipe from the Blueberry and Apple Jam recipe in Canning For a New Generation: Bold, Fresh Flavors for the Modern Pantry (making the yield smaller and omitting the apples) and from Brooklyn Farm Girl’s, One Pint Blueberry Jam (using sugar instead of honey, omitting the cinnamon and ensuring that sterile technique and proper processing is instructed). You can keep this jam canned for up to 18 months (if you get the proper seal) or in the refrigerator for 14-30 days! Goes great with butter and toast, with biscuits, croissants, mixed in yogurt, served with cheese…you get the picture!
Small Batch Blueberry Jam
Canning pot (or large pot with lid)
2 Half Pint Jars with lids/rings (or one pint jar with lid and ring)
1 pint Blueberries
1/4 Cup Sugar
Zest of 1/2 Lemon (about 1/2 tsp)
Juice of one Lemon (about 1 Tbls)
Sterilize jars, lids and tools in a canning pot or large lidded pot, and keep them at a simmer. (Large swings in temperature can cause issues with the glass, seal, etc)
Put all the ingredients in a medium saucepan and bring to a boil, stirring frequently. Then simmer, covered, for about 30-40 minutes, stirring occasionally, until a thick, jelly like consistency forms.
Place jars on a clean towel on counter. Pour jam into jars, leaving about 1/4″ headspace. Wipe the rim of jars with damp paper towel and lid the jars. Tighten rings to just tight.
Note: At this point if you know you want to eat this jam right away, you can let the jars cool and then refrigerate. The jam will last 14-30 days in the refrigerator. Otherwise continue reading on for proper sealing and processing technique to save your jam for up to 18 months.
Return jars to hot water and return to a boil. Process (boil) covered for 10 minutes. Remove jars to a towel and let sit for at least 12 hours. After one hour, ensure that the jars have sealed, by making sure the lid does not move up and down when pressing on the center. If any jar does not seal, immediately refrigerate and enjoy right away! Makes two, half pint jars. Enjoy!