Updated: Oct 17
Blueberry jam. Just the name brings thoughts of toasted English muffins smeared with the blue stuff, cream-filled tarts dripping with a sweet berry glaze, or everyday vanilla ice cream transformed into a berry sundae.
As jam aficionados, trust us when we say that no store bought variety, however yummy, can compare to the one you can whip up in your own kitchen made with fresh berries from your own garden.
If you plant a few Bountiful Blue® Blueberry shrubs this spring, by mid-summer you’ll be harvesting bowls of jam-worthy fresh, ripe, sweet berries!
Making this jam is fast, easy, and requires no special equipment (or skills, for that matter). Here is Monrovia’s popular blueberry jam recipe:
6 cups fresh blueberries washed and stemmed
2 cups cane sugar
2 Tbsp. fresh lemon juice
1 (3 oz.) package liquid fruit pectin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla extract
Place washed blueberries into a large saucepan and mash slightly to releases berry juices.
Stir in fresh lemon juice and liquid pectin.
Bring mixture to a full boil over medium-high heat, stirring constantly.
Stir in sugar, nutmeg, and cinnamon.
Allow the mixture to come back to full boil and stir for one minute.
Remove from heat, let cool slightly and then stir in vanilla.
Let jam cool thoroughly. Can in a hot water bath for longer storage or ladle into new, clean, lidded glass jars and store in the refrigerator. Consume refrigerated homemade jam within three weeks (if it lasts that long!).
Also, check out our post on bluebarry care.