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Fresh Florida Blueberry Jam | Olives-n-Okra

Best Ever Blueberry Jam Recipe

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 9 cups
Calories 82 kcal


  • 4 1/2 cups fresh crushed blueberries about 4 pints
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 7 cups sugar
  • 2 pouches liquid pectin

Other things you'll need

  • 4 Ball pint jars and 1 half pint jar with lids and rings
  • Waterbath canner 21½ quart with rack and cover
  • Jar funnel jar lifter, and magnetic lid lifter


  • To prepare jars: Wash jars, lids, and rings in hot soapy water. Put jars in the waterbath canner, and cover completely with water. Bring water to a simmer (don't need to boil). In a small saucepan, add lids and bring to a simmer. You don't need to add the rings. It is important to keep jars and lids hot or your jam might not seal.
  • To make the jam: Wash and prepare blueberries. Remove the stems and any overly ripe blueberries. Place blueberries in a deep bowl or pot and crush using a potato masher. Crush 4 pints of blueberries or more until the crushed blueberries equal 4 1/2 cups.
  • In a six or eight quart saucepan, add crushed blueberries, sugar, and lemon juice. Add a half teaspoon butter to help keep foam to a minimum. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in liquid pectin, and return to a full rolling boil and boil for one minute, stirring constantly. Remove from heat. Remove any foam that has settled on top of the hot mixture.
  • To process the jam: Remove one jar at a time from the canner. Empty the water in the jar back into the canner. Fill jars within an ⅛ of top. Wipe jar lids and threads. Center lid on jar, add ring, and screw tightly. Place all jars in canner. Add enough water to cover by at least one inch and increase heat to high. Once the water reaches a full boil, cover and boil for 10 minutes. Turn off heat and remove lid. Allow jars to rest for 5 minutes, then remove from pot. Let cool completely before storing.


Recipe will fill four pint jars with a little left over. Use a half pint jar, or just store the extra jam in the refrigerator. Cook time is 20 minutes, but allow about an hour to bring the water bath canner to a boil, fill the jars with hot jam, and process them in the canner. Cool the jars overnight before tightening the bands.


Serving: 42gCalories: 82kcalCarbohydrates: 21.7gProtein: 0.1gFat: 0.1gFiber: 0.5gSugar: 20.9g
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