Name: Classic Blueberry Jam
Total time: 14 h 30 min
Ingredients: 2¾ cups sugar; 25 ounces (5 cups) blueberries; 2 tablespoons bottled lemon juice; 1 teaspoon grated lemon zest; 2 tablespoons Sure-Jell for Less or No Sugar Needed Recipes

Why This Recipe Works

Most store-bought blueberry jams are rubbery, with a gritty texture. The trick to our bright blueberry jam was making sure not to overcook the fruit. Blueberries have thick skins and numerous tiny seeds within, so when overcooked they can easily take on a leathery texture and mealy taste. To combat this, we gently simmered the blueberries for just 5 minutes to let them release their natural juices before adding pectin (mixed with a little sugar), followed by the rest of the sugar, to create the perfect gel set. We were left with a silky jam and a few intact blueberries that burst in your mouth with a bright and slightly tart taste.

Before You Begin

Freshly picked ripe-yet-firm blueberries are best. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe.

Instructions

Set canning rack in large pot, place four 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium heat, then turn off heat and cover to keep hot.

Combine ¼ cup sugar and Sure-Jell in bowl. Bring blueberries, lemon juice, and lemon zest to simmer in Dutch oven over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until blueberries have softened and released their juice, about 5 minutes.

Bring mixture to boil over high heat. Whisk in Sure-Jell mixture and bring to boil. Whisk in remaining 2½ cups sugar and bring to vigorous boil. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat and skim any foam from surface of jam using spoon.

Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jam into hot jars, leaving ¼ inch headspace. Slide wooden skewer along inside edge of jar and drag upward to remove air bubbles.

For short-term storage: Let jam cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months.)For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet, 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot; let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)