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Blueberry Jam Like My Grandpa's

This recipe is adapted from the Tupelo Honey Café Cookbook and was excerpted from my book, BURNT TOAST MAKES YOU SING GOOD: A Memoir of Food & Love from an American Midwest Family (Viking/Penguin). For more detailed instructions on how to preserve blueberry jam, visit my friend Brooke's excellent site, LearntoPreserve.com 
Course Breakfast, Dessert, Sauce
Cuisine American


  • Large pot
  • Jars and canning lids
  • Tongs to lift cans from hot water
  • large mouth funnel


  • ¾ cup 150g sugar
  • 1 ½ teaspoons pectin
  • 1 ½ lbs 680g fresh blueberries (4 cups)
  • 1 tablespoon 15ml freshly squeezed lemon juice


  • Combine the sugar and pectin in a large bowl until thoroughly blended.  Place the blueberries in a medium saucepan and stir in the sugar mixture and lemon juice.
  • Bring to a boil, reduce the heat to medium, and cook, occasionally stirring, for about 10 minutes, or until the mixture falls in a sheet off the back of a spoon.
  • Allow to cool to room temperature before serving. Store in an airtight container for up to 30 days in the refrigerator. To preserve longer, thoroughly wash and sterilize canning jars and lids according to manufacturer directions. Put the hot blueberry mixture into the jars, and then top with lids and rings and process in a hot water bath for 10 minutes. Turn off the heat and let rest for about five minutes. Using canning tongs, remove the jars and let cool on a towel for about 24 hours before storing. Check the seals. If they're tight, store in the pantry. If not, store in your fridge. For more specifics on canning blueberry jam, see LearnToPreserve.com
Keyword blueberry, cannning, jam, jelly, preserves