How I Make Quick Blueberry Lemon Jam — Canning in 1 Hour
- Prep
- 15 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 8
- Calories
- 150 kcal
- Carbs
- 38.00 g
Ingredients
- 5 cupsblueberries
- 3/4 cuplemon juice
- 1 wholelemon, quartered and thinly sliced
- 49 gramspowdered fruit pectin
- 6 cupssugar
Instructions
- 1
Crush blueberries in a large pot, and stir in lemon juice, sliced lemons, and pectin.
- 2
Heat over medium to high heat, stirring occasionally, until mixture comes to a boil.
- 3
Add sugar, all at once, and stir until dissolved.
- 4
Bring back to a full, rolling boil and boil for one minute.
- 5
Remove from heat, and skim foam.
- 6
Ladle hot jam into sterile jars, wipe rims clean, and screw down bands and lids.
- 7
Gently place jars in a hot water bath canner, making sure the water level is at least one inch deep over the tops of the jars.
- 8
Place the lid on the canner, and bring to a full, rolling boil.
- 9
Boil half pints for 15 minutes, or pints for 20 minutes.
- 10
Remove from heat and let cool for at least an hour.
- 11
Check for seal after 24 hours, wash jars if needed, and store in a cool place out of direct light.