Easy Low Sugar Blueberry Jam For Canning And Freezing
This easy low sugar blueberry jam for canning and freezing is naturally sweet and decadent. It is delicious on yogurt, waffles, cheesecake and sandwiches.
Print Recipe
Ingredients
- 10 cups Fresh Blueberries
- 1 cup Water
- 1 Lemon
- 1 Lime
- 1/2-1 cup Sugar
- 1/4 cup Cornstarch + 1/4 cup cold water Makes a slurry
Instructions
- Wash blueberries in water and vinegar.
- In a large pot (6-quart) place the washed blueberries and 1 cup of water. Turn to medium-high heat.
- Cut the lemon and lime in half and squeeze the juice onto the blueberries and then throw them into the pot.
- Add in the sugar and stir well.
- Bring the berry mixture to a full rolling boil then turn the heat to medium-low.
- Simmer for 40-45 minutes until the consistency is thicker and the berries are completely broken down. The cooking time may vary.
- Make a cornstarch slurry and slowly add it to the hot jam stirring constantly. Simmer for five (5) more minutes and remove from the heat.
- Puree the blueberry mixture with a hand blender.
- See notes for canning instructions.
Notes
- Set a canner on the stove with water and turn to medium heat.
- Wash jars in hot soapy water. Set clean jars in a row and place a metal funnel on one.
- Fill a hot jar with hot jam leaving about 1/2 inch headspace.
- Wipe the rim of the jar and fit it with a new lid. Screw bands on finger tight.
- Place the hot jars into the hot water (of about the same temperature) and bring to a full boil.
- Cover and set a timer. The processing time for 1/2 pint jars in a hot water bath is 10 minutes. 15 minutes for pints.
- Remove jars with a jar lifter and set them on a towel on the counter spaced an inch or two apart to cool to room temperature.
- Label, remove bands, and store in a dark place.
Servings: 8 1/2 pints