Jammin’ July

22 Pints of Home-Grown Blueberry Jam

Last week we made some yummy blueberry jam. Before that, we made at least two huge blueberry pies, one 12-inch tart, countless blueberry pancakes, and still there are gallons to put up in the freezer. Yay!

I’m contemplating blueberry salsa to go with dinner tonight and am wondering what other unsual ways I can make use of the bounty.

Here’s the jam recipe we used, which worked quite nicely:


1 1/2 qt. fresh blueberries, incompletely mashed to leave some berries whole

2 tbsp. fresh lemon juice

3/4 tbsp grated lemon zest (just the zest, not the rind)

1/2 tsp almond extract

1/4 tsp ground cloves

6 c. sugar

1.5 pouches fruit pectin

1 tbsp. butter

4 pint (16 oz.), 8 (8 oz.) or 16 (4 oz.) jars with lids, sterilized by boiling for 10 minutes.

Put mashed fruit and lemon juice in large 5-quart pan on stove and stir in sugar. Mix well and add the butter, ground cloves, and almond extract. Bring mix to full boil for 5 minutes over high heat; stir constantly.

Pour pectin into fruit and continue to boil for 2 minutes, stirring constantly. If your pectin seems to clump at the surface some, like mine did, ladle out some of the top berries and their liquid along with the clumps, run in the blender a bit, and return the mixture to the pot. Remove from heat. If there’s an excessive amount of foam, skim it off.

Ladle into jars, wipe rims of jam, and then screw on lids. Turn jars upside down for 5 minutes and then turn upright. Let set for at least 1 hour.


We made over five recipes’ worth since we started with 8 quarts of fresh blueberries. The recipe is a slight modification of one I found at Blueberry-Recipe.com.

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One Comment

  1. ruth gallagher
    Posted July 10, 2010 at 1:26 pm | Permalink

    would love some blueberries…..can i pick….the site looks awesome!!

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