- Prep Time
- 5 mins
- Cooking Time
- 12 h
- Total Time
- 12 h
- Makes
- 4 cups (1 L)
Ingredients
- approx. 3 1/2 cups
- fresh blueberries
- 875 mL
- 1 3/4 cups
- sugar
- 425 mL
- zest of 1 lemon
- 1/4 cup
- lemon juice, or to taste
- 60 mL
- 1/2 tsp
- ground cinnamon (optional)
- 2 mL
- 1 pouch
- liquid pectin
- 85 mL
Directions
Step 1
Place blueberries in large bowl. Crush with potato masher to split open berries. Pulse with hand-blender (also called immersion-blender) — or transfer to food processor — to further break up blueberry skins into smaller pieces to preferred texture.
Step 2
Into blueberry mixture in bowl, stir in sugar, zest and half the lemon juice. Taste. If more tartness is preferred, add remaining lemon juice. Whisk in cinnamon, if using. Let stand 15 min.
Step 3
Add pectin. Stir 3 min., to blend in pectin and ensure sugar is completely dissolved, no longer grainy.
Step 4
Divide blueberry mixture into four 1-cup (250-mL) freezer-safe containers with tight-fitting lids, leaving 1/2-in. (1-cm) head room for expansion during freezing. Cover loosely with lids and let rest at room temperature 12 hr. to set. The jam is ready to eat after resting. Seal lids tightly and store refrigerated up to 3 weeks. Or freeze up to 6 months.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1 tbsp/15 mL):
- Calories:
- 30
- Carbs:
- 7 g
- Sugar:
- 6 g
