Ingredients
Units
Scale
- 8 cups fresh blueberries
- 6 tablespoons low or no-sugar needed powdered pectin (for a stiffer jam, use 9 tablespoons)
- 6 cups sugar
- Juice and zest from 2 lemons
- Pinch of nutmeg
Instructions
- In a large bowl, mash the berries with a potato masher or wooden spoon, then transfer the crushed berries to a large, heavy-bottomed pot.
- In a second bowl, mix the pectin with ¼ cup of the sugar, setting aside the remaining 5 ¾ cups of sugar. Stir the pectin/sugar mixture into the mashed berries, then add the lemon zest, lemon juice, and nutmeg to the pot.
- Stirring constantly, bring the berry mixture to a full rolling boil that can’t be stirred down.
- Add the remaining sugar. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and allow to cool for 10 minutes, stirring occasionally to distribute the fruit. Skim foam if necessary.
- Ladle into HOT jars* (never put hot jam in cold jars), and process in boiling water bath for a full 10 minutes (adjusted for altitude). If not canning, allow jam-filled jars to cool, then store immediately in the refrigerator or freezer. If using plastic freezer containers, follow the manufacturer’s instructions.
- Prep Time: 30 minutes
- Cook Time: 10 minutes