Canning Blueberry Jam - How to Make Delicious Preserves from Fresh Blueberries
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- Опубліковано 24 лип 2024
- It's blueberry time in the GLP kitchen! Today we're making a pot of amazing blueberry jam from several pounds of fresh Michigan blueberries.
This recipe is simple and easy to can, with just a few ingredients including just a hint of cinnamon. So let's jam!
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Materials used in this video:
2Lb Bag of Fruit Pectin Powder
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Hot Water Bath Canner (7 quart jars or 9 pint jars)
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Canning Tools Set (6-piece tool kit)
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Here's the basic recipe:
This batch yields between 5 and 6 pints (or between 10 and 12 half-pints)
4 lbs fresh blueberries
1/4 cup lemon juice
1/2 cup water
1 teaspoon cinnamon
5 cups sugar
8 tablespoons pectin (powder)
Put blueberries in pot with lemon juice and water. Start heating for a couple minutes on high heat to let the berries begin to soften. Then mash thoroughly with a potato masher. Add sugar and cinnamon. Heat a couple more minutes and then stir in pectin. Keep heating, and bring to full rolling boil for 1-2 minutes. Turn off heat. If there is an excess of foam on top, skim most of it off and discard. Then can it right away. 1/2" headspace for pints, 1/4" headspace for half-pints. Process for 10 minutes (for pints and half pints). - Навчання та стиль
Amazing ❤❤❤❤ thank you
Enjoyed this video. Loved the timing( fast forward when necessary). Simple instructions and unnecessary conversation.
Thanks!
Thank you Kathy, I appreciate it!
Love love love blueberries!
Thanks for this recipe. I make my jam in pint jars and this recipe was great. I made 12 pints of Blueberry Jam.
My fave....😊
love this video!!! short, clear, to the point.. im on border in michigan, i agree they are good!!
Thank you Michelle!
Great video, going to the store in the morning to buy blueberries and start making jam. Yours looks so good and haven't had blueberry jam since my mother made it. It was always so good in the winter mornings. Got 6 pints of strawberry jam earlier that should last for awhile. Love your channel. I bought a dehydrator and have been doing carrots,celery, onions for soups and casseroles. Looking for mushrooms on sale also to dehydrate. Keep the videos coming.
Very informational I'm getting ready to make blueberry preserve - jam two questions for you how long do you boil the actual lids of the jars as compared to the jars themselves also I tried making strawberry preserves and it came out really liquidly any ideas what I did wrong thanks so much I appreciate it
I love when men try to do what my grandmother did.
I did this for 5 minutes will that hurt it
Just curious, Great Lakes, would the process be the same for canning blueberry pie filling? I'm thinking, yes. But have you ever canned blueberry pie filling? I'd love to get your take on things. God bless!
Ya know, I've never canned blueberry pie filling. But I think it would be different, in that the jam uses pectin which causes it to "gel". If that's the texture you wanted in your pie filling, I'm sure you could just use the jam. But I think it would make more sense to do the process pretty much the same, but with no pectin. I'll have to read up on that.
@@GreatLakesPrepping Yes, I'd have to agree with you, Great Lakes. Thanks for giving your thoughts on that.
Pie filling uses Clear Jel, not pectin. Recipes are available at the USDA web site for home food preservation:
www.nchfp.ug.edu
Thank you Great Lakes. You are a very good teacher.
Blessing 🙏🙌❤️
@@bonnieganschow9137 Thanks so much.
What about 4oz jam jars at 6000' elevation? Still 10 minutes or do i go 15? Not many videos explain this
Sorry, I've never used jars that small. hardly seems worth the trouble to get one bite of jam. That being said, if you follow half-pint instructions for your elevation, you will be fine. It might process slightly longer than necessary, but it won't really hurt anything.
An excerpt from the internet:
"When processing jellies and jams at high altitudes, process half-pints and pints for 10 minutes at 1,000 to 6,000 feet, and for 15 minutes at altitudes above 6,000 feet."
Since you're right at 6000, I guess go 10 minutes. But again, 15 probably won't hurt your jam.
Can this recipe be cut in half to make a smaller patch?
Absolutely!
I would like to try this, but I have a little question. Can I use less pectin? :))
And less sugar 😅
@@Hello9901 I would recommend searching for a "low sugar" recipe. It will call for a different kind of pectin. And, it's important to follow the proportions of a recipe, otherwise you are likely to have very runny jam.
Try maple sugar for a HEALTHIER Jam
Joint the rest of the world and go metric.