Tested till perfect Blueberry Jam

Blueberry Jam

This intensely flavoured jam has a soft set. It is excellent stirred into yogurt or spread on pancakes, dolloped on waffles or as an ice-cream topping.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2008

Recipe4 out of 5 based on 33 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size six 1-cup (250 mL) jars


  • 8 cups 8cupsblueberryblueberries
  • 2-1/2 cups 2-1/2cupsgranulated sugar
  • 1 pkg (49 g) 1pkg (49 g)light fruit pectin crystals
To change the number of servings, enter the number, then press "calculate". or reset


In large Dutch oven and using potato masher, mash blueberries to make 5 cups (1.25 L). Add 1 cup (250 mL) water.

Mix pectin with 1/4 cup (50 mL) of the sugar; stir into blueberries. Bring to full rolling boil over high heat, stirring occasionally. Stir in remaining sugar and return to full rolling boil; boil hard, stirring, for 1 minute. Remove from heat; skim off foam.

Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)

Nutritional Information Per 1 tbsp (15 mL) : about

cal 28 pro 0g total fat 0g sat. fat 0g
carb 7g fibre 0 chol 0mg sodium 1mg

% RDI:

vit C 2
All rights reserved. TVA Group Inc. 2015