Alaskan Blueberry Jam
Alaskan Blueberry Jam
For the past couple of years, after having the amazing pleasure of meeting Destiny’s grandmother, she has taken me blueberry picking. There is something so special about spending the day picking Alaska blueberries and then bringing them home to preserve. This jam is a simple way to capture a little taste of an Alaska summer in a jar and enjoy those berries long after picking season is over.
Ingredients
- 2½ pints ripe blueberries
- 1 tablespoon bottled lemon juice
- ½ teaspoon cinnamon, optional
- 5½ cups granulated sugar
- ¾ cup water
- 1 box, 1¾ ounces, powdered fruit pectin
Instructions
- Wash and thoroughly crush the blueberries, working with a small amount at a time. Place the berries in a large saucepan and add the lemon juice, cinnamon if using, and water.
- Stir in the powdered pectin. Bring the mixture to a full rolling boil over high heat, stirring frequently.
- Add the sugar and stir well. Return the mixture to a full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from the heat and skim away any foam. Ladle the hot jam into hot, sterilized half pint or pint mason jars, leaving ¼ inch headspace. Wipe the rims and apply the lids and bands.
- Process in a boiling water canner according to your elevation. The tested processing time is 5 minutes at 0 to 1,000 feet, 10 minutes at 1,001 to 6,000 feet, and 15 minutes above 6,000 feet.
Notes
Make this at your own risk because once you open a jar, it’s hard to stop! During Caleb and Destiny’s wedding, with all the family in town, I think we went through two jars in three mornings. It’s especially good spread on a warm slice of sourdough bread.