Summer comes alive year-round with this blueberry honey jam recipe. This recipe uses less sugar than commercial preserves, so it features a softer set and a lovely, subtle sweetness.
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Yield: 4 pints
- 2 1/2 cups blueberries
- 1 3/4 cups granulated sugar
- 1 cup mild honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 1.75-ounce package liquid pectin
How to make blueberry jam:
Sterilize 4 1-pint jars, along with their lids and rings, and keep them hot until ready to fill with the blueberry jam.
Mix the blueberries, sugar, and honey in a large saucepan and allow the blueberries to rest in the sugar and honey for 20 minutes. Mash the blueberries with the lemon juice and zest until the mixture has a coarse texture and then bring it to a boil over medium-high heat. Boil the jam for 2 minutes, stirring constantly.
Remove the pan from the heat and stir the liquid pectin into the jam. Carefully ladle the hot mixture into the jars, allow the jam to cool for 20 minutes, and then tighten the lids and rings on the jars. Allow to the jars to cool at room temperature for 3 hours and then refrigerate for up to 3 weeks or freeze for up to 6 months.
This blueberry honey jam recipe makes 4 pints of jam.