Homemade Blueberry Jam

Love this Homemade blueberry jam recipe. The lemon juice, zest and fresh nutmeg really make it special.


6 cups smashed blueberries (this is about 6 dry pints or 1.7 kg blueberries)
4 cups (800g) sugar
1 lemon, juice and zest of
2 tsps ground cinnamon
1/2 tsp nutmeg, freshly grated
6 oz. (170 ml or 2 packets) liquid pectin


  1. Canning prep: Ready the boiling water bath and the clean (washed with soap and water) jars you plan to use for canning. Check your jars and lids for nicks or cracks – don’t use them if they have any because it could jeopardize creating a good seal. If using standard Ball or similar style jars, it helps to put them in the pot you plan to use for canning and fill them (and the pot) with water, then bring to a boil. Keep the jars at a simmer (180°F) until they are ready to use. Place the lids in a small saucepan with enough water to cover them and set to a simmer over low heat (high heat can compromise the gummy seal material). If using Weck jars, you only need to sterilize your jars and glass lids if they will be processed for less than 10 minutes. Place the rubber rings in a small saucepan of water and bring to a boil for 2-3 minutes then leave them in the hot water until you are ready to use them.
  2. Make the blueberry jam: Combine the smashed blueberries and sugar in a large non-reactive pot. Bring the mixture to a boil over high heat. Add the lemon juice, lemon zest, cinnamon, and nutmeg to the blueberries and boil 15-20 minutes. Stir the jam frequently to avoid burning at the bottom of the pan. When the jam has thickened and looks shiny, stir in the liquid pectin. Let it return to a rolling boil for 5 minutes. Remove the jam from heat and start ladling jam into the jars, leaving 1/2-inch headspace.
  3. .....
  4. Visit Homemade Blueberry Jam @ userealbutter.com for full directions

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