That’s My Jam! Blueberry Jam made with east Texas blueberries grown in Winona Orchards.
Wild or freshly picked blueberries are the secret to the best flavor!
With the abundance of fresh picked berries, summer is a great time for making some jam. In less than an hour, a batch of Blueberry Jam is ready to pour into sterilized jars.
The Blueberry Jam is delicious served with homemade english muffins.
Fruit, sugar and lemon juice. Simple ingredients. Oh so sweet!
- 2 lb blueberries
- 1 lemon - - - freshly squeezed lemon juice
- 5 cups sugar, warmed
Set the oven on the lowest setting.
Sterilize jars, lids, and tops. Place in the warm oven.
Warmed sugar --- Sugar will dissolve quickly in the fruit mixture if it is warmed first.
Add the sugar to a heatproof container. Place the sugar in the oven for about 15 minutes.
Add the blueberries and lemon juice to a preserving pan. Simmer over medium heat, stirring occasionally, until the juices run free. Bring the mixture to a bowl, lower heat and simmer, stirring occasionally, for 15 to 20 minutes.
Add the warmed sugar to the blueberry mixture, stir with a wooden spoon until the sugar is completely dissolved.
Increase the heat, boil the mixture rapidly, without stirring for 4 - 6 minutes or until until it reaches 22FºF.
Remove the pan from heat, skim off any froth from the surface of the jam, using a long-handled metal spoon. The mixture is hot!
Immediately pour the blueberry jam into the warm sterilized jars, within 1/8" of the tops.
Seal the jars and label.