Simple Classic: Blueberry Jam

Jams, jellies, and preserves are such a wholesome and satisfying way to enjoy seasonal fruits with endless flavor combinations. Allison Carroll Duffy’s Preserving with Pomona’s Pectin has countless refreshing and unique combos that you’d probably never think of but there’s something special about the classics. Check out this recipe for Blueberry Jam!


Simple Classic: Blueberry Jam

Here in Maine, we’re fortunate that blueberries are abundant in late summer, and I never tire of this classic way to enjoy them. Blueberries require very little prep, and this jam has few ingredients, so it’s easy and quick to prepare, making it an excellent choice for new jam makers. A dollop of this luscious, deep blue jam on a muffin is scrumptious—or, try it on a cracker with some extra-sharp cheddar for an unexpected flavor treat.


21/4 pounds (1 kg) blueberries
1/4 cup (60 ml) lemon juice
2 teaspoons (10 ml) calcium water
1 cup (200 g) sugar
2 teaspoons (6 g) Pomona’s pectin

If you’re looking for something new, try spicing it up! At the same time that you add the calcium water, add up to 1 teaspoon (2.5 g) of ground ginger, cardamom, cloves, cinnamon, nutmeg, or allspice. Or, you can mix and match these spices—just be sure that the total spice quantity does not exceed 1 teaspoon (2.5 g).

1. If you are new to canning, or need a refresher, refer to chapter 1 (pages 14–43) for step-by-step guidance and additional information on how to safely can your jam. Once ready, proceed as follows.

2. Prepare your jars, lids, and bands; heat up your canner; and sterilize your jars.

3. Rinse blueberries, remove stems, and mash in a large bowl.

4. Measure 4 cups (946 ml) of mashed blueberries (saving any extra for another use), and combine the measured quantity in a saucepan with lemon juice and calcium water. Mix well.

5. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.

6. Bring blueberry mixture to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Can your Jam: Remove jars from canner and ladle jam into hot jars, leaving 1/4 inch (6 mm) of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight.

Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches (2.5 to 5 cm) of water. Place lid on canner, return to a rolling boil, and process for 10 minutes (adjusting for altitude if necessary).

Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

Yield: 4 to 5 half-pint (8-ounce, or 236 ml) jars

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Preserving with Pomona's PectinIf you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum.

Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor!