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Blueberry Jam with Pectin

Blueberry jam with pectin is the fastest route to homemade jam that sets properly without hours of stirring or guesswork. This recipe delivers thick, spreadable jam in under an hour with foolproof setting using commercial pectin.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Condiment, Spread
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 5 pounds fresh blueberries about 8 to 9 cups, rinsed and drained
  • 3 cups granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 package 1.75 ounces powdered pectin or 2 tablespoons liquid pectin
  • 1/4 teaspoon butter optional, helps reduce foam
  • Pinch of sea salt

Equipment

  • Large stainless steel pot (at least 8-quart capacity)
  • Wooden spoon or heat-resistant spatula
  • Candy or instant-read thermometer
  • Measuring cups and spoons
  • Fine-mesh strainer or colander
  • Potato masher or food mill
  • Canning jars (8-ounce or 4-ounce), if canning
  • Jar funnel
  • Clean kitchen towels

Method
 

  1. Rinse your blueberries under cold water and drain them thoroughly in a colander. Pat them dry with a clean kitchen towel to remove excess moisture.
  2. Pour the blueberries and sugar into your large pot and stir together gently. Let the mixture sit for 5 to 10 minutes so the sugar starts drawing out the blueberry juice.
  3. If using powdered pectin, whisk it together with 1/4 cup of the measured sugar in a small bowl until no lumps remain.
  4. Set your pot over medium-high heat and bring the blueberry mixture to a rolling boil, stirring occasionally.
  5. Once boiling, stir in the pectin mixture and lemon juice, then add the pinch of salt and butter if using.
  6. Keep stirring constantly and bring the pot back to a full rolling boil for exactly 1 minute to fully activate the pectin.
  7. Remove the pot from heat and place a small spoonful of jam on a chilled plate. After 30 seconds, push the jam gently with your finger; if it wrinkles and holds its shape, the gel point is reached.
  8. Use a clean spoon to skim off any foam floating on top of the jam.
  9. If canning, ladle the hot jam into sterilized jars leaving 1/4 inch headspace, then process in a water bath canner for 10 minutes. Otherwise, skip canning and refrigerate.
  10. Allow the jars to cool completely at room temperature before storing. The jam will continue to thicken as it cools.

Notes

Use a candy thermometer to hit 220 degrees Fahrenheit for foolproof setting. This jam is ready in under 60 minutes and can be canned or refrigerated. Store in the refrigerator for up to three weeks or freeze for up to one year.