Everyone always needs a little bit of grandma’s blueberry jam in their life, but not many know about it. I learned of this recipe from my grandmother and I have made it every since, as a way to feel close to her again. Also, it is helpful that the flavors are delicious.
This Grandma’s Blueberry Jam Is The Secret Recipe You Need To Know
This jam will be a staple in your kitchen from now on!
As I said, everyone can use a bit of this dish in their life, but what makes it special? I love the flavors of sweet and sour from the blueberries mixed with the spice from the cinnamon.
This jam is fresh any time of the year, whether it is a cold winter morning with a hot bun or a hot summer afternoon with a few crackers.
I use a bunch of fresh blueberries, about four cups to be exact. I also use lemon juice, cinnamon, and white sugar. You can use raspberries, huckleberries, or strawberries.
If you don’t have lemons, use lime juice, or a bit of an acid juice, like pineapple or orange. As for the sugar, I like white sugar, but you can use caster, brown, molasses, or honey.
To cook this will take about 30 minutes, as the mixture gets hot and thick. I usually let everything boil until the temperature reaches 220 degrees F, and I stir continuously to prevent scorching.
I should also remind you to leave enough headspace for the jam to expand. As my grandma always told me, clean the bubbles, and then seal your jars.
Once my jars are cool, I store them in the refrigerator. This jam is good to go for around 10 days, so enjoy it every day you can!
I hope you enjoy my grandma’s blueberry jam that I have made many times and continue to do so every chance I get.
Grandma’s Blueberry Jam
Ingredients
4 cups (512 g) fresh blueberries, mashed
1 tbsp lemon juice
1 cup (128 g) white sugar
1 pinch ground cinnamon
Directions
- Combine all ingredients in a large saucepan.
- Boil until you reach 220 F (104 C) temperature.
- Cook over medium-low heat for about 30 minutes until mixture thickens. Stir frequently to prevent burning.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Gently ladle hot jam into previously sterilized jars, and leave 1/4 inch (6 mm) headspace.
- Remove trapped air bubbles by running a wooden spatula around the inside of jar.
- Wipe rim with clean damp cloth.
- Apply lid and ring, adjust to fingertip-tightness.
- Process jars for 20 minutes (Adjust for altitude).
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Don’t place jars on a cold surface or where there’s a cool draft as jars may break.
- After 24 hours, test seal on lids by pressing down on the center, the lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.
