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For small and fragile items we would direct you to: Mail Boxes Etc. The auctioneer has chosen not to publish their results. The longer it cooks, the more liquid you remove, plus you have less product afterwards.

Using the pectin helps the jam to set quicker which saves you more product. Run a search for pectin to learn much more about it than I can reply to here. Do visit with us again� real soon. Hi, I like the looks of your recipe.

I wonder if this can be a looser jam? I have made blueberry jam the last two years both times using pectin, and the first time, I used the whole amount the recipe called for, the jam was much too firm for me. Last year I halved it but still would like it looser. Not as loose as a sauce but not so firm a spoon sticks up out of the jar.

Can I shoot for less jelled phase in the plate test you mention in order to get a softer jam? Hi Jo, Thank you for the question. You should have a good consistency even when using pectin. I suspect you may have overcooked it a bit too long, which causes it to get all gummy.

You might even need to add some more sugar second time around. Thank you for your question and be sure to visit with us again� real soon. I made your blueberry jam yesterday, so good! This jam tastes like blueberries, not sugar and blueberries! I hope this helps, and Thank You for trying our Blueberry Jam recipe.

I trust it will turn out well for you. I just made 8 half pint jars myself this past week. A friend picked and gave me several pounds, so I put them to good use. The only thing I modified from your wonderful was I added another 1 tsp of lemon juice because it a bit sweeter. In the future I will use less sugar if my blueeberries are sweeter than others. Thanks again, I knew I can always count on Southern recipe:.

Hi Juliana, Congratulations on canning your first Blueberry Jam. Keep up the great work. Thank you for this wonderfully written and very descriptive recipe for blueberry jam. It encouraged me to finally give canning a go! I used wild blueberries that my husband and son picked on an outing, although I only had enough for a jar and a half.

What do you usually do with leftover jam? Will it be safe to eat? Hi Dottie, Thank you for both your compliments and for your comments regarding Taste of Southern. Most of the time, you will have some leftover product from your canning adventures. That just usually goes into a container with a lid and into the refrigerator to use first.

It will still last a month or more, so use that up first and save the properly sealed jars for later. Thank you for your question and your support. My jam did not set, and I added some pectin to help it along, boiling hard for 1 minute after stirring it in. Any idea where I may have gone wrong? Can I still salvage this bacth?

I made a double batch, probably a bad idea� Can I save it? Hi Kelly, Thank you for your question. It does take more time, but its just what works. It could be that after a couple of weeks, they might firm up more to your liking.

I hope it all works out for you. Keep me informed. Thank you for your visit and do stop by for another visit with us� real soon. I found this recipe to be so easy and helpful. I made this jam and it was horrible! I followed the directions exactly and the jam turned out a super thick, unspreadable blob.

What happened. It sounds like you cooked it a bit too long. You have a wonderful site. The instructions and photos makes the canning process simpler to understand for first timers like me.

Planning to make blueberry jam this evening. I dont have a rack to place in the cooking pot to seal the cans. I read your comment that says that a towel can be placed inside the pot. Will that work? I heard that using frozen berries is fine especially where blueberries are concerned. Do you have any thoughts on this? Many thanks! Hi Megan, Thank you for your question. As I understand it, you can use frozen blueberries, as long as they do not contain sugar or syrup already.

The rest of the recipe, should be the same procedure. Do let me know if you try it and how it turns out. I appreciate your question and do hope it turns out well. I just made peach jam last night and boy is it delicious!! Thanks so much for that recipe. Hi Steve!! First timer here! Wonderful tutorial you have put together!

I was wondering if I could add some strawberries with the blueberries? Would that still turn out the same or is strawberry jam a different method? I absolutely love giving homemade gifts for occasions and jams would be perfect!

Can I just put the jars right in the pot without a rack? Thank you again! I really think you will enjoy it after you get over the initial time or two of going through the process. It can get a bit daunting the first time or so around when everything starts needing to be done all at one time it seems.

But� you CAN do it. As for mixing the strawberries and blueberries, I see no problem with that. Just try to keep the final amount of the combined fruit equal to the first amount called for in the recipe. Now, about that canning rack. The purpose of the rack is to keep jars up off the bottom of the pot so water can circulate underneath the jars. It also prevents hot spots that might burn the jam inside the jars as they are processing.

Some folks take some of the old metal bands and connect them together with string or plastic zip ties to form a makeshift rack in the bottom of the pot. Garage sales, thrift stores etc.

I also suggest you visit your local Agriculture Extension Service for more information on canning. Many of them offer free use of canning pots, especially the more expensive pressure canning pots. Check your phone directory or the Internet to see if one is available.

I wish you all the best with your home canning and freezing adventures. Thanks for your questions and do visit with us again� real soon. Hi there Steve. It is a great refresher course and brought back memories of old.

It was a joyous occasion when i finally had a jar gripper and a canning funnel. Many thanks for taking the time to create instructions for us! Yeah�my 6th jar just popped!

Keep up the great work and be sure to visit with us again soon. Thank you so much for posting this recipe and excellent instructions!

Just made a beautiful batch 5 jars of blueberry jam. Your step-by-step instructions and pictures gave me the little extra encouragement that I needed! Our local blueberry patch is bursting this year and now I have more delicious way to use them. Do stop by for another visit� real soon. I have always been too intimidated to try to make jam, but your directions made it seem like I could do it. But when I tasted the blueberry�. And look at you� making Raspberry Jam as well.

How wonderful to find this site! It especially made me happy to see those blueberries with the NC on them. I guess lots of family will be getting some of your jam for Christmas this year.

Thanks for sharing! Hopefully your family will realize just how lucky they are if they get one of your jars of jam for Christmas. When I started making mine, I quickly realized that any time someone gave you something they had preserved on their own� they must really like me. Keep up the good work and enjoy those berries while you have them.

Nice blog, I wish you well with the homestead. Do drop by and visit with us again� real soon. Nice to find this recipe. I made raspberry jam without pectin a few weeks ago and it turned out perfect � really intense flavour. Hi Rob, Thank you for your comments. Good morning Mr Gordon, Thank you for your quick and easy recipe Yesterday after Church my family and i went blueberry picking at our local blueberry patch.

When we got home I went straight to the computer to find a recipe, yours was the first one I came to and so after reading it, and the follow up questions and answers, decided to make it. One batch was made with sugar and the other batch with honey the honey is from a local honey farm. So he opened a jar, I know it should sit longer but he really loves anything blueberry! He said it was delicious! Thank you again for your step by step instructions, they were quick and easy and produced an amazing product.

Bless you Mr Gordon. Darla Flake. Hi Darla, Thank you for your kind comments and for taking the time to share your experience with our Blueberry Jam Recipe. Keep up the good work with your canning projects. I just wanted to thank you for this amazing tutorial on blueberry jam. I am giving it a shot today! I have been looking for a pectin-free jam recipe and they are so hard to find!

I came across your site and this is perfect! I just started making jam�last weekend, actually, and I have caught the bug. I have to say, it much easier and much more FUN than I expected! I have been toying with the idea of attempting canning as a way of preserving for about a year now, but was scared. The process just looked too involved and time-consuming and I was intimidated. Then, last weekend, I ended up with strawberries and peaches and nothing to do with them.

Even with me running back and forth from the computer to the kitchen, checking instructions, it only took about 2 hours from start to finish! And the jam was GOOD!

Today I am going to try your blueberry jam. LOVE blueberries! I have added a jar lifter and measuring tool to my arsenal and got pint jars this time around.

I am toying with the idea of strawberry and blueberry jam as well�Fingers crossed!! Hi Clare, Thank you so much for your kind words and compliments. Its always a thrill to realize someone else is jumping in and trying their hand at doing some canning.

Lots of fun though. I think I missed all the Strawberries this year and my favorite Blueberry picking place just started picking today.

Maybe I can work with some Blueberries myself before they all disappear. I highly suggest that you look for some classes in your area on canning.

The Agriculture Extension Service in your area will probably have some and they are very reasonable to attend. Those helped me a lot and I still go to them just to try to keep up to date on any changes. I always meet some of the nicest people as well. Remember us when you become famous� OK? Thank you again and do stop by for more visits real soon.

I am going to try ypur blueberry jam recipe this weekend. Can I substitute honey for sugar? And if so, how much honey do I use? Hi Lidia-Maria, The sugar is just a sweetener and honey can be used instead. Having said that, I have never made any with just honey but I understand it is pretty tasty and works pretty good. Good luck with your canning adventures and do come back and visit with us again� real soon. I am a newbie and recently went blueberry picking for the first time.

So I went out last night and purchased everything I needed and researched recipes. My question is, how many cups of whole blueberries makes 6 cups of crushed? Thank you for your question. You will probably need about cups of whole berries to equal 6 cups of crushed.

I hope you get this information in time to help you out. Hi Steve! Thank you for responding. Although I went ahead already and figured it out, I just needed an extra bowl for the extra mashed blueberries : I do want to tell you that the recipe worked out great!

I did run into a small problem and ran out of regular sugar around my third batch. I ended up using 2 cups regular granulated sugar and 2 cups packed brown sugar. Not worried though, the taste was great and so I decided to make french toast for dinner to try it on and YUM!

Enjoy your weekend. Hi Melissa, Glad to hear you got through all of those Blueberries. That was a bunch of them for sure. That happens sometimes.

Congratulations on jumping in and doing some canning. Thank you for your comments and please stop by for another visit with us� real soon. I am a newbie and hope to make some blueberry Jam as soon as it comes into season and I have been researching a lot of recipes which most of them do use pectin.

Just asking. Hi Linda, Thank you for your question. The Official Ball Blue Book to Preserving, copyright , Page 32, lists a variety of berries that can be made into jam using just the berry and sugar � no pectin.

It may take a bit longer to cook the jam down to a gel stage so you just need to study up a bit on how to do that. You may also find that it foams a bit more without pectin and its recommended that you skim that off before you place your jams into jars. As with anything, practice makes perfect and learning how to get to just the right gel point is really the main concern when making jams and jellies.

Too early and it will be runny and too long and it will come out gummy. But, you can do it and I highly encourage that you just jump right in and give it a go. Maybe try a small batch or two and give it a couple of weeks to set then try another batch.

Best wishes on your adventures. Hi, Thank you for this helpful tutorial; it was just what I was looking for. I do have a question about the gelling point. About how long does it take to reach that point? Could you give an approximate time, like minutes? It simmered and I stirred for probably 25 minutes. I probably have blueberry syrup now instead of jam, but it sure is delicious!!

Thanks again. Hi Susan, Thank you for your questions. The cooking time will of course vary from one batch to the other.

You were about right with your time of minutes on average. You need it to sort of sheet up on the back of the spoon or, as it drops off, watch for the drops to get down to about two drops running together as it drops off the spoon. It can even take a week or two weeks for it to set.

As long as the jars properly sealed, you can open them, empty the contents back into the pot and cook it down some more. Just depends on how many jars of jam you made first go around. But, as mentioned, as long as the jars sealed, even if its just syrup, it should be safe to keep for a year or longer.

I do hope this helps. Thanks again for the question and for your comments. Can this recipe be used for seedless Blackberry Jam?

If not do you have a good one you could send me? Hi Scott, Thank you for your question. Jelly is made from just juice while jam is made using crushed fruit. Its just more of a way to describe the finished product I guess.

Perhaps I can give it a try this year myself. Thanks again, I hope this helps. Your email address will not be published. Notes Any jars that do not seal are still safe to eat but should be refrigerated and used first. Nutrition Serving Size: Half Pint. Subscribe If you enjoyed this article, subscribe to receive more just like it. I know. Carmen says:. January 5, at pm. Court says:. July 7, at pm. Steve Gordon says:. Kathy Rubeck says:. June 29, at pm.

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