Tool

• Large pot (at least 5 quarts)

• Long‑handled wooden spoon or silicone spatula

• Candy thermometer

Ingredients

• 6 cups fresh blueberries

• 2 cups granulated sugar

• 2 tablespoons freshly squeezed lemon juice

Direction

Cook the Blueberries

• Wash and dry blueberries.

• Add blueberries, sugar, and lemon juice to a large 5‑quart pot.

• Cook over medium heat for 5–7 minutes, stirring frequently, until berries release juices and sugar dissolves.

• Mash about half of the berries with a potato masher.

Boil

• Attach a candy thermometer.

• Bring mixture to a boil over medium‑high heat, stirring frequently.

• Boil gently for 15–20 minutes, stirring often, until thick and syrupy and temperature reaches 218–220°F.

• Stir more frequently during the last 10 minutes to prevent scorching.

Finish

• Pour hot jam into sterilized mason jars.

• Chill overnight.

• Store in refrigerator or freezer, or follow canning‑jar manufacturer instructions for long‑term sealing.

Notes

• Use a 5‑quart pot to prevent bubbling over.

• Stir with a long‑handled spoon to stay safe from splattering.

• Sterilize jars by simmering them in water for 15 minutes before filling.

• Jam thickens as it cools — warm gently if needed.

Nutrition

(per serving)

Calories: 684kcal • Carbs: 176g • Protein: 2g • Fat: 1g
Saturated Fat: 0.1g • Sodium: 4mg • Potassium: 241mg
Fiber: 7g • Sugar: 163g
Vitamin A: 160IU • Vitamin C: 33mg • Calcium: 20mg • Iron: 1mg