From the Big Mill Bed and Breakfast comes this fantastically easy Blueberry Jam recipe. Hurry – blueberries are almost out of season, but there is still time to make a few batches to freeze and enjoy through the winter months!

Blueberry Jam


4 pints fresh blueberries

Zest and juice of 2 lemons

7 cups sugar

½ teaspoon butter, to reduce foaming (optional)

2 pouches liquid fruit pectin (6 ounces total)


Put half of the berries in an enamel or stainless cooking pot and crush the berries, making juice. Stir in the remaining berries, the lemon zest and lemon juice. Add the sugar and butter and bring to a full rolling boil that cannot be stirred down. Pay careful attention to the pot. It will boil over in a heartbeat and you don’t know what a mess is until you boil over blueberry jam.

While the berries are seriously boiling, quickly add the fruit pectin and stir for exactly one minute. Remove from heat and put in sterilized jars, following canning directions.

10 half pints plus a wee jar for tasting.

*Recipe and image courtesy of the*