Blueberry Jam Recipe

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Photo courtesy of Dynamic Graphics/John Fox Images
To make blueberry jam, you need a supply of fresh, whole blueberries.

The early days of summer make the start of blueberry season. These sweet, tangy, nutritious fruits grow wild in abundance throughout the northern regions of the U.S. They’re great by themselves, mixed in with breakfast cereal or embedded in pancake batter, and now with this recipe you can spread them on your morning toast!

Blueberry Jam

2 quarts blueberries, rinsed and drained
3 tbsp lemon juice (optional)
2 tsp pectin powder
1/2 to 1 cup honey, or 1 cup sugar
1/2 tsp calcium powder

Cook and mash the berries, making 4 cups mashed purée. Add lemon juice if desired. Stir the pectin powder into the sweetener, mixing well. Make a calcium solution by mixing 1/2 teaspoon calcium powder with 1 cup of water. Bring fruit to a boil that cannot be stirred down. Add the sweetener, whisking it into the boiling berries. Return to a boil. Add 4 teaspoons calcium solution. Stir well. Pour into hot sterile jars. Seal and can or freeze. Makes 4 to 5 cups jam.