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Nutrition Facts
Serving Size 1 8 ounce jars 315g Recipe makes 7 8 ounce jars)
Calories 777
Calories from Fat 2		(0%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 90mg		2%
Total Carbohydrate 200.8g		66%
	Dietary Fiber 2.9g	11%
	Sugars 195.1g
Protein 0.7g		1%
how is this calculated?

Blueberry-lemon Jam

Recipe #118236 | 15 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Vino Girl
Apr 20, 2005

I love the combination of blueberry and lemon, so I can't wait to give this a try. From Ball Home Canning Products. It assumes you know safe and proper canning procedures.

7 8 ounce jars (change servings and units)

Ingredients

4 1/2 cups blueberries
6 1/2 cups sugar
2 teaspoons lemons, rind of, grated
1/3 cup lemon juice
2 (3 ounce) envelopes liquid fruit pectin (Ball Fruit Jell)

Directions

1
Prepare jars and lids according to manufacturer's instructions.
2
Combine blueberries, sugar, lemon peel, and lemon juice in a large saucepot.
3
Bring to a rolling boil over high heat; stir frequently.
4
Stir in pectin.
5
Boil hard for 1 minute.
6
Remove from heat and skim foam (if necessary).
7
Immediately ladle into hot jars, leaving a 1/4 inch headspace.
8
Cap and process for 15 minutes in a boiling water canner.

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Featured Reviews for This Recipe

From: FilipinoRose

On Sep 10, 2009

This is a great tasting recipe! I agree with Jennalyn about having less sugar and more lemon juice and lemon zest. Some will be a gift. Rose, Sept. 09,2009.

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From: Jennalynn

On Aug 10, 2009

I gave this a five, but with some caveats. I made a batch of the recipe as is, and it was toothachingly sweet! And really didn't have the lemon tang I wanted. So I made another batch and I lowered the sugar to 4 1/2 cups. I raised the lemon juice to 1/2 a cup and I also raised the lemon zest to 4 tsp (or two whole lemons worth). The result? Perfection! As a rule of thumb, most jams have a 1:1 sugar to fruit ratio.

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From: pheasant farmer

On Dec 21, 2008

I just made a double batch of this to go in my gift baskets for the holidays, and I am thrilled with what a lovely jam this makes. The lemon adds just the right tartness to the berries - and the consistency is perfect as well. This is really delicious - thank you for sharing.

1 person found this review helpful

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From: Diana #2

On Aug 24, 2008

This is sooooo good. As soon as I saw 'blueberry/lemon' I knew I had to give it a try. The lemon does an amazing job on the blueberries. Just can't stop eating it. Even my DH, who doesn't care for blueberries said this was very tasty. Trust me...that means good, good, good. I also used frozen berries and cut the recipe in half. It made 4 half pint jars. The colour is amazing too, although the photo just doesn't do it justice. Thanks Vino Girl for sharing your wonderful recipe.

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