Okanagan Blueberry Jam

Happy Monday friends! We hope you had the opportunity to relax this July long weekend and enjoy some beautiful weather. We had the opportunity to get away from the city for a couple days and spend time with our family camping in BC. I even had the opportunity to explore the lovely town of Revelstoke where I found an adorable antique store. (Stay tuned for another blog post in regards to what treasure we scored at the antique shop!)

BlueberriesThe views along the road are stunning but no road trip to BC is not complete without a pit stop at one of the best Okanagan fruit stands on the side of the road in Golden, British Columbia. We purchased peaches, nectarines and a flat of blueberries. One of my all-time favourite DIY projects is making homemade jam. Not only is it healthier then store brand jams and the flavours are incredible but it also allows us to support local Canadian farmers. Here is my simple and delicious recipe for making homemade blueberry jam. My recipe below yielded 17 (250ML) mason jars of blueberry jam.

Ingredients:

  • 10 cups of blueberries
  • 1 package of Pectin (for Jams & Jellies)
  • 1 cup of water
  • 4 cups of sugar
  • 2 tbsp of lemon juiceĀ BlueberryJam
  1. Rinse the blueberries thoroughly.
  2. In a large pot mash all the blueberries together.
  3. Add 1 cup of sugar, 2 tbsp of lemon juice, 1 cup of water and the 1 package of Pectin to the mashed blueberries.
  4. Bring the batch of blueberries to a hard boil for approximately 2 minutes.
  5. Add the rest of the 3 cups of sugar.
  6. Bring the batch again to a hard boil for approximately 2 minutes.
  7. Turn off the heat and let it simmer for 5 minutes.
  8. Ensure all your mason jars have been cleaned and sterilized.
  9. Add the blueberry jam into each mason jar and wipe the rim.
  10. Tightly secure the lid to each jar to ensure it seals correctly.
  11. In another pot, bring water to a boil and add a kitchen towel to the bottom of the pot. Add 4 mason jars at a time to the boiling water. Let the jars boil in the water for approximately 7 minutes to seal the jam.
  12. Once each jar has been boiled in the hot water, place them on a cooling rack and allow them to cool.
  13. Enjoy!

 

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