Blueberry Honey Jam Recipe

blueberry honey jam recipe

blueberry honey jam recipeIt’s about this time of year I start to crave fresh fruit that we only get during the warmer summer months. They’re more expensive and harder to find. But as luck would have it, a vendor at the farmer’s market had cases of blueberries on sale for only $4. The berries were ripe and perfect for making jam, which was perfect for me. I split a case with a friend and got another. Yes, there were some berries that were too old, but the rest were perfect for making some Blueberry Honey Jam. Only 3 ingredients, and we have some great jam to enjoy until the warm days of summer head our way again.

blueberry honey jam recipeIngredients:

  • 8 cups fresh Blueberries
  • 1 cup Honey
  • 1/2 Lemon


  1. Wash and clean your blueberries. Remove any fuzzy or old berries and any stems remaining. Place in a large non-reactive pot (stainless steel or similar) and mash with a potato masher.
  2. Add in the honey and the juice from 1/2 of lemon to the pot.
  3. Heat over medium high heat for approximately 15 minutes, or until the mixture comes to a rolling boil that cannot be stirred down. Allow to boil like that for 5 minute.
  4. Remove from heat and place into clean jars. The jars can be kept in the fridge for use for up to 3 weeks, or can be processed for longer storage (instructions included).

blueberry honey jam recipeCanning Instructions: 

  1. Place 8 clean pint jars on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
  2. Prepare 8 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
  3. Prepare your ingredients according to the directions above.
  4. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Put your ingredients in your jars. into each jar until there is about 1/2 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
  5. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
  6. Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 10 minutes.
  7. After the jars have processed for 10 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!


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