Blueberry Honey Jam

This easy blueberry honey jam is packed full of flavor. Adding honey enhances the flavor of the blueberries without overpowering it, unlike conventional jams.

I love celebrating the seasons, and blueberry season is at the top of my list! I love picking the blueberries, eating the blueberries and preserving the blueberries. One of my favorite ways to preserve blueberries is by making blueberry honey jam.

This is a winner in our house. In fact, it is not uncommon for 1 jar to be consumed in a sitting.

I don’t know about you, but I am not a fan of conventional jam recipes that dump tons of sugar into the berries. It takes away from the flavor of the blueberries by covering it up. But, adding just a touch of honey celebrates the flavor instead of taking away from it.

If you have never made blueberry jam, don’t be intimidated. It is super simple to make!

There are several ways to make blueberry jam. Many people use conventional pectin and tons of sugar. This is not my favorite method because it takes away from the flavor. I am also skeptical of the ingredients in the pectin.

Another way is to boil the mashed blueberries and sugar down until it has a jam like consistency. A lot of people do this because they don’t want to use pectin. I used to do it as well. However, it takes quite a while to reach a jam like consistency and you end up boiling most of the nutrients out of your final product.

There is a third method that I have found, that I love! It gives an all natural alternative to conventional pectin without having to boil the jam to death. I present to you Pomona’s Universal Pectin. This pectin is amazing and here’s why…

Why I use Pomona Pectin

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Pomona’s Universal Pectin contains no added sweeteners, no preservatives and no fillers. That is an automatic yes in my book! Their unique formula allows you to control the amount of sugar going into the jam. It is 100 percent pure citrus pectin! Not to mention, their packaging is adorable.

If you’re looking for an alternative to the mysterious pectin at your local supermarket, give Pomona’s Universal Pectin a try!

Why make your own jam?

There are many reasons to consider making your own jam. The obvious reason is you know exactly what is going into that jam. It is a matter of 3 ingredients versus however many ingredients are in the store bought version.

Let’s talk about the store bought version for a moment. Where do their blueberries come from? And what kind of sugar do they use in their jam? And what other ingredients are lurking in the jam? How was it processed?

These are all good questions to ask. When I make blueberry honey jam at home, my blueberries come from my own blueberry bushes and my neighbor’s blueberry bushes. That is the closest to local I can get. And, with this recipe, I can choose a natural sweetener like honey and control the amount I put into the jam.

Making my own jam is a small sacrifice to provide good wholesome food for my family.

What equipment do you need to make your own jam?

• A stockpot, I use this one from Staub and I love it. This company is amazing. They have the best customer service and their products last a lifetime and can be handed down.
• Jars for storing the jam. I use a combination of weck jars and ball jars.
• A funnel for keeping messes to a minimum. This isn’t absolutely necessary but it keeps the jam in the jar instead of on the counter. I like these stainless steel funnels.
• Lids for sealing your jars. I use these lids from Harvest Guard for canning. They are made in the USA and are re-usable and I will never go back!
• Large pot for canning jars. I use this one for my hot water bath.

What if I don’t want to can my jam?

No problem, just throw a lid on it, like this one. And store it in the fridge for about a month.

Ingredients for Blueberry Honey Jam

Blueberries

Honey (I recommend local honey, but if you can’t find any, this honey is a good alternative)

Pomona’s Universal Pectin

How to make Blueberry Honey Jam

Start by measuring 4 cups of blueberries. Pour the blueberries into a pot and begin mashing. I like to use a potato masher, but you can use whatever it takes to mash them!

Once the blueberries have been mashed, add the calcium water. Wait, what?

Calcium powder comes in the box of Pomona’s Universal Pectin. Following the instructions in the package, combine 1/2 cup of water with 1/2 tsp of calcium powder. I typically mix mine in a jar and store the remainder in the fridge. One jar of calcium water will last me through the canning season.

After mixing calcium water, add 2 tsp to the pot of mashed blueberries and stir to combine.

Now, with the pot on the stove, turn the heat up until it reaches a full rolling boil.

While you are waiting for it to boil, combine the honey and pectin. Measure 1/2 cup of honey with 2 tsp of pectin and stir until fully combined.

When the blueberries have reached a full boil, add the honey mixture and stir continuously for about 2 minutes. After this, wait for it to return to a full rolling boil. Once it reaches the full rolling boil, turn off the heat.

Congratulations, your jam is now finished. Now it is time to spoon the mixture into a clean jar. I use a wide mouth funnel like this, to spoon the mixture into the jar. At this point, the jam is ready for canning. Perhaps your thinking, how can I wait to eat this goodness? No problem, pop a lid on the jar and store the jam for up to a month in the fridge.

Also, remember to lick the spoon, pot and whatever else comes in contact with the blueberries. Trust me on this one!

How to can Blueberry Honey Jam

First, grab clean, canning jars and lids and place them in a hot water bath until they are fully heated. Once hot, take the jars out carefully and begin spooning the hot jam into the hot jars. Leave 1/2″ headspace for Weck jars and 1/4″ headspace for Ball canning jars.

Next, wipe your lids clean from water. Also, wipe the rim of your jars clean. Now, lay the lids onto the jar and screw on the band. I use Harvest Guard Reusable Lids and the instructions are slightly different than the regular canning lids. If you are using regular canning lids, make sure the band is on tight.

Now, lower the jars into the hot water, making sure that the jars are fully covered. Bring the hot water back to a full boil and start that timer! Process the jars for 10 minutes.

After the ten minutes are finished, lift the jars out of the canning bath and let rest on the counter. Oh yeah, turn off the heat! If you are using the standard canning lids you will hear a popping sound. This popping sound lets you know the jar has been sealed. Make sure that each jar is properly sealed before storing.

Now that you have conquered Blueberry Honey Jam, why not try my Strawberry Honey Jam Recipe. It is equally delicious!

Check out these recent post to learn more on preserving the harvest!

3 Easy Ways to Preserve Zucchini

The Ins and Outs of Growing Garlic

How to Dry Herbs