The Pioneer Woman Tasty Kitchen
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Blueberry Lemonade Jam

4.71 Mitt(s) 7 Rating(s)7 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 5

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Level: Intermediate

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Description

Oh yum.

Ingredients

  • 7 cups Crushed Blueberries
  • 1 package Low-sugar Sure-Jell
  • 3-½ cups Sugar
  • 1 Tablespoon Grated Lemon Peel
  • ⅓ cups Bottles Lemon Juice

Preparation

Wash jars, bands and lids. Submerge 9 half-pint jars in a large pot or canner full of simmering water (make sure you put something in the bottom of the canner so the jars don’t come in direct contact with the bottom of the pot). Put flat lids in small saucepan of simmering water.

Pour crushed blueberries into an 8 qt. stock pot. Mix low-sugar Sure-Jell with 1/4 c. of the sugar and stir into blueberries. Add enough water to the 1/3 c. lemon juice to equal 1/2 c. total fluid. Stir lemon-water into blueberries. Bring to a boil then add the rest (3 1/4 c.) of the sugar. Return to a hard, rolling boil and boil for one minute. Remove from heat and stir in lemon zest.

Empty half-pint jars of water one at a time and ladle in blueberry mixture, leaving 1/8 inch head space. Wipe jar rim and put on flat lid. Screw on band. Return to simmering water in canner. When all jars have been filled, place lid on canner and bring water to a boil. Process 10 minutes in water-bath. Cool on counter, away from drafts.

Makes 9 – 10 half pints

16 Comments

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food4friends on 8.6.2015

Can fresh lemon juice be substituted for the bottled?

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Kirsten on 8.3.2011

I made some this morning, as my first canning project! It turned out well, except I misread the recipe and used pint jars, but read up on canning mistakes in my Ball food preservation book and was able to reprocess my jam very easily. Thanks for the recipe….its a keeper!

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ogleacres on 4.13.2011

I can’t wait to try this! My mom has a bazillion blueberry bushes at her house. I always end up with several pounds, and a girl can only make so many muffins and pancakes…

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hisirishgem on 8.14.2010

Oh Yum! I just made some and it’s REALLY good!! I too am canning some for us AND for gifts. Thanks for the recipe!

Rebekah

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hisirishgem on 8.10.2010

Is it ok to use the Ball regular pectin?

7 Reviews

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clojkovic on 7.10.2012

I made this last week and it’s AMAZING! Everyone that’s tried it loves it. I’m a beginning canner and it was easy.

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Lacee on 10.11.2011

Love this! The flavor is amazing. Great with english muffins!

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raesmama1 on 10.7.2011

My whole family adored this! It was gone before my apple butter (and that’s the house favorite!). The only difference I think I’d make next time is to run it through a food mill to get out the skins. Great recipe! Thanks so much.

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Kirsten on 8.3.2011

Very good recipe…I love a very citrusy flavor so would like to experiment with adding some more lemon zest!

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scarredbutlucky on 5.14.2011

Absolutely perfect and delicious. I will definitely be making it next blueberry season! I didn’t get as many half pints as expected {i only got 7.5} but no biggie.

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