Blueberry Orange Jam with Pectin
Learn how to make homemade blueberry orange jam from an easy recipe. Use fresh or frozen blueberries for this orange blueberry jam canning recipe with pectin.
Equipment
- 8 Half-pint canning jars, bands, and lids
- 1 Boiling water canner
- 1 Round potato masher
- 1 Microplane zester optional, but it makes grating the zest a breeze
- 1 Mini chopper food processor optional, but much less messy for chopping up the oranges
- 1 colander
- 1 Small metal saucepan with a lid
- 1 Large, non-reactive stockpot
- 1 Set of canning tools optional, but these sure have made canning easier
- 1 Large ladle
- 1 Wooden spoon
Ingredients
- 5 cups fresh or frozen blueberries
- 6½ cups granulated sugar
- 2 medium seedless navel oranges to make 1.5 cups chopped oranges and zest
- 2 tablespoons lemon juice fresh or bottled, either is fine
- 1 1.75-ounce box powdered pectin
Instructions
- Measure out the sugar in a mixing bowl so it will be ready to add to the blueberry orange jam mixture all at once when needed.
- Measure out the fresh or frozen blueberries in a colander. Rinse and drain.
- Mash blueberries in a large, non-aluminum pot and set aside.
- Zest the two oranges and add the zest to the blueberries in the pot.
- Be careful not to zest the white pith underneath the outer rind. Peel the oranges, discard the peels, and finely chop the orange pieces in a food processor. Use the pulse setting.
- Measure 1 and 1/2 cups of the orange pulp and add it to the pot containing the mashed blueberries. If you have slightly less than 1 and 1/2 cups, that’s okay.
- Add the powdered pectin and lemon juice to the pot, then bring to a boil, stirring frequently.
- Add the pre-measured sugar all at once and continue to heat the mixture.
- Bring it to a full rolling boil over high heat, stirring constantly. Boil hard for one minute. Remove from heat.
- Using tongs, if you have them, lift hot jars out of hot water. I usually place mine in the sink.
- Bring the pot of hot jam over and place it next to the jars on a hot pad, trivet, or wooden cutting board to protect the counter.
- Place the jar funnel, if using, on top of each jar before filling it.
- Ladle the hot jam into one hot jar at a time
- Leave 1/4-inch head space in each jar. Wipe jar rims with a clean, damp cloth. Attach lids. Adjust until they are fingertip tight.
- Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch.
- Bring the water to a boil and process the jars for 10 minutes (15 minutes for altitudes above 1,000 feet).
- Process in a boiling water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
- When processing is done, remove the jars (again using a jar-lifter, if you have one) and place on a towel to absorb the drips and to cool.
- If all has gone as it should, you should hear the jars seal as they cool. When they are cool, press the center of each lid. They should not flex.
- Label and store the jars in a cool, dry place. The quality is best if used within 12 months. Refrigerate any jars once opened.
Notes
Calories listed are for one tablespoon of blueberry orange jam.