Blueberry Jam

You can substitute a 6-ounce bottle of pectin for the dry pectin.


4 cups blueberries

4 cups granulated cane sugar

1 cup orange juice

1 teaspoon orange zest

Pinch freshly ground nutmeg

Pinch salt

1 1¾-ounce package dry pectin

  • Add the blueberries, sugar, orange juice, orange zest, nutmeg, and salt to the pressure cooker. Stir to combine.

  • Lock on the lid and bring to low pressure. Maintain pressure for 3 minutes. Remove from the heat and allow pressure to release naturally.

  • Remove the lid. Either process in a food mill to separate the pulp from the skins or push the blueberry mixture through a strainer.

  • Return the pulp to the pressure cooker. Place over medium-high heat, stir in the pectin, and bring mixture to a rolling boil, stirring constantly. Continue to boil and stir for 1 minute.

  • Skim off and discard any foam. Ladle into hot, sterilized glass containers or jars, leaving 1″ of headspace. Seal the containers or jars. Cool and refrigerate for up to 5 weeks or freeze for up to 8 months. (If you prefer, you can follow the instructions that came with your canning jars and process the preserves for shelf storage.)


Calories: 920 | Fat: 0.5g | Protein: 2g | Sodium: 65mg | Carbohydrates: 228g | Fiber: 5g

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