Blueberry Jam with Mint Recipe

This Blueberry Jam with Mint is a jammy-fruity and fresh recipe, which is made with fresh blueberries and fresh mint. It’s the perfect homemade preserve, ready in about 45 minutes plus canning time.

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Blueberry Jam with Mint Ingredients

3 (8″) sprigs fresh mint
42 ounces (2 pounds + 10 ounces) fresh, ripe blueberries
26 ounces (1 pound + 10 ounces) white cane sugar
6 ounces strained freshly squeezed lemon juice

How To Make Blueberry Jam with Mint

Prep and Sterilize Jars: Place a saucer with 5 metal teaspoons in the freezer. Wash five 8-ounce jars and their lids. To sterilize, place the jars in a large stockpot, cover with water by at least 1 inch, and boil for 10 minutes. Keep the lids in a separate small pan of hot, simmering water.
Cook the Jam: Combine the blueberries, sugar, and lemon juice in a wide, nonreactive pan over medium-high heat. Cook, stirring constantly, until the juice begins to run from the berries. Increase the heat to high and continue to cook, stirring frequently, until the mixture boils.
Continue Cooking: Once it reaches a boil, cook for 10 to 15 minutes more, stirring frequently. Begin testing for doneness after 10 minutes.
Test for Doneness: To test, place a small amount of jam on one of the frozen spoons and return it to the freezer for 3 minutes. Tilt the spoon; if the jam runs only very slightly or not at all, it is ready. If it’s runny, continue cooking for another minute and test again.
Steep the Mint: Turn off the heat. Skim any foam from the surface of the jam. Place the mint sprigs into the hot jam and let them steep for one to two minutes. Taste carefully and remove the mint when the flavor is strong enough for you.
Can the Jam: Ladle the hot jam into the sterilized jars, leaving ¼-inch of headspace. Wipe the rims clean, place the hot lids on top, and screw on the rings until finger-tight. Process the filled jars in a boiling water bath for 10 minutes. Let them cool undisturbed for 12 hours.

Recipe Tips

How do I know when the jam is set? The cold spoon test is the most reliable method. A small dollop of the hot jam on a frozen spoon should cool down quickly and become gel-like. When you tilt the spoon, the jam should be very slow-moving or not run at all.
Can I make this without canning? Yes. This recipe can be made as a refrigerator or freezer jam. Simply ladle the finished jam into clean jars, let it cool, and store it in the refrigerator for up to 3 weeks or in the freezer for up to a year.
Why use a nonreactive pan? Acidic ingredients like blueberries and lemon juice can react with certain metals like aluminum or un-enameled cast iron. This can give the jam a metallic taste. It’s best to use a stainless steel or enameled pot.
Can I use frozen blueberries? Yes, you can use frozen blueberries. There is no need to thaw them first; just add them directly to the pan with the sugar and lemon juice. The initial cooking time to release the juices may be slightly longer.

What To Serve With Blueberry Jam

This classic preserve is wonderfully versatile and is a staple on the breakfast table.

Spread on hot, buttered toast or croissants
Served with warm scones and clotted cream
Swirled into plain yogurt or oatmeal
As a filling for thumbprint cookies or layer cakes
As a topping for cheesecake or ice cream

How To Store Blueberry Jam

Canned: Properly sealed and processed jars of jam can be stored in a cool, dark place like a pantry for up to one year.
Refrigerated/Frozen: If you do not process the jars in a water bath, the jam must be stored in the refrigerator (for up to 3 weeks) or the freezer (for up to 1 year).

Blueberry Jam Nutrition Facts

Serving Size: 1 tablespoon
Calories: 50 kcal
Fat: 0g
Carbohydrates: 13g
Protein: 0g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why do I need to sterilize the jars?

Sterilizing the jars is a crucial food safety step for any canned goods that will be stored at room temperature. It kills any bacteria, yeasts, or fungi, which prevents the jam from spoiling.

Can I reduce the amount of sugar?

It is not recommended to significantly reduce the sugar in a traditional jam recipe like this one. The sugar is not just for sweetness; it is essential for the jam to set properly and also acts as a preservative.

My jam is too runny. What happened?

This usually means it was not cooked for long enough to reach the setting point (around 220°F/105°C). The natural pectin in the fruit needs to combine with the sugar and acid and reach this temperature to form a gel.

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