You could say we’ve become slightly obsessed with homemade jam, both making and eating it. What was once considered old fashioned has suddenly become trendy, and I’m totally okay with that. Jam making is fun (and obviously so is eating homemade jam), so I can see why it’s regaining popularity. I’m slowly adding recipes to my jam category, and I hope to have even more this time next year. We’ve developed this desire to can practically everything. I’m telling you this now so you don’t think I’m crazy every time I excitedly post a picture of ridiculously awesome fruit sales on my Facebook page.
This blueberry jam is stellar, much better than any jam I’ve ever purchased. Of the jams we’ve made so far, I enjoyed making this one the most. Squishing loads of blueberries with your hands is highly therapeutic. Seriously. I think/hope this will become a favorite task of Clara’s in summers to come, but I’m happy to do it for the time being. Some of this jam was originally destined to be swirled into blueberry muffins, but oops – we ate it all. Good thing we have two more jars in the pantry. Here’s to hoping I can actually do something with it before eating it all up.
Prepare a boiling water bath and 3 pint jars. Place the lids in a small saucepan of barely simmering water. (See my water bath canning tutorial for more guidance.)
Place the blueberries in a large pot and use your hands or a potato masher to smash them. You should have 6 cups smashed blueberries. Add the sugar, place the pot over high heat and bring to a boil. Add the lemon zest and juice, cinnamon and nutmeg and cook for 15-20 minutes, stirring frequently, until the jam is shiny and thick. Add the pectin and continue boiling for 5 minutes.
Remove the pot from the heat and ladle your jam into the prepared jars, leaving ½-inch of headspace. Wipe the rims, apply lids and rings and process in a boiling water bath for 10 minutes.