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Wild Blueberry Lemon Jam

This breakfast recipe is a great summer morning treat with a healthy antioxidant punch.


Blueberries are both delicious and very good for you, and the lemon in this recipe provides a tartness that is pleasing. Your whole family will love this flavorful spread on toast, muffins, ice cream, bagels, pancakes—you name it!


5 c. frozen wild blueberries 1 Tbsp. lemon zest
1 package dry pectin ⅓ c. lemon juice
5 c. sugar  


1. Crush thawed Wild Blueberries one layer at a time or chop frozen in food processor.

2. Combine thawed, crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lemon peel and lemon juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly.

3. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.

Yield: about 8 half-pints

Nutritional Information per Serving (1 tablespoon): 34 calories, 0g fat, 1mg sodium, 9g carbohydrates, 0g fiber, 0g protein

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