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Roots & Boots

Honey Sweetened Blueberry Jam

  • Author: Roots & Boots
  • Yield: six half pints 1x
  • Category: Canning


  • 3 pounds blueberries (2 quarts)
  • 1 1/3 cup honey
  • 1 1/2 tablespoon bottled lemon juice


  1. Add the berries to a large, wide pot. The lower the better.
  2. Mash well.
  3. Stir in honey and lemon juice and allow to rest for a few minutes until the honey dissolves.
  4. Bring the berry mixture to a boil and cook for 15 minutes, stirring occasionally.
  5. When the jam has thickened, pour it into clean, hot jars.
  6. For canning, process in a hot water bath for ten minutes.


Canning is not necessary. If you prefer not to can, simply pour into clean, hot jars and allow to cool. Then store in the fridge for up to three or four weeks.
To heat jars for canning, I like to boil them in the canning pot while I work on the jam. When the jam is ready, my jars are clean and hot and the water bath canner is boiling and ready for processing jam.

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