Blueberry Jam

By: Tree-Ripe Fruit Co.

  • 2 Tablespoons Sure-Jell
  • 2 ½ Cups sugar
  • 1/8 Tsp Kosher Salt
  • 3 Pints Michigan blueberries
  • 2 Tbsp fresh lemon juice
  • 1.5 Tsp lemon zest
  • 1/8 Tsp vanilla
  • 2 Tbsp water
  1. Mix Sure-Jell, ½ cup sugar, and kosher salt in a bowl and set aside.
  2. Combine blueberries, lemon juice, lemon zest, and vanilla in a large pot and bring to a simmer for 5 minutes until blueberries begin to soften.
  3. Turn heat up and bring blueberry mixture to a boil. Add Sure-Jell mixture and whisk together. While whisking carefully add the remaining 2 cups of sugar. Whisk on a boil for one minute. Remove from heat.
  4. Carefully ladle blueberry jam into pre-warmed jars. Let cool to room temperature, cover the jar with lids and store in refrigerator. Let jam set for 12 hours, serve. Unsealed, refrigerated jam will last up to one month.