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Blueberry Orange Jam

This blueberry orange jam recipe for canning combines sweet blueberries with fresh orange zest and juice for a jam that tastes intensely of blueberries. Made with fresh or frozen blueberries, it is perfect for toast, scones, pastries and desserts.
Prep Time15 minutes
Cook Time30 minutes
Macerate Time3 hours
Keyword: blueberry jam canning recipe, blueberry jam for canning, blueberry jam recipe, blueberry jam with pectin, blueberry orange jam, blueberry orange jam for canning, blueberry orange jam recipe, blueberry orange jam with pectin, Homemade Blueberry Jam, orange blueberry jam, small-batch blueberry jam
Servings: 5 half-pint (~250 ml) jars
Cost: $3 per jar

Equipment

  • Microplane zester
  • heavy-bottomed pot
  • potato masher
  • Immersion blender (optional)
  • Half-pint canning jars with lids and bands

Ingredients

  • 3.3 lb blueberries (1,500 g) fresh or frozen
  • 4 cups granulated sugar (800 g)
  • zest of 2–4 oranges to taste
  • 1½ cups orange juice freshly squeezed
  • 1 Tbsp lemon juice bottled
  • 2½ Tbsp pectin regular powdered

Instructions

Crush and Macerate the Blueberries

  • If using frozen blueberries, thaw them first and keep all the juice they release.
  • Crush the blueberries with a potato masher, breaking down as much of the berries as you can.
  • Add 2 cups of the granulated sugar and stir well to combine.
  • Cover and macerate for at least 3 hours or overnight. If your kitchen is warm, refrigerate the berries while they macerate.

Prepare the Oranges and Soften the Blueberries

  • Zest 2 oranges for a more subtle orange flavor, or up to 4 if you want a stronger citrus note. Zest only the colored outer layer of the peel, avoiding the white pith.
  • Juice enough oranges to give you 1½ cups of fresh orange juice. Depending on the size and juiciness of your oranges, you may need more oranges than you used for the zest. For example, two large, juicy oranges may provide enough juice, while smaller or less juicy oranges may require additional fruit.
  • Transfer the macerated blueberries and all their juices to a large, heavy-bottomed pot. Add the orange zest, orange juice and bottled lemon juice.
  • Bring the mixture to a boil and cook for 5 minutes, stirring regularly, until the blueberries have softened.
  • Remove the pot from the heat.

Blend the Blueberries

  • For a smoother jam, use an immersion blender to break down the berries. For a chunkier jam, use a potato masher instead and leave some berries whole.

Cook the Jam

  • Return the pot to the heat and bring the jam to a rolling boil.
  • Once it reaches a rolling boil, reduce the heat enough to maintain a steady light simmer.
  • Skim any foam from the surface and cook for 15 minutes, stirring regularly.

Add the Remaining Sugar and Pectin

  • Mix the remaining 2 cups of sugar thoroughly with the powdered pectin.
  • After the 15-minute cooking time, add the sugar-and-pectin mixture to the jam, stirring well to prevent lumps.
  • Bring the jam back to a boil and cook for another 5–7 minutes, stirring frequently.

Test the Set

  • Start testing the jam on a cold plate 5 minutes after the sugar-pectin mixture went in. If the jam has not reached the consistency you want, continue cooking and test again.
  • If necessary, cook for another 3–5 minutes and test again.
  • The finished jam should have a soft, spoonable set. Remember that it will continue to thicken as it cools, so don't cook it until it looks completely set while still hot.

Can the Jam

  • Ladle the hot jam into prepared half-pint jars, leaving the headspace specified in the canning instructions.
  • Wipe the jar rims, apply the lids and process according to the canning table for this recipe.