Dining and Cooking
Blueberry Jam - Traditional Newfoundland - Bonita's Kitchen
In American Recipes

Blueberry Jam – Traditional Newfoundland – Bonita’s Kitchen



Welcome to Bonita’s Kitchen! Today we will be making Blueberry Jam, these blueberries were freshly picked in Newfoundland.
Please follow the canning guidelines before filling each mason jar with jam.

Our website link: https://www.bonitaskitchen.com
Our cookbooks link: https://www.bonitaskitchen.com/cookbook
#homemaderecipe #blueberryjam #blueberry

Ingredients:

4 Cups of fresh or frozen blueberries
2 Tsp lemon and lemon zest
3 Cups White sugar
2 Tsp Certo or fruit jell pectin ( optional )

30 minutes cook time.
15 minutes prep time.

Method:

In a medium saucepan, add blueberries, lemon juice and zest, let berries start to boil on a low heat, then add sugar stir until all dissolved. Start mashing your blueberries to help brake them down.

( Please note: if your berries are frozen let then thaw in a strainer before boiling them, removing any water and discarding it.)

Continue cooking on a medium heat until your berries start to condense and thicken.

Depending on how thick you would like your jam, you can add certo or pectin, this is optional.

Pre_soak your mason jars and lids in hot water for about 10 minutes, remove from water let drip dry on a cloth.

When your jam have cooked for about half hour remove from heat and start scooping hot jam into mason jars, clean tops of mason jars to remove any blueberry juice then place lids and caps on each one then tighten.

Date and label each bottle.

Let cool for 6 hours or over night at room temperature, after cool check each bottle to see if they are sealed by removing the screw top and check the cap by putting your finger in under if it don’t pop off its sealed. Then put screw top back on and tighten.

Then store in a cool place or in your fridge, when you are ready to open your mason jars then keep in your refrigerator until all used.

This mixture makes 3 cups of jam or 4 small mason jars, if you would only like to have the jelly part of your jam just strain your mixture through a strainer pressing down on your berries to get all the juice. Then pour in each mason jar and continue the steps I have above.

I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.

Thank you for watching Bonita’s Kitchen, and don’t forget to subscribe, for more Traditional Newfoundland Recipes and Cooking!

22 Comments

  1. lisa bridgeman

    thank you for making homemade canned blueberry jam something easy instead if scary-,im saving your video & using your recipe-again tks for sharing.

  2. Prepper Todd

    Thanks for the great Vid. I have a question. can i take 1/2 the barriers and send them though a food blender, and mix it with the 2 cup to make it easier to cook on the stove? or would that not work? (anyone may answer)

  4. CA Magnuson

    Beware not processing those jars in a hot water bath if you are going to store them on a shelf. It's not safe to store jars of jam produced as shown in this video anywhere other than freezer/refrigerator.

  7. Amira Nour

    I look forward to trying this! I remember visiting Newfoundland and going to Elliston and having the most delicious blueberry jam! So I was thinking to myself, maybe I can give it a shot and try making some of my own 🙂 Love the video, I really miss Newfoundland

  14. Nikki Sat

    Hi Bobita, I just made some. Not much because it's I alone. It's also delicious. Thanks. 😊

  16. Bob Witkowski

    I did not know that jams and jellies could be store baught until I joined the navy. For, my grandmother made all the jams and jellies we used. Nothing can beat my grandmothers jams and jellies. I am surprised by how small the batches that are made in these videos. My grandmother made really big batches. The kettle she used was about 3 feet deep and she had to stand on a stepstool and use a long handled paddle to stir the jams and jellies and a long handled masher. I remember those days well she canned blackberry, blueberry, boysenberry, grape, huckleberry, raspberry, and strawberry jams, jellies, and preserves. Also, she did pepper and pickle relish and what she called chilli sauce I refer to call it tomato relish. She also did pickling. All of which was great. My mother and all my aunts would join her in the kitchen and me as a young boy who enjoyed cooking would join in for that event.

  18. robinwild1

    I am confused about the cook time. You say to cook for 30 min, but the pectin insert says cook your jam for 1 min, no more, no less. Is the 1 min cook time only if you add the pectin? If you use no pectin in your jams recipes, must you cook it for 30 min to set?

Write A Comment