Question 1

Should I chop up the blueberries first?

Accepted Answer

You don't need to, but you can! The jam will cook faster when using chopped blueberries, so keep that in mind. You can also use an immersion blender at the end.

Question 2

My blueberry jam came out more like a blueberry syrup. What went wrong?

Accepted Answer

You probably didn't cook enough water out of the blueberry jam. The jam needs to cook to at least 218°F/103°C to thicken properly. For an even thicker set, cook to 220°F/105°C. If your jam is still watery after it has set for 24 hours in the fridge, you can thicken it by reheating it in a pot to 220°F/105°C. Or you can use it as is for topping ice cream or flavoring drinks (much like my small batch blueberry syrup).

Question 3

My jam ended up really thick. What went wrong?

Accepted Answer

It sounds like you may have overcooked the jam. This can happen if you don't stir the jam enough while it's cooking, as the jam on the bottom of the pot cooks more rapidly than the rest of the pot, or you don't check the temperature frequently enough. You can fix it by adding water to your too-thick jam a splash at a time until it reaches your desired consistency.

Question 4

How long will this jam last?

Accepted Answer

When stored in the fridge, an opened jar of jam will keep for about three months. For longer storage, consider storing in the freezer prior to opening.

Question 5

Can I process this jam for long-term storage?

Accepted Answer

I recommend freezing jars of this jam for the easiest long-term storage. But you can also process this jam using a water bath if you use sterilized jars and pre-chopped or whole blueberries (not the immersion blender method of cutting up the blueberries after cooking). Follow the USDA's guide for safe canning.

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