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A blueberry jam recipe infused with chamomile, preserved by water bath canning. Canning this blueberry jam recipe lets you enjoy them for months to come.

Hello friends. I'm coming back to you today with a recipe for Blueberry Jam with Chamomile, which is the next installment of the much anticipated Blueberry Chronicles. The first installment was the recipe for these Perfect Blueberry Hand Pies, followed by delectable Blueberry Syrup that is key for refreshing Blueberry Spritzers.Blueberry Jam Recipe with Chamomile: fresh picked blueberriesKate and I picked 22 pounds of blueberries a few weeks ago and quickly got busy freezing, preserving and eating these little blue balls of deliciousness. Making this blueberry jam recipe is something that I do every summer after my family has done its annual blueberry picking foray.  We have a favorite little organic blueberry farm a quick 30 minutes from our home and I have the date that the farm opens circled on my calendar. We have been picking blueberries as a family since Rob was a wee tike and we pulled him along behind us in our red Radio Flyer wagon. Rob's sole focus on those outings was consuming as many fistful of blueberries as was allowed…hmmm. ..15 years later and not much has changed. Blueberry Jam Recipe with Chamomile: spoons on a saucer

One of my favorite books, not only for the recipes but also for the pictures, is The Blue Chair Jam Cookbook by Rachel Saunders. Not only is this a beautiful, coffee-table worthy cookbook, but Rachel has developed jam, jelly and preserve preserve recipes that all have a unique twist. For this canning foray, I adapted her Blueberry Jam Recipe with Mint, swapping out the mint and replacing it with 2 chamomile teabags.

Blueberry Jam Recipe with Chamomile: infusing the jam with chamomile

I clipped the chamomile teabags on to the rim of my preserving pan when I added all the ingredients and let the chamomile flavor infuse the blueberry jam for the entire cooking time.

Blueberry Jam Recipe: close up of process to infuse chamomile into jam

In the past, I used pectin in my jams and jellies, but for the past couple of years I've gone ‘pectin-free'.  I think it's probably a personal thing, but I think the ‘pectin-free' preserves taste much cleaner.

Blueberry Jam Recipe with Chamomile

Blueberry Jam Recipe with Chamomile: Finished jam canned and stacked in jars

Blueberry Chamomile Jam Recipe

Blueberry Chamomile Jam Recipe

Yield: 6 pint jars
Prep Time: 10 minutes
Cook Time: 30 minutes
Canning Time: 1 hour
Total Time: 1 hour 40 minutes
A simple, but flavorful blueberry jam recipe infused with chamomile

Ingredients

  • 2 pounds blueberries
  • 1 pound white sugar
  • 6 ounces freshly squeezed lemon juice
  • 2-3 Chamomile Teabags, or 1-1.5 ounces of loose leaf chamomile tea in a tea infuser

Instructions

  1. Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance.
  2. Place a saucer with 5 metal spoons on a plate and place in the freezer.
  3. Combine blueberries, sugar and lemon in a preserving or jam pan and place pan over medium-high heat and cook, constantly stirring, until berries release their juices.
  4. Once the mixture becomes rather soupy and your chamomile tea bags or infuser and increase the heat to high. Continue to cook, stirring frequently, until the mixture boils.
  5. One boiling, cook for an additional 10-15 minutes, stirring frequently.
  6. Decrease the heat if the jam strats to stick to the sides.
  7. Using the spoons in your freezer, test for doneness at the 10 minute mark.

To Test For Doneness

  1. Put a small dollop of jam on one of your frozen teaspoons and return it back to the freezer for 3-4 minutes, until bottom of spoon is cool.
  2. If when you push it with your finger it wrinkles a bit it is done.
  3. If gel state has been reached, skim off any foam.

To Water Bath Process

  1. Spoon your jam into hot jars, leaving 1/4 inch headspace.
  2. Remove air bubbles and wipe rim.
  3. Center lid on jar
  4. Screw band down until resistance is met, then increase to fingertip tight.
  5. Place jars in canner, making sure they are completely covered with water
  6. Cover pot and bring to a boil
  7. Boil for 10 minutes
  8. Turn heat off, remove lid and let sit for 5 minutes
  9. Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
  10. Refrigerate any jars if their lids don't pop down.
  11. Notes
  12. This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
  13. Adapted from The Blue Chair Jam Cookbook

Notes

This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.

Nutrition Information:
Yield: 192 TB Serving Size: 1 TB
Amount Per Serving: Calories: 12 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 3g Fiber: 0g Sugar: 3g Protein: 0g
If you are new to canning, I highly recommend Ball Complete Book of Home Preserving. It is the ‘bible' for safe canning and preserving and should be the first purchase of any new canner.  Ooooh! When I just looked at the Ball book on Amazon, I realized that there is a new edition! It looks like my cook book library inventory might increase with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes!

A recipe for blueberry jam infused with chamomile, preserved by water bath canning. Canning the jams lets you enjoy them for months to come.

Blueberry Jam Recipe with Chamomile

These 6 pints of blueberry jam will last us for a couple of months, making our peanut butter & jelly sandwiches and jelly smeared toast taste of summer. I may gift a few of these jars…it just depends on how greedy I feel. Blueberry jam does seem to disappear quickly in our home.Blueberry Jam Recipe with Chamomile: Canned jam stacked and open jar

 Terry made me these simple ‘holders' for my jar rims. These holders keep my pantry neat by containing the rims which heretofore would scatter and roll all over the place.Blueberry Jam Recipe with Chamomile: stacked canning lids

Wishing you a summer filled with blueberries and assorted blueberry goodies!Blueberry Jam Recipe with Chamomile

You might also like these canning and jam recipes: 

Thanks again for stopping by today. I really do appreciate your company more than you’ll ever know and hope you’ll stop by again soon. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right.  I usually send out 2-3 emails a week, so I won’t inundate your inbox. 

Right now, subscribers to Nourish and Nestle will receive a free, downloadable Measuring Equivalents Chart overlaid on a watercolor lemon.  You can see it here. Sign up to our email list (on my right sidebar) and we’ll send it to your inbox within 24 hours!  If you are already a subscriber and would like a lemon measuring equivalents chart, send us an email with ‘lemon chart’ in the subject line and we’ll send you one too!

Hugs,

Lynn2

 

 

 

 

 

 

You Might Also Be Interested In:

Blueberry Hand Pies

A recipe for the perfect hand pie, with a delicate and flaky crust that is sturdy enough to hold the delicious blueberry filling. Tips for perfect hand pies

 



10 Comments

  1. Linda at Mixed Kreations

    July 8, 2016 at 12:55 pm

    Oh I bet your homemade Blueberry jam is delicious. I would of never thought to add chamomile. I drink chamomile at night sometimes to help me sleep.
    I planted a blackberry bush this year so I’m hoping that in a couple years I will be able to can some blackberry jam. Until then I will just drool over your beautiful pictures of jam.
    Great way to store the rims!

    Reply
    • lynn

      July 11, 2016 at 5:36 pm

      You are a lucky lady to have your own berry bushes…we have 2 wee little blueberry bushes that do nothing more than feed our local birds! And I love the flavor of Chamomile and how it really enhances the flavors of other foods.
      Thanks for swinging by today and wishing you a lovely week.
      Hugs, Lynn

      Reply
  2. Liz

    July 8, 2016 at 4:16 pm

    Mmmm! Keep the Blueberry Chronicles coming – this too looks delicious!

    Reply
    • lynn

      July 11, 2016 at 5:34 pm

      Hey Liz…got to be honest…I think I have one more Blueberry Chronicle in me! It’ll be coming soon…but it’s a goodie and worth the wait! Wishing you a lovely week.
      Hugs, Lynn

      Reply
  3. Mary-the boondocks blog

    July 9, 2016 at 1:57 pm

    These are definitely the Blueberry chronicles. I promise that when I come to the states next time I will make this. I really want to do this because as I’ve said before I love blueberries. Btw, I borrowed your naming of the Grill chronicles and used it on HT. Thanks for the name because I’ve had lots of good luck with that one.

    Reply
    • lynn

      July 11, 2016 at 5:26 pm

      So very glad to share the ‘chronicles’…and especially as I have very much enjoyed your grill chronicles. You never cease to amaze me.
      Hope you are enjoying a wonderful day in Greece!
      Hugs, Lynn

      Reply
  4. Kathryn

    July 11, 2016 at 9:07 pm

    What a creative way to make your jam. And I love your spoons and the rim holders. I always store my extras in a drawer which can be inconvenient sometimes. I try to keep them on my clean jars as much as possible along with a washed lid. I like to think it keeps my jars from getting too dusty in between uses. Great recipe, Lynn!

    Reply
    • lynn

      July 15, 2016 at 4:23 pm

      Hi Kathryn, I do like to add just a little something to my jams, without altering the basic taste. This chamomile is just perfect, subtle but still just enough to enhance the blueberries. And that rim holder is perfect…so glad to have that handy thing. When Terry and I were on our trip 2-3 weeks ago, I did pick up some more spoons for keeping and gifting…just really like unique little spoons…they really come in handy.

      Reply
  5. SocialTech360

    August 24, 2016 at 1:45 pm

    your jam looks delicious. I too picked wild blueberries this summer and it was a painstaking task. I decided to make a pie and I ate it all myself!

    Reply
    • lynn

      August 30, 2016 at 6:41 am

      Zoey…too funny!I still have some blueberries in the freezer from the ‘great pick’…but I won’t let anyone eat them. Not sure what I’m saving them for but they are precious to me!
      Thanks for coming by and wishing you a lovely day.

      Hugs, Lyn

      Reply

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