Hi Karen, Absolutely, the frozen berries will work just about as good as the fresh. Sometimes they have more natural pectin in them than other times. Thank you again for your step by step instructions, they were quick and easy and produced an amazing product. Thank you once again. -Megan. You have a wonderful site. Of course, sometimes jams and jellies don’t always “set up” right away. This is my first time making blueberry jam and I can’t wait to try your recipe. Prepare jars and lids according to manufacturer's instructions. -Steve. I’m glad you found Taste of Southern and I hope you’ll come back for another visit… real soon. I added a Tablespoon of freshly squeezed Lemon Juice to the batch. Check your phone directory or the Internet to see if one is available. Be Blessed!!! You just need a little space on your table or counter top to set everything up. That’s a perfect indicator of a jam that has gelled properly.Ladle the jam into warm, clean jars, leaving 1/4” headspace.Wipe the rims, secure the lids, and process in a boiling water bath canner for 15 minutes.Place the processed jars on a kitchen towel and let cool. The pot on the right is going to be used to cook the jam. I’d love to hear your Comments in the section below. We’re going to cook the syrup of the juice and sugar down to a “gel” point. This recipe requires a full 10-minute rolling boil in a canning bath to ensure the jam is safe. Maple syrup is another good option. I hope to be making some more jam myself very soon. … I appreciate your visit, be sure to visit with us again… real soon. -Steve. As long as the jars properly sealed, you can open them, empty the contents back into the pot and cook it down some more. We could go into a lot more detail about it but, I suggest you seek more info from your local Cooperative Extension Service or your local library…or hey…maybe here on the Internet using some reliable sources. ★☆ 1 tablespoon Cornstarch Add the sugar, lemon juice and zest to a medium saucepan over low heat. This recipe is adapted from Liana Krissoff's book, Canning for a New Generation. Hopefully your family will realize just how lucky they are if they get one of your jars of jam for Christmas. I love, love blueberries and l just eat them out of hand. You didn’t say just how much head space you actually had. The water needs to be about 2″ above the jars. We are actually finishing it up as I write this but we can’t wait to taste it and try other berries. I made my “very first” canning of your detailed blueberry jam recipe. You certainly wouldn’t want to set one of those hot jars on your bare Granite or Marble counter top. -Steve. I do hope you’ll stop by for a visit with us again… real soon. (granted, the amount of fruit cooked down to only 2 1/2 half pint jars so I didn’t have much, but still…) I was amazed. Be Blessed!!! Be Blessed!!! It’s a local place owned by a family friend. When the jars are filled, place them in the rack of your canner. As with anything, practice makes perfect and learning how to get to just the right gel point is really the main concern when making jams and jellies. Hi Rob, Thank you for your comments. You’re basically cooking more and more water out of the mixture and getting it down to the point to where it will gel properly. I have found recipes online but those are not what I am looking for. I blogged about trying your method! Yesterday after Church my family and i went blueberry picking at our local blueberry patch. I do hope you’ll give the recipe a try and that it will turn out well for you. Blueberry jam doesn’t foam as much as other jams and jellies. 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