In a 3.5 quart pot, over medium-high heat, add 24 ounces frozen blueberries, 3 ½ cups sugar and 6 ounce box berry blue Jell-O AND 1-2 Tablespoons fresh lemon juice. Stirring regularly.
Once sugar has dissolved (this takes anywhere from 8-10 minutes), take a potato masher and begin mashing most of the berries (there will be chunks of blueberries and that is fine). Allow the mixture to come to a gentle boil then turn down to a simmer for about 5-6 minutes.
As it simmers, you’ll notice a light pink foam gathering at the top. Skim off any “foam” from the top of the simmering jam using a spoon.
Remove from heat and pour into clean jars. I find it easiest to do with a wide mouth funnel.
Wipe the edges of the jar with a clean, slightly damp cloth. Then screw on the lids. Allow the jars to cool completely on the counter then put into the refrigerator.
Mixture fully thickens into a jam consistency after it has chilled in the refrigerator for at least 24 hours. Store in the refrigerator for up to a month.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Fresh berries can be used. Substitute with 4 cups of fresh blueberries.
If not using berry blue Jell-O, use 1 (3 ounce) pouch Certo liquid fruit pectin instead and increase sugar to 4 cups.
It seems like a lot of sugar but it is perfectly balanced. Use less sugar if you prefer.
Blueberry jam can be stored in the freezer for up to a year.
You can also can the blueberry jam using a water bath canning procedure. See what directions I recommend in the FAQ section.