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–+ servings
A close-up of a jar filled with blueberry preserves, with blueberries scattered around and a lemon in the background.
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Blueberry Preserves Canning Recipe

This simple canning recipe captures the sweet essence of fresh blueberries, perfect for enjoying year-round.
Prep Time15 minutes
Process Time10 minutes
Total Time25 minutes
Course: Canning
Cuisine: American
Keyword: Blueberries, Blueberry Preserves Canning Recipe, Summer, Waterbath Canning
Servings: 6 half-pint jars
Author: Katie

Equipment

Ingredients

  • 4 cups blueberries about 1 ½ qt
  • 1 1.75 oz package powdered pectin
  • 4 cups sugar
  • lemon juice (optional)

Instructions

  • Prep canner, jars, lids, and rings for canning. Prepare your jars by washing them in hot soapy water. Place them in your water bath canner and fill the canner up so the jars are fully submerged in water. Place over medium heat. Place the lids and rings in a saucepan filled with water and place them over medium-low heat. Do not boil.
  • Mash half the blueberries. Measure out 2 cups of the blueberries. Using a potato masher, mash the blueberries.
    A bowl of mashed blueberries with a potato masher inside.
  • Combine with whole blueberries and heat. In an 8-quart pot, add the crushed and whole blueberries. Place over a burner and set the heat to medium-high heat.
  • Add pectin and lemon juice. Add the package of pectin and lemon juice (if using), and stir to combine. Bring the mixture up to a rolling boil.
    Two images side by side showing blueberries in a pot with pectin and without pectin.
  • Add sugar. Once the mixture hits a full rolling boil, add the sugar all at once. Stir to fully combine.
    Two images side by side showing blueberries in a pot, one with sugar added and one without.
  • Stir and boil for 1 minute. Stirring continuously, bring the mixture to a full rolling boil. Once it hits this stage, set a timer for 1 minute. After a full minute, remove the mixture from the heat.
  • Fit hot jars with preserves. Remove the jars from the water bath canner. Place the canning funnel over a jar and ladle the hot mixture into the hot jars leaving a ¼” headspace. Using a debubbler remove any air bubbles in the mixture.
    A ladle pouring blueberry preserves into a jar on a wooden board.
  • Wipe rims and fasten lids and rings. Wipe the rims of the jars with a clean, damp towel. You can add some white vinegar to the towel to ensure the rims are clear of any residue. Add the lids and rings to the jars, and tighten the rings until they are fingertip-tight.
    Four images showing the process of wiping jar rims, adding lids, and screwing on rings for blueberry preserves.
  • Process in canner. Transfer the jars back into the water bath canner. Make sure the jars are fully submerged in the water with at least 1” of water over the jars. Bring the water to a boil. Once it hits a boil, set your timer for 10 minutes.
    A water bath canner with six jars of blueberry preserves inside, ready for processing.
  • Let jars rest in the canner, then remove them. After 10 minutes of boiling, remove the water bath canner from the heat, remove the lid, and allow the jars to sit in the canner for 5 minutes. Transfer the jars to a heat-proof surface.
    A close-up of a jar lifter holding a sealed jar of blueberry preserves.
  • Cool and check seals. Allow the jars to cool completely for 12-24 hours. After they’ve cooled completely, check the seal of the lids. You’ll do this by pressing the middle of the lid if it doesn’t snap up, you have a seal. Remove the rings and store the jars in a cool dark place for up to 18 months or per your lids manufacturer’s recommendations.