Bourbon Blueberry Jam (with Canning Video)

This wonderful Bourbon Blueberry Jam is filled with flavor, and you’ll love this preserve recipe!

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This recipe was part of a collaboration of 18 YouTube channels. Throughout the month of January, every day one of the channels is sharing a canning video. The collaboration is called “Canuary.” I am putting together a playlist of all the videos and it will contain every video from the collaboration.

Click Here to See All of the Canuary Videos

Watch This Bourbon Blueberry Jam Video Here:

To Make This Recipe You Will Need:

• blueberries
• water
• bourbon
• bottled lemon juice
• sugar
• large non-reactive pot
• stirring utensil
• canning tools (ladle, jar lifter, etc.)
• damp cloth
• white vinegar
• hot water bath canner or steam canner

You May Also Like:

• How to Make my Farmhouse Apron
• How to Freeze Blueberries
• Old-Fashioned Blueberry Cornbread Cake
• All of my Jelly & Jam Recipes
• How to Use a Steam Canner

Did You Make This Recipe? I would love for you to rate it in the recipe card! I would love to hear your thoughts!

Bourbon Blueberry Jam

Constance Smith - A Good Life Farm

A delicious blueberry jam, laced with bourbon flavor. This recipe makes 5-6 half pint jars.

5 from 5 votes

Print Recipe Save this on Pinterest

Prep Time 30 mins

Cook Time 10 mins

Additional Time 1 d

Total Time 1 d 40 mins

Course Jelly and Jams

Cuisine American

Servings 48

Calories 90 kcal

Ingredients

  

1x2x3x

• 2 quarts blueberries
• 1/4 c water
• 1/4 c bottled lemon juice
• 4 c sugar
• 1/4 c bourbon

Instructions

 

• Combine the blueberries and water in a non-reactive pot.
• Cook and stir the berries over medium high heat and slowly bring it to a boil. As the berries cook, crush them to release the juices.
• Add the sugar and lemon juice.
• Continue to cook and stir the mixture, until it begins to thicken.
• Stir in the bourbon.
• Continue to cook and stir the jam until it reaches the gel stage.
• Remove the jam from the heat and let it rest a few minutes, stirring periodically.
• Ladle the jam into hot jars, leaving 1/4 inch of headspace.
• Wipe the rims of the jars with a damp cloth that is dipped in white vinegar.
• Center lids on the jars, and place a ring on, finger tight.
• Place the jars in a hot water bath or steam canner.
• Process the jars for 10 minutes.
• Turn off the heat, remove the lid of the canner and let the jars rest for 5 minutes.
• Remove the jars to a lined, draft-free surface.
• Let the jars sit overnight, or up to 24 hours.
• Remove the rings, test the seals, and label your jars.
• Store the unopened jars in your pantry.
• Enjoy!

Nutrition

Calories: 90kcalCarbohydrates: 23gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 34mgFiber: 1gSugar: 21gVitamin A: 21IUVitamin C: 4mgCalcium: 3mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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