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:
- bottled lemon juice
- 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, and I’d love to hear your thoughts!
Bourbon Blueberry Jam
- 2 quarts blueberries
- 1/4 c water
- 1/4 c bottled lemon juice
- 4 c sugar
- 1/4 c bourbon
- 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.
Nutritional information is auto-generated and the accuracy is not guaranteed.
5 thoughts on “Bourbon Blueberry Jam (with Canning Video)”
I tried your recipe on blueberries I had in the freezer from my 2020 harvest. The jam came out tasting very good, but the whole/partial pieces of blueberries were kinda tough. (Not leather tough, but like a squishy candy.) Hard to describe. Was it because of the older harvest or do you think I cooked the jam too long or is that normal?
Also, since, I’ve read other recipes that have alot more (even double the amount) sugar in them. I enjoy the less sweet more blueberry flavor, but is it safe for long term preservation?
The berries do tend to keep some texture.
Most jam recipes that have the large quantities of sugar, have that so that the jam gels. This is a thinner recipe, and so it can go with less sugar. It is stills safe to store when processed.
This is the first time making jam so I referred to a canning book – gel stage is 220 deg. I did forget to let the batch rest before ladling bb into jars, but they look like it came out great!!
Looks so good, loving Canuary. Off to table so jars and stock my pantry.
Looks delicious…I will try it.