Bourbon Blueberry Jam (with Canning Video)

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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:

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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

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
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
  

  • 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

Sodium: 1mgCalcium: 3mgVitamin C: 4mgVitamin A: 21IUSugar: 21gFiber: 1gPotassium: 34mgCalories: 90kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 23gIron: 1mg

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

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5 thoughts on “Bourbon Blueberry Jam (with Canning Video)”

  1. 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?

    Reply
    • 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.

      Reply
  2. 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!!

    Reply

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