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 and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts!
Yield: 5-6 half pint jars
Bourbon Blueberry Jam
A delicious blueberry jam, laced with bourbon flavor.
Prep Time
30 minutes 20 seconds
Processing Time
10 minutes
Additional Time
1 day
Total Time
1 day 40 minutes 20 seconds
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!
Looks so good, loving Canuary. Off to table so jars and stock my pantry.
Looks delicious…I will try it.