← Back to Search Results
canning, preserving American
Hammond-Independence Blueberry Jam Recipe-20869

Photo by: Joseph DeLeo
Comments: 0


After the strawberry season ends, Louisianans start pining for the berries that come from the Hammond and Independence areas, not far from where I used to go with my family on a post-Thanksgiving retreat called the “Gathering of the Greens.” We’d pick pine needles and boughs to make holiday wreaths and all gather around long picnic tables to shell (and eat) pecans that would inevitably turn into pecan pie. In any case, Hammond and Independence are only about 1½ hours north of New Orleans, making the route from farm to market a short one, meaning the berries get picked at their pinnacle of perfection and trucked down to the city so berry lovers can get them while the gettin’s good.

Yield: Makes five 8-ounce jars


  • 1¼ pounds blueberries
  • 3 cups sugar
  • Zest of 1 lemon
  • 1½ teaspoons pectin


Place a small ceramic or glass plate in the freezer. Place the blueberries in a large bowl and mash with 2¾ cups of the sugar and the lemon zest. Transfer the mixture to a medium saucepan and cook over medium heat until the juices simmer, 3 to 4 minutes, stirring often.

Meanwhile, mix the pectin with the remaining ¼ cup of sugar. Add the pectin mixture to the blueberries and continue to cook until the mixture reaches 220°F to 222°F, another 30 to 35 minutes (note that the jam will stay at around 217°F for what seems like an eternity-be patient, the temperature will rise, so stick with it), skimming the foam from the top and stirring every so often. Take the plate out of the freezer and spoon a small dollop of jam onto it. The jam should set up semi-stiff, and when you run your finger through it, the trail should not run back together immediately. If it does, keep cooking. If it doesn’t, turn off the heat and let the jam sit for 10 minutes. (This helps ensure that your berries don’t float to the top of the jam jar.)

Fill a large stockpot or canning pot with water and bring to a boil. Add the jars, lids, and bands, and simmer for 5 minutes. Use tongs to remove the jars, bands, and lids to a clean kitchen towel. Once cool enough to handle (but still warm) fill the jars nearly full with blueberry jam, leaving a ½-inch space at the top. Screw the lids on.

Add more water to the pot if necessary and bring to a boil. Place a canning rack in the pot and set the filled jars into the rack. Boil the jars for 10 minutes (the filled jars should be completely covered by the boiling water). Using tongs, remove the jars and place on the kitchen towel. If refrigerating, be sure to cool the filled jars for at least a few hours first. Unopened, the jam will keep in a cool, dark place for a few months. After opening, try to eat the jam within a week or two (not that it will last that long!).


While you don’t have to skim your jam, it does make for a beautifully clear suspension. I think it’s worth the effort.

© 2009 David Guas

Note from Cookstr's Editors

Nutritional information is based on 40 servings, 8 per jar.


Nutritional Information

Nutrients per serving (% daily value)

66kcal (3%)
0mg (0%)
0g (0%)
0g (0%)
0mg (0%)
0mcg RAE (0%)
1mg (2%)
1mg (0%)
0mg (0%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
lidias-italy Lidia's Italy
by Lidia Bastianich
food-to-live-by Food to Live By
by Myra Goodman
spice Spice
by Ana Sortun
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
desserts-4-today Desserts 4 Today
by Abby Dodge
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?