Can I make blueberry jam using the same recipe I have for strawberry jam?

500g (1lb) blueberries

60ml (2fl oz) lemon juice

1 fresh bay leaf (optional)

450g (14oz) granulated sugar



1. Simmer the fruit, lemon juice, bay leaf and 4tbsp of water in a large saucepan for 10 minutes, or until the fruit is soft. Remove the bay leaf.

2. Add the sugar and stir until it's dissolved. Bring to the boil and continue to boil steadily, uncovered, for 25-30 minutes or until setting point is reached. Remove from the heat and skim off any scum that rises to the surface.

3. Let the jam sit for 20 minutes, then spoon it into clean jars. Seal and label when cool.
Can I make blueberry jam using the same recipe I have for strawberry jam?
I don't see why not. You may need to experiment a little with it. Good luck!
Reply:When you buy the pectin to make jams and jellies they will include recipes for all different kinds of fruit.
Reply:yes you can as long as u use bluberries insead of strawberries : P
Reply:yes you can and i will not tell
Reply:No you can't. Blueberries have a different acid level and will not gel the same as strawberries. You need lemon juice with strawberries and you don't need any with blueberries. Here is a regular recipe for Blueberry jam.



Blueberry Jam



4 cups prepared fruit (buy about 4 pt. fully ripe blueberries)

1 box Pectin

1/2 tsp. butter or margarine

6 cups sugar, measured into separate bowl



BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.



CRUSH blueberries thoroughly, 1 layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.



LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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Hope you enjoy. :-)
Reply:Of course, just pre-cook the blueberries a bit as they can have tough skin.
Reply:No, absolutely not. At least substitute blueberries for the strawberries.
Reply:idk
Reply:I have checked my recipes, and yes you could.Have you also checked allrecipes.com as they have super recipes ?