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Blueberry Jam Recipe with Star Anise

Updated on July 26, 2013

Preserves with a Surprise Ingredient

Making and canning homemade blueberry jam is so easy, and the result is delicious! Even if you are a fan of strawberry, raspberry, or some other berry jam, try this recipe. It's fantastic, and the star anise gives it a yummy kick that will make your jam really stand out.

If you don't like the flavor of star anise (it has a black licorice taste,) leave it out. The jam is perfectly wonderful without it.


  • 24 ounces of raw or frozen blueberries
  • 1 package powdered pectin (1 3/4 oz of dry pectin)
  • 1 star anise (whole or ground for stronger flavor)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher or canning salt
  • 1/2 tsp vanilla extract
  • Juice of one lemon
  • 5 TBSP apple cider vinegar
  • 3 C raw or pure cane sugar
  • 1/2 C water


  1. Place blueberries in saucepan over medium heat. Add the pectin and stir it in well to distribute it evenly throughout the berries. Add the vanilla, salt, anise, nutmeg, lemon juice and vinegar and mash into the berries using a potato masher. Increase the heat to high and bring the mixture to a full boil. Decrease the heat slightly and boil for five minutes, occasionally mashing and stirring the mixture. Stir in sugar and water, and return to a full boil for 1 minute.
  2. If you want less anise flavor, remove the star anise. Cool the jam slightly and fill jars. Refrigerate and enjoy within a couple of weeks. If you will keep the jam longer, store it in plastic covered containers in the freezer. Or, preserve it in jars using a boiling water canner (see instructions below.)
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Jam Supplies

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Photo courtesy of The Micro Farm Project
Photo courtesy of The Micro Farm Project

Preserving the Jam

Wash canner pot, rack, jar lifter, wide mouth funnel, ladle, 6 jars and lids in hot soapy water. Then place all the utensil into the pot and cover with water. Bring to a full rolling boil to sterilize. Turn off the heat and leave the untensils in the pot until you're ready to fill the jars.

After the jam is prepared, remove the tools, lids and rings to a clean towel or cutting board. Lift and drain the jars, placing them on the towel.

Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of jar threads, leaving about a 1/4 inch headspace. You many only have enough to fill 5 jars, but you have an extra one ready in case you have more jam than expected. If a jar is short, that is okay. It will be the first one that is opened and used.

Wipe the jar rims with a moist paper towel to remove any drips or food particles. Place lids and rings on the jars. Screw the rings on just to slight resistance. Do not tighten them down. The screw rings only hold the lids in place, but should allow air to escape during processing so that a vacuum seal is achieved as the jars cool.

Return the jars to the pot in a jar rack, being certain that they aren't touching the bottom of the pot or each other. If water is not covering the jars by at least an inch above the lids, add more water. Bring to a full boil over high heat. Once a hard boil has been achieved, start your timer. For low elevations, process the jars in boiling water for 5 minutes (15 minutes for elevations over 3,000 ft.)

After processing, turn off the heat and leave the jars in the hot water for 5 minutes. Then, remove the lid and transfer the jars to a rack, cutting board or towel to cool. Do not shake or disturb the jars for 24-48 hours while the jam sets.

You should begin to hear the lids make a loud popping sound as a vacuum is achieved. If the jars cool and the lids do not become concave and taught, process them again or put the jars in the fridge or freezer. After cooling, the rings can be removed and the sealed jars can be stored with only the sealing lid.

What is Your Preference?

I love to experiment with traditional recipes by adding unusual or surprising ingredients. Do you like to experiment with recipes, or do you prefer to stick to the tried-and-true favorites?

What do you prefer? Jam with unusual ingredients, or traditional blueberry jam?


This jam recipe is versatile. Adjust it to suit your tastes. Here are some suggestions:

Decrease the amount of blueberries and add raspberries, blackberries, strawberries or any berry of your choice.

Substitute 1/4 tsp of cinnamon or cardamom in place of the star anise.

Omit the anise and nutmeg. Replace them with 1/4 tsp of ground basil or thyme.

Have fun experimenting!

Where Is This Recipe Found on the Web?

Here are some places where this article is posted on the web. Find more information about canning and other home skills at the links below.

I would love to hear from you. Leave me your comments, questions and suggestions.

Thanks for stopping by!

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    • OhMe profile image

      Nancy Tate Hellams 5 years ago from Pendleton, SC

      Thank you for sharing your Blueberry Jam with Star Anise recipe.

    • Elyn MacInnis profile image

      Elyn MacInnis 5 years ago from Shanghai, China

      Fun!~ I like your additions!

    • LynetteBell profile image

      LynetteBell 5 years ago from Christchurch, New Zealand

      I haven't made jam for years.

    • dpgibble profile image

      dpgibble 5 years ago

      We are blueberry growers and love anything blueberry. We are going to have to make at least two batches since I love anise and my wife doesn't.

    • microfarmproject profile image

      microfarmproject 5 years ago

      @Mickie Gee: Good question! This recipe makes four or five 8-oz jars.

    • Mickie Gee profile image

      Mickie Goad 5 years ago

      Now you have me interested mentioning basil! Sounds different and I should try this combination. Thanks for the recipe! Oh, how many jars does the recipe make?

    • profile image

      CapnFatz 5 years ago

      Canning is increasingly becoming a lost art. Thanks for making it an integral part of your lens.

    • flycatcherrr profile image

      flycatcherrr 5 years ago

      Now I'm craving a snack of toast and jam. :)

    • MJsConsignments profile image

      Michelle 5 years ago from Central Ohio, USA

      This is a very well done lens. Thanks for the tips. Squid Angel blessed.

    • Michey LM profile image

      Michey LM 5 years ago

      Good to try... as I like blueberries.

    • Anthony Altorenna profile image

      Anthony Altorenna 5 years ago from Connecticut

      Wow, your homemade blueberry jam looks so tasty! We grow blueberries in our backyard, but I've never thought about trying to make jam.

    • Brandi Bush profile image

      Brandi 5 years ago from Maryland

      Wow, this looks delicious! Thanks for the great recipe...I think I can pull this off! :)

    • intermarks profile image

      intermarks 5 years ago

      Great to learn another new recipe. Thanks!

    • PaigSr profile image

      PaigSr 5 years ago from State of Confussion

      Never go to sites like this when you are hungry. It took me a little while to finish because I had to take a snack break. Only grape jelly. It just was not the same as what I was reading about.

    • IMKZRNU2 profile image

      IMKZRNU2 5 years ago from Pacific Northwest

      Yummy lens! I just may have to try this,

    • mbgphoto profile image

      Mary Beth Granger 5 years ago from O'Fallon, Missouri, USA

      Sounds delicious..Just a small tip for sure to credit your photos..even if they are your own.

    • artbyrodriguez profile image

      Beverly Rodriguez 5 years ago from Albany New York

      Blueberry is my absolutely favorite fruit. Reminds me of when my Grandfather took us blueberry picking when we were kids. Well done lens.

    • kerbev profile image

      kab 5 years ago from Upstate, NY

      Sounds super yummy!