Blueberry Jam

Why You’ll Love This Recipe

Blueberry Jam is a delicious way to capture the natural sweetness of fresh blueberries in a jar. The combination of ripe blueberries, sugar, and a touch of lemon juice creates the perfect balance of sweet and tangy flavors. Whether you’re making it for yourself or as a gift, homemade blueberry jam is an incredibly rewarding recipe. It’s also simple and quick to make, and it requires no special equipment, just a pot and some jars!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups fresh or frozen blueberries

• 2 cups granulated sugar

• 2 tablespoons lemon juice (freshly squeezed)

• 1/2 teaspoon vanilla extract (optional, for added depth of flavor)

• 1/4 teaspoon ground cinnamon (optional, for warmth)

Optional:

• 1 packet fruit pectin (if you prefer a firmer jam texture)

Directions

Prepare the blueberries:

1. Mash the blueberries: In a large pot, combine the blueberries and use a potato masher or a fork to mash them to your desired consistency. You can mash them completely for a smoother jam, or leave some chunks for a more textured jam.

2. Add the sugar and lemon juice: Stir in the sugar and lemon juice. The lemon juice helps balance the sweetness and promotes the gelling process. If you’re using pectin, add it now and follow the instructions on the package for your specific type of pectin.

Cook the jam:

3. Cook the mixture: Place the pot over medium heat and bring the blueberry mixture to a simmer. Stir frequently to prevent burning, and let it simmer for 15-20 minutes. The jam will begin to thicken as it cooks. If you like a firmer jam, cook it a little longer. The jam is ready when it reaches a thick, syrupy consistency that coats the back of a spoon.

4. Test the jam’s consistency: To check if the jam is done, place a spoonful on a cold plate and tilt the plate. If the jam runs, continue cooking for a few more minutes. If it holds its shape, it’s ready to be jarred.

Jar the jam:

5. Prepare the jars: Sterilize your canning jars by boiling them in water for 10 minutes. Keep the lids in hot water until you’re ready to seal the jars.

6. Fill the jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of space at the top. Wipe the rims of the jars with a clean cloth to remove any residue.

7. Seal the jars: Place the lids on the jars and screw on the bands until they are finger-tight. If you want to seal the jam for long-term storage, you can process the jars in a water bath for 10 minutes, or simply refrigerate the jam for immediate use.

Cool and store:

8. Cool the jars: Let the jam cool to room temperature. You should hear a “pop” sound as the jars seal. Store the jars in the refrigerator for up to 3 weeks, or in a cool, dark pantry if processed for long-term storage (up to 6 months).

Serve and enjoy:

9. Serve: Once the jam is ready, you can spread it on toast, pancakes, waffles, or use it as a topping for ice cream and yogurt. Enjoy the burst of fresh blueberry flavor!

Servings and timing

This recipe makes about 2 jars of blueberry jam, depending on how thick you cook it. Prep time is about 10 minutes, with a cooking time of 20-30 minutes.

Variations

• Add spices: For a unique flavor twist, add a pinch of cinnamon, nutmeg, or ginger to the jam while it simmers.

• Use honey or maple syrup: Instead of granulated sugar, you can sweeten the jam with honey or maple syrup for a more natural sweetness.

• Mix with other fruits: Combine blueberries with other berries, like raspberries or blackberries, for a mixed berry jam.

• Make it sugar-free: Use a sugar substitute like stevia or erythritol for a low-sugar or sugar-free version of this jam.

Storage/reheating

Store the blueberry jam in the refrigerator for up to 3 weeks. If you process the jam in a water bath, it can be kept in a cool, dark pantry for up to 6 months. Once opened, the jam should be consumed within 2-3 weeks. If you want to preserve the jam for longer, freezing it in freezer-safe jars is an option (though the texture may change slightly upon thawing).

FAQs

1. Can I use frozen blueberries for this recipe?

Yes! Frozen blueberries work just as well as fresh blueberries in this recipe. There’s no need to thaw them before using.

2. Can I use a different sweetener instead of sugar?

Yes, you can use honey, maple syrup, or a sugar substitute like stevia or monk fruit for a lower-sugar version. Adjust the quantity based on your preferred sweetness level.

3. How do I make sure the jam thickens?

If your jam is too runny, it may need to cook longer. For a firmer consistency, you can also add fruit pectin, which helps the jam set.

4. How can I check if the jam is done?

To check if the jam is ready, place a spoonful on a cold plate, then tilt the plate. If the jam runs, it needs more time to cook. If it stays in place, it’s ready to be jarred.

5. How long will this jam last?

If stored in the refrigerator, homemade blueberry jam will last for up to 3 weeks. If processed and sealed properly, it can last for 6 months in a cool, dark pantry.

6. Can I can the jam for long-term storage?

Yes, you can process the jars in a water bath for 10 minutes to create a vacuum seal for long-term storage. Be sure to follow proper canning procedures for safety.

7. Can I add lemon juice to this recipe?

Yes, lemon juice adds a nice tang and helps with the gelling process. You can add about 1-2 tablespoons for added flavor.

8. Can I make the jam without pectin?

Yes! This recipe doesn’t require commercial pectin because the natural pectin in the blueberries and lemon juice helps it set. If you want a firmer jam, you can use a small amount of pectin.

9. Can I freeze this jam?

Yes, blueberry jam can be frozen for up to 2-3 months. Store it in freezer-safe jars or containers, leaving some room for expansion as it freezes.

10. How do I make this jam thicker?

If the jam isn’t thickening to your liking, continue cooking it for a bit longer, or add a bit of fruit pectin for extra thickness.

Conclusion

Homemade Blueberry Jam is the perfect way to enjoy the fresh, fruity flavors of blueberries all year long. It’s simple to make and customizable to your taste preferences. Whether you enjoy it on toast, with yogurt, or as a topping for desserts, this jam is a delicious treat that captures the essence of summer in every bite. Plus, it’s a great way to use fresh or frozen blueberries and make your own preserves. Enjoy this sweet, tangy jam on everything from breakfast to dessert!

Blueberry Jam

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2-3 jars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Homemade Blueberry Jam is a simple, sweet, and tangy spread made from fresh or frozen blueberries, sugar, and lemon juice. Perfect for toast, yogurt, or desserts, this jam preserves the bright taste of blueberries all year round. It’s easy to make, customizable with added spices or sweeteners, and a great gift idea for friends and family!

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Ingredients

• 4 cups fresh or frozen blueberries

• 2 cups granulated sugar

• 2 tablespoons lemon juice (freshly squeezed)

• 1/2 teaspoon vanilla extract (optional, for added depth of flavor)

• 1/4 teaspoon ground cinnamon (optional, for warmth)

Optional:

• 1 packet fruit pectin (if you prefer a firmer jam texture)

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Instructions

1. Prepare the Blueberries:

   • Mash the blueberries in a large pot using a potato masher or fork. You can mash them fully for a smooth jam or leave some chunks for texture.

2. Add Sugar and Lemon Juice:

   • Stir in the sugar and lemon juice, which helps balance the sweetness and promotes gelling. If using pectin, add it at this point and follow the package instructions.

3. Cook the Jam:

   • Place the pot over medium heat and bring the blueberry mixture to a simmer. Stir frequently to prevent burning. Simmer for 15-20 minutes until the jam thickens. Test the consistency by placing a spoonful on a cold plate. If it runs, cook for a few more minutes. If it holds its shape, it’s ready.

4. Jar the Jam:

   • Sterilize your jars by boiling them for 10 minutes. Ladle the hot jam into the jars, leaving about 1/4 inch of space at the top. Wipe the rims clean with a cloth.

5. Seal and Cool:

   • Place the lids on the jars and screw the bands on finger-tight. For long-term storage, process the jars in a water bath for 10 minutes. Let the jars cool to room temperature. Once cooled, you should hear a “pop” as they seal.

6. Store and Serve:

   • Store the jam in the refrigerator for up to 3 weeks or in a cool, dark pantry for up to 6 months if processed. Serve on toast, pancakes, yogurt, or in pastries.

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Notes

You can use honey or maple syrup instead of sugar for a more natural sweetness.For added flavor, try mixing in cinnamon, nutmeg, or ginger while the jam simmers.If you want a smoother jam, use an immersion blender to puree themixture.This jam is also great for gifting or preserving the taste of summer berries all year round.