Blueberry Jam
Homemade blueberry jam is rich, fruity and full of flavor. With just three ingredients and no pectin required, it’s an easy way to preserve the season’s best berries. Spread it on toast, stir it into yogurt or give it as a gift.
Servings: 3 Jars
Equipment
Ingredients
- 2 to 2 ¼ Cups blueberries about 16 Ounces, fresh or frozen
- ¾ Cup granulated sugar
- 1 Tablespoon lemon juice freshly squeezed
Instructions
- If starting with blueberries that are frozen, add to the saucepan over low heat for 5 minutes before adding the sugar/lemon juice. This method is a quick defrost.
- In a large heavy bottomed 4-quart or larger pot over medium high heat, add the blueberries, sugar and lemon juice.
- Bring to a low boil, stirring often, and cook for 5 minutes.
- Once the mixture comes to a boil, continue cooking for 5 to 8 minutes, maintaining a 205 to 212 degrees F temperature of the blueberries. Continue to stir constantly and adjust the heat if needed, to avoid burning.
- Reduce the heat to low and simmer for 8 to 10 minutes. As it thickens, the jam will start to stick to the sides of the saucepan - keep stirring!
- Remove from the heat and let it cool for 15 minutes in the pan. If there are still whole pieces of blueberry in the boiled mixture, you can use a potato masher to crush and press out the remaining blueberries to your preferred consistency.
- Remove the jam from the pan to a shallow dish or plate and allow to cool for an additional 15 minutes somewhere with good air circulation.
- Pour the cooled jam into a jar at room temperature and secure with a lid. It makes 10-11 ounces of jam, which I fit into 3 jars.
- Refrigerate the jam for 24 hours to set fully, and then serve with toast, cereal, scones, or whatever you like.
Notes
Use a heavy-bottomed pot: Prevents scorching and allows even heating.
Check jam consistency as it cools: The jam thickens more once chilled.
Watch the cooking temperature: Stay within 205 to 212 degrees F for proper thickening.
Stir constantly: This prevents burning and ensures even cooking.
Thickening it up: If possible, removing the pan of finished jam to an area that has circulation and cool air moving will help cool the jam and allow it to thicken as it cools, so you might want to consider a room with a ceiling fan.
Let it rest fully: Refrigerating overnight helps it set properly.
Do the chilled plate test: Put a little of the hot jam on a chilled plate and freeze it for 2 minutes. Check its temperature. If you can leave a trail through the jam using your finger, it's going to set well once cooled!
Check jam consistency as it cools: The jam thickens more once chilled.
Watch the cooking temperature: Stay within 205 to 212 degrees F for proper thickening.
Stir constantly: This prevents burning and ensures even cooking.
Thickening it up: If possible, removing the pan of finished jam to an area that has circulation and cool air moving will help cool the jam and allow it to thicken as it cools, so you might want to consider a room with a ceiling fan.
Let it rest fully: Refrigerating overnight helps it set properly.
Do the chilled plate test: Put a little of the hot jam on a chilled plate and freeze it for 2 minutes. Check its temperature. If you can leave a trail through the jam using your finger, it's going to set well once cooled!
Nutrition
Calories: 257kcal | Carbohydrates: 66g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 92mg | Fiber: 3g | Sugar: 61g | Vitamin A: 60IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 0.3mg
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