Description
This Blueberry Jam recipe features fresh blueberries (although you can use frozen), and only 3 simple ingredients. You do not need to add pectin, as the blueberries contain a natural amount of pectin that thickens the jam to just the right consistency. This blueberry jam can be made in under 20 minutes. It’s perfect for spreading on english muffins, dinner rolls and toast
Ingredients
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons water
- Juice of 1 lemon
Instructions
1. Make the blueberry jam. In a small saucepan, add blueberries, water, granulated sugar and juce of a lemon. Bring the mixture to a boil over medium-high heat. Cook the blueberries until they burst open and release their natural juices.
2. Cook stirring frequently until the jam is thickened for 10-20 minutes. Note that the jam will thicken as it cools, so don’t overcook it.
3. Once the jam is done cooking, add to a clean half pint jar. Place the lid on the jar. Fill remaining jam into second half pint jar. Place lid on jar. Allow jam to fully cool, then store in refrigerator for up to 2 weeks.
Notes
Storage
Allow the jam to fully cool at room temperature. Once cool, place in refrigerator for up to 2 weeks. You can also store in freezer in a freezer safe container for up to 3 months.