Quick and Easy homemade blueberry jam!!! Delicious berries. They taste that much better in a jam. A ‘no fuss, super easy 3 ingredient recipe’ you will love. This recipe is great when you have all those extra blueberries and want to keep that taste last that much longer. The perfect way to keep your blueberries and add to your breakfast favorites.

I never really had blueberry jam before but I have had blueberry syrup and I love that stuff. OMG blueberry syrup on pancakes is to die for…Mmm….

How I stumbled across blueberry jam?? Well one day hubby came home with 3 big trays of fresh blueberries, they were 1 kg trays!! We always like to have fresh berries but I knew we wouldn’t be able to have that much lol… So that’s when I decided to try to make blueberry jam. I have made other types of jam before so I already had some idea on jam making.

Tips on making easy blueberry jam

When making blueberry jam it’s best to use blueberries which are just ripe or even just under ripe. These blueberries will give you the best acidity and overall better flavor. If the blueberries are too ripe then you won’t get the best texture.

Pectin is a gelling agent which helps to set jams and jellies by reducing the cooking time. I have noticed that when making blueberry jam the cooking time is usually 15 minutes and you get more flavor while the jam is cooking which also helps to evaporate the moisture. So for that reason I prefer not to use pectin as I noticed how the texture was just perfect by using fresh lemon juice. The lemon juice works with the sugar to help set the jam.

How to store your jam?

It’s best to store your jam in glass jars that have been sterilized. There are a couple of ways to sterilize the jars.

1. Preheat oven to 320 degrees Fahrenheit. Wash the jars and lids in hot soapy water, don’t dry them. Place the jars on a baking tray and leave them in the oven for 10 minutes. Soak the lids in boiling water for a few minutes.
2. Using a microwave, leave the jars slightly wet and microwave for 30-45 seconds.

How long will blueberry jam keep good for?

Like most jams, blueberry jam will keep good for a long time, usually a year if unopened. Once opened it’s best it refrigerate and use within 6 months. Also remember to use a clean dry spoon to serve as this will also help to keep the jam good for longer.

Making quick and easy homemade blueberry jam

Wash the measured amount of blueberries in a colander, removing any excess water. Transfer into a sauce pot, use a slightly deep pot. Add in the measured amount of granulated sugar and a tablespoon of freshly squeezed lemon juice. Put the pot on the stove on a medium high flame. Give that a good stir using a wooden or silicone spoon. Let the mixture heat up for about 2 minutes, melting the sugar crystals up. Make sure to keep stirring time to time.

Lower the flame and use a potato masher to mash the blueberries up. You can also leave some of the blueberries whole if you like. Once the sugar has dissolved and the berries have been mushed you can turn flame to a medium high and let the mixture come to a rolling boil. You need to keep the mixture on a rolling boil for 15 minutes stirring for most part of the time to make sure nothing is burning on the base of the pot.

After 15 minutes you can take the pot off the heat and test a teaspoon of the jam on a frozen plate (plate kept in the freezer for 5-10 minutes). Place this plate in the fridge for a minute or two. Then use your finger to push through the jam, it should become gel like and form a crinkle. That’s when you know your jam is done. Usually this 15 minute cook time always works right. If you think your jam is too runny you can cook for another couple of minutes. Pour the jam into the hot sterilized jar and screw the lid on. Quick and easy homemade blueberry jam is ready to serve.

Quick And Easy Homemade Blueberry Jam

Recipe by Shema Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

1

jar

Prep time

5

minutes

Cooking time

20

minutes

Easy Blueberry Jam Recipe

Ingredients

• 600 grams fresh firm blueberries
  

• 300 grams granulated sugar
  

• 1 tablespoon of fresh lemon juice
  

Directions

• Wash the blueberries in a colander, removing any excess water. Transfer into a sauce pot
• Add in the granulated sugar
• Add 1 tablespoon of freshly squeezed lemon juice
• Put the pot on the stove on a medium high flame and give that a good stir
• Let the mixture heat up for about 2 minutes, melting the sugar crystals up, keep stirring time to time
• Lower the flame and use a potato masher to mash the blueberries up. You can also leave some of the blueberries whole if you like
• Turn flame to a medium high and let the mixture come to a rolling boil. You need to keep the mixture on a rolling boil for 15 minutes stirring from time to time
• After 15 minutes you can take the pot off the heat and test a teaspoon of the jam on a frozen plate (plate kept in the freezer for 5-10 minutes)
• Place this plate in the fridge for a minute or two. Then use your finger to push through the jam, it should become gel like and form a crinkle (you can cook for an additional few minutes if your jam does not reach the desired consistency)
• Pour the jam into a hot sterilized jar and screw the lid on.
• Jam is ready to serve.

Notes

• Put a small plate in the freezer for 5-10 minutes, you can do this while jam is cooking. This is to test the jam.
• Have your jars sterilized, use the method described in the ‘how to store your jam section’.