Blueberry Jam
A simple, no-pectin blueberry jam made with just 4 ingredients — thick, rich, and ready to spread in under 30 minutes.
Servings: 64 (1 tbsp servings)
Cost: Cost: $16.62, $0.26 per Serving
Ingredients
- 6 cups fresh blueberries
- 2 cups granulated sugar
- 3 tablespoons freshly squeezed lemon juice
- ⅛ teaspoon salt
Instructions
- Rinse 6 cups fresh blueberries and pat them dry.
- Add 6 cups fresh blueberries, 2 cups granulated sugar, 3 tablespoons freshly squeezed lemon juice, and 1/8 teaspoon salt to a large 5-quart pot.
- Cook over medium heat for 5–7 minutes, stirring often, until the blueberries begin to burst and the sugar dissolves.
- Gently mash about half of the blueberries with a potato masher, leaving some whole for texture.
- Increase the heat to medium-high and bring the mixture to a steady boil. Stir frequently.
- Cook for 15–20 minutes, stirring often, until the jam thickens and reaches 218–220°F.
- Carefully pour the hot jam into sterilized mason jars.
- Let the jars cool completely, then refrigerate overnight before serving.
Notes
Yield: This recipe makes about 4 cups of jam - enough to fill 4 8-ounce jars or 8 4-ounce jars.
For a less sweet jam, reduce the sugar to 1¾ cups.
Store in sterilized airtight mason jars in the refrigerator for up to 3-4 weeks unopened, or about 10 days once opened. Always use clean utensils when scooping to prevent contamination and extend shelf life.
Use clean utensils to help keep the jam fresh.
Nutrition
Calories: 32kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.04mg
