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
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 the blueberries and pat them dry.
- Add the blueberries, sugar, lemon juice, and 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, stirring 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: About 4 cups — enough for four 8-ounce jars or eight 4-ounce jars.
Less sweet: Reduce the sugar to 1¾ cups. Don’t go lower or the jam may not set.
Frozen blueberries: Work great — don’t drain them. They may need a few extra minutes to reach 218–220°F.
Done test: Cook to 218–220°F, or until a spoonful wrinkles on a frozen plate. At higher elevations, your target is 8°F above the temperature water boils at in your kitchen.
Storage: Refrigerate up to 3 weeks or freeze up to 1 year. Always use a clean spoon.
Nutrition
Serving: 1Tablespoon | 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
