This simple blueberry jam recipe is done in 20 minutes and uses just 3 key ingredients. Skip the canning process, skip the pectin. You can freeze it for up to a year so when you have a bounty of berries, whip up a bunch for later. Makes 1.5 cups of blueberry goodness!
Ingredients
- 4 cups fresh or frozen blueberries
- 1 ½ cups granulated sugar
- 1 lemon , zested and juiced
- Pinch salt
Directions
Pump up the jam!
- In a medium saucepan, stir together blueberries, sugar, lemon zest, lemon juice, and pinch of salt over medium heat. Stirring frequently, bring to a boil.
- Reduce heat to medium. Simmer, stirring occasionally while gently crushing some of the blueberries, 7 to 10 minutes, or until slightly thickened and a digital thermometer reads 220°F or until jam thickens on the back of a spoon (dip a spoon in and coat the back. Run your finger through the jam—if it leaves a clear path, it’s done).
- Let cool. 5 minutes in the saucepan before transferring to jars. Leave unopened and let come to room temperature. Once the jam is at room temperature, seal jars and store in the refrigerator. The jam might take 24 to 48 hours to fully set up, but it can be eaten immediately.
Pro Tips: If you don’t have a thermometer: To check if the jam is ready, dip a spoon in and coat the back. Run your finger through the jam—if it leaves a clear path, it’s done. When cooling the jam, leave it uncovered after filling the jars, then refrigerate. It should keep in the fridge for up to 10 days; in the freezer, store it up to a year by storing it in a freezer-safe zipper bag.