Blueberry Jam

5 from 7 votes

This delectable from-scratch blueberry jam is packed full of delicious fresh berries. Once you've made your own, you'll never want to have store-bought again!

Course Dessert

Keyword Blueberry Jam, Blueberry Jam Recipe, Small Batch Blueberry Jam

Prep Time 5

Cook Time 15

Total Time 20

Servings Jar

Calories 1456

Author Erren Hart

Ingredients

1 lb Blueberries
1½ cups superfine sugar/caster sugar or granulated
1 teaspoon butter
2 tbsp lemon juice freshly squeezed

Instructions

Wash and dry the blueberries.
In a medium saucepan, add the blueberries, granulated sugar, butter, and fresh lemon juice. Mix over high heat until sugar dissolves.
Bring mixture to a boil. Stir and mash the blueberries frequently and continue to boil until the jam has thickened (or until it reaches a temperature of 220°F/104°C) This will take approximately 10-15 minutes.
Pour the jam into a clean, tempered jar and allow it to cool. Once cooled, cover and refrigerate.

Notes

How can you tell if the jam is done without a sugar thermometer?

Place a spoon in the freezer for 15 minutes. Take the spoon out and dribble some hot jam onto the frozen spoon with the jam off the heat. Wait a few seconds to cool, and then run your finger through the jam. If your finger it makes a clear path through doesn't fill in, it's ready. If the jam is still fluid, put it back onto the heat and simmer in five-minute intervals until the jam thickens.

Tips:

Fruit varies in water content, and some may cause the jam to take longer to thicken.
Like a chunkier jam? Skip mashing the berries as they cook.
Although you can use a variety of fruits with this recipe, it’s best for berries that contain natural pectin.
Don’t look for traditional jam consistency – Jam made without pectin tends to be a little looser and less firm than jam made with pectin.

Nutrition