Description
A delightful recipe for homemade blueberry jam that captures the essence of summer, perfect for spreading on toast or using in desserts.
Ingredients
Scale
- 4 cups fresh blueberries, rinsed and stems removed
- 1 cup granulated sugar (or to taste)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon pectin (if needed for thickening)
Instructions
- Start by washing your blueberries well in cold water. Once they’re clean, place them in a large pot. Next, mash the berries slightly with a fork or potato masher.
- Add your sugar to the pot, mixing it in with the blueberries. Let it sit for about 10 minutes.
- After your blueberries have soaked in that sugar, bring the pot to medium heat. Stir constantly, and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and continue stirring. You should see the mixture starting to thicken.
- After about 15-20 minutes, check the consistency. Place a spoonful on a cold plate; if it doesn’t run, it’s ready!
- Once done, remove the pot from heat and let it cool slightly before pouring your jam into sterilized jars.
- Allow the jars to cool completely at room temperature.
Notes
Best served on toast or used in desserts; store in the refrigerator for up to three weeks.
- Prep Time: 15
- Cook Time: 30
- Category: Spread
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg