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I like to pick up a few little packs of blueberries to make this jam.
it's quick to make and goes quickly around here!! ...so good for topping brie and mixing into smoothies and ice cream too! My hubby loves it on toast, of course. I make a similar one that is water bath canned which is blueberry orange that I love too! Enjoy ~ Diane
Blueberry Lemon Jam
Yield: Two 10-ounce jars
5 cups fresh blueberries
zest of 1 large lemon
at least 1/4 Cup freshly squeezed lemon juice
1 1/2 cups granulated white sugar
1. Place a small ceramic plate in the freezer. Place 2 cups of blueberries in a high-sided saucepan, and mash with a potato masher. Add the remaining blueberries along with the rest of the ingredients. Set the saucepan over medium-high heat, and bring mixture to a boil.
2. Once the blueberries start boiling vigorously enough that the bubbles don't dissipate when you stir, set the timer for 12 minutes and continue boiling the berries at the same rate, stirring frequently.
3. When the jam begins to thicken, pull the plate from the freezer and place a small amount of the jam on the plate. Run your finger through the jam, and if it jells and seems thick, remove the pan from the heat. If the jam is not thick enough, place the plate back into the freezer, and continue to cook the jam for a minute or two longer. Test again. Repeat until the jam is thickened (I ended up having to cook mine for about an additional 10 minutes to get it to the right consistency).
4. Divide the jam into clean glass jars. Allow to cool for about 2 hours, then top with lids. When the jam cools to room temperature, store in the refrigerator and enjoy within 2 weeks.
**Note: Give this easy jam a try! I did add one tbs of liquid Pamona pectin to ensure the jam sets - but, the recipes author says she didn't add any pectin... Recipe Adapted by: RecipeGirl
Photos by: Diane Baker for Canning and Cooking at Home
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