Try this Easy Blueberry Jam recipe, or contribute your own.
- Carbohydrate 131.451068826 g
- Cholesterol 0 mg
- Fat 2.993709642 g
- Fiber 21.7724346251588 g
- Protein 6.713167076 g
- Saturated Fat 0.2540117272 g
- Serving Size 1 1 recipe (1699g)
- Sodium 306972.432729672 mg
- Sugar 109.678634200841 g
- Trans Fat 0.9888313666 g
- Calories 517 calories
Step-by-step
- Prepare your jars by boiling the lids, rings and jars in boiling water for 5 minutes.
- In a wide saucepan or skillet on low-medium heat, add the blueberries and sugar.
- Stir to combine.
- Then use your potato masher to smash up the blueberries and release their juices.
- Turn up the heat to medium, then cook the blueberry mixture until it is gently boiling.
- Keep cooking, and stirring until the mixture thickens. You must, must stir constantly or your jam will burn. As well the constant stirring will help to prevent the jam from splattering out of the pan. You will likely need to cook the jam for 30 or more minutes.
- You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon.
- Remove from heat, and let cool completely before serving.
- If this jam is too chunky for you, you can use your hand blender to puree it.
- Enjoy!
Deep purple fruit reduces into a glossy, viscous spread that clings firmly to the back of a spoon without dripping. Shallow skillets accelerate this reduction by maximizing surface area, allowing moisture to evaporate much faster than standard deep pots.
- Boil glass jars, lids, and rings for exactly 5 minutes to sterilize them properly before packing hot fruit.
- Mashing berries initially releases internal pectin and juices, which jumpstarts the thickening process under medium heat.
- Stir continuously with a heat-resistant spatula once the mixture approaches a gentle boil to prevent scorching at the bottom.
- Test doneness by dragging a spoon through the center; an open trail that holds its shape for 2 seconds indicates the jam is finished.
Leftover jam provides an immediate base for pan sauces alongside pork chops, or a bright filling for morning thumbprint pastries. Spooning remaining portions over plain yogurt transforms a standard breakfast into a tart, rich treat.
