Maybe you’ve wanted to make your own blueberry jam but don’t want a Costco amount of it. This recipe is perfect for you, since it only makes a jar or two and doesn’t require pectin or canning. It’s simple enough to make on a whim, and it’s ready in just 30 minutes. The flavor is bright and intensely blueberry, with just enough lemon to balance the sweetness.
Servings: 16
Ingredients:
• 2 pints (4 cups or 24 ounces) fresh blueberries
• 1 cup sugar or 2 tablespoons plus 2 teaspoons sweetener
• ½ tsp lemon zest
• 2½ tbsp fresh lemon juice
• ⅛ tsp salt
Directions:
- • Before you begin, place a small plate in the freezer so it’s well-chilled.
- • In a medium saucepan, combine the ingredients and bring to a boil over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to bubble.
- • Lower the heat and cook until the berries have broken down and the mixture thickens, 25-30 minutes. Use a spoon or potato masher to break up the berries to your desired consistency.
- • To test for doneness, drop a small spoonful of jam onto the chilled plate and let it sit for a few seconds. If you can drag your finger through it and the line holds (instead of running back together), it’s ready. If it still seems loose, continue cooking for a few more minutes and test again, returning the plate to the freezer to chill between tests.
- • Remove from heat and cool slightly. For a smoother jam, you can blend it briefly, leaving some texture.
- • Transfer to jars or an airtight container and refrigerate until set.
- • Store in the refrigerator for up to 2 weeks. The jam can be frozen for up to 3 months; thaw in the refrigerator before using.
