Sharing a seriously fun love for food

Blueberry Lemon Jam

Blueberry Lemon Jam

Fresh, plump blueberries floating in a heavenly thick syrup with the essence of lemon. A taste of the season in every bite!

Blueberries are currently in abundance and it just so happens that one of the engineer’s favorite things is blueberry jam.

Yes, I know you can buy jam at the grocery store and yes, I know there are decent options – but it really is hard to beat homemade jams and preserves. Plus, it is somewhat therapeutic to detach from the current climate and descend into the world of making jam. And this blueberry jam is worth your time and effort. Blueberries are brightened with fresh lemon zest and lemon juice turning up the flavor on this delightfully simple jam.

Buy the freshest blueberries you can find. Turn the carton over and check the bottom of the package. If there are crushed berries and any sign of mold continue the search. You can refrigerate blueberries for up to a week if they are really fresh. Rinse them just before you’re ready to use them – this goes for any fresh berry.

If you’re not planning on using them right away you can also rinse and flash freeze. Simply rinse, lay the berries out on a towel or paper towels and allow them to dry. Then spread them out in a single layer on a rimmed baking sheet and freeze for about an hour. Once frozen transfer the blueberries to a freezer bag or container and freeze for up to a year.

This recipe doesn’t use added pectin but instead the jam is cooked to 220-degrees to thicken it, so have a reliable thermometer on hand before you start. It’s a small batch recipe and will yield enough jam to easily fill three 8-ounce jars. If you’re making this for gift-giving consider using 4-ounce jars, perfect for a friend!

Nestle this sweet jam inside a hot buttered biscuit – nothing quite like it!

Blueberry Lemon Jam

4-1/2 cups fresh blueberries

3 cups of sugar

2 tablespoons lemon juice, about 1 lemon

½ teaspoon lemon zest, about 1 lemon

1 teaspoon butter (The addition of butter eliminates any foam from forming while cooking.)

Combine the fresh blueberries, along with the sugar, lemon juice, lemon zest and the butter in a large kettle or heavy stockpot. Stir gently to combine the sugar with the berries.

Cook over low heat until the sugar has completely dissolved, about 30 to 45 minutes.

Attach a candy thermometer to the side of the pan and raise the heat to medium. Cook stirring occasionally until the temperature reaches 220-degrees and the temperature cannot be “stirred down”, about 45 minutes. If you stir the jam and the temperature drops well below the 220-degrees, cook for a bit longer. You want the jam to thicken slightly. Once chilled the jam will be thicker.

Ladle the cooked jam into three sterilized 8-ounce or six 4-ounce jars. Keep the jam refrigerated or process the jars in a water bath following the jar manufacturers directions. Ball Canning makes wonderful canning products and they have  great step-by-step guidelines to canning safely on their website.

Blueberry Lemon Jam is a spectacular addition to any breakfast or brunch!

Blueberry Lemon Jam, courtesy of Preserving Good Stock

July 25, 2018
: 3 half-pint jars (8-ounces) or 6 quarter-pint jars (4-ounces)

Fresh, plump blueberries floating in a heavenly thick syrup with the essence of lemon. A taste of the season in every bite!

By:

Ingredients
  • 4-1/2 cups fresh blueberries
  • 3 cups of sugar
  • 2 tablespoons lemon juice, about 1 lemon
  • ½ teaspoon lemon zest, about 1 lemon
  • 1 teaspoon butter (The addition of butter eliminates any foam from forming while cooking.)
Directions
  • Step 1 Combine the fresh blueberries, along with the sugar, lemon juice, lemon zest and the butter in a large kettle or heavy stockpot.Stir gently to combine the sugar with the berries.
  • Step 2 Cook over low heat until the sugar has completely dissolved, about 30 to 45 minutes.
  • Step 3 Attach a candy thermometer to the side of the pan and raise the heat to medium.
  • Step 4 Cook stirring occasionally until the temperature reaches 220-degrees and the temperature cannot be “stirred down”, about 45 minutes. If you stir the jam and the temperature drops well below the 220-degrees, cook for a bit longer. You want the jam to thicken slightly. Once chilled the jam will be thicker.
  • Step 5 Ladle the cooked jam into three sterilized 8-ounce or six 4-ounce jars.
  • Step 6 Keep the jam refrigerated or process the jars in a water bath following the jar manufacturers directions. Ball Canning makes wonderful canning products and they have great step-by-step guidelines to canning safely on their website.


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!