Fresh, plump blueberries floating in a heavenly jam, with the delicate essence of fresh lemon. Such a sweet way to savor the best of summer in every bite, all year long!
Blueberries are still in abundance in the markets. And it just so happens that blueberry jam is one of the Engineer’s favorite things.
Yes, I know you can buy jam at the grocery store and yes, I know there are many wonderful options – but it’s hard to beat homemade jams and preserves. Plus, it’s somewhat therapeutic to detach from the current climate and descend into the world of making jam. This blueberry jam is worth your time and effort.
As with most jams, simple ingredients come together to create the magic. Blueberries and sugar together with the brightness of zest and juice from fresh lemons, adding just a touch of citrus to this delightfully simple jam. A pat of butter adds a bit of silkiness.
No added pectin is used but instead the jam is cooked to 220-degrees allowing the sugar and natural pectin to thicken it, so have a reliable candy thermometer on hand before you start. It’s a small batch recipe, yielding enough jam to easily fill three 8-ounce jars with a bit left over to enjoy right away.
Nestle this sweet jam on a hot, buttered English muffin, letting those berries find their way into the nooks and crannies. There’s nothing quite like it!
Blueberry Lemon Jam
4-1/2 cups fresh blueberries
3 cups of sugar
1 teaspoon lemon zest, about 1 large lemon
2 tablespoons lemon juice, about 1 large lemon
1 tablespoon butter
Combine the fresh blueberries, along with the sugar, lemon zest, lemon juice, 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, stirring occasionally, 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 manufacturer’s directions.
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Blueberry Lemon Jam
Equipment
- Large kettle, jam pan or stockpot
- Digital candy thermometer
- Large wooden spoon
- Funnel and ladle
- 3 eight-ounce jars, washed and sterilized
Ingredients
- 4-½ cups fresh blueberries
- 3 cups sugar
- 1 teaspoon lemon zest, about 1 large lemon
- 2 tablespoons lemon juice, about 1 large lemon
- 1 tablespoon butter
Instructions
- Combine the fresh blueberries, along with the sugar, lemon zest, lemon juice, 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, stirring occasionally, 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. Keep in mind, 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 manufacturer’s directions.
