Fresh, plump blueberries floating in a heavenly jam, with the delicate essence of fresh lemon. A taste to savor the season in every bite!
Blueberries are still in abundance in the markets. 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 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
4-½ 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. (You can drop a bit on a cold plate and if it sets, it’s ready.
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. Blueberry Lemon Jam is a spectacular addition to any breakfast or brunch! Makes 3 half-pint jars, with a bit left over.
Blueberry Lemon Jam
Equipment
- Large kettle
- Candy thermometer
- 3 to 4 Half-pint jars
- Ladle and funnel
- Canning equipment, if processing in a water bath
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. Once chilled the jam will be thicker. (You can drop a bit on a cold plate and if it sets, it's ready.)
- 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.
