3-Ingredient Blueberry Jam Recipe: Cooks in 10 Minutes & No Pectin by Donna John
Blueberries are plentiful all year long, but blueberries are in season during the summer months. The warm months are the perfect time to make some homemade blueberry jam and celebrate those tiny blue superfoods.
This quick and easy blueberry jam recipe has just three simple ingredients (no pectin) and cooks in about 10 minutes. All you need to make this berry jam is fresh or frozen blueberries (fresh is best!), granulated sugar and lemon juice (again, fresh is best). The ingredients simmer for about 10 minutes on the stovetop until thick. You mash the blueberries as they simmer.
Spread this blueberry jam on toast, biscuits, English muffins, crackers, scones, pancakes or waffles, or use it to make an off-the-charts peanut butter and jelly sandwich. You could also use it for thumbprint cookies. You won't want to sit down to brunch or breakfast again without a jar on the table.
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Cuisine: American
Prep Time: 5 minutes plus time to cool
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: Makes 1 8-ounce jar
Ingredients
- 2 heaping cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
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Recipe Notes
- The jam is done simmering when it reaches 220 degrees F.
- You can eat the jam immediately, but it's best to let it set up and chill at least 24 hours.
- Store the jam in the refrigerator.
Here's how to make it:
- Put the blueberries, sugar and lemon juice into a saucepan. Cook over medium-high heat, stirring often, until mixture comes to a full boil. Reduce the heat to medium and cook, stirring often, for about 10 minutes, crushing the blueberries as you stir. The jam should be at 220 degrees F.
- Carefully pour the jam into an 8-ounce mason jar or an airtight container. Let it cool on the counter. Once cool, put the lid on the jar and refrigerate overnight before eating.
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