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Blueberry Jam


      Jellies and Jams are very easy to make. If you use fruits when they are in season you can enjoy the tates of summer and spring all year around. This recipe does not require and canning technique if you are using the finished jam immediately. If not I recommend freezing the jam until needed. For a longer storing method via canning i recommend reading nchfp.uga.edu for more information.

      • Medium


      If you are using fresh berries wash the berries and remove any stems.

      Pour into a small sauce pan. Add lemon juice, zest, and sugar.

      Turn heat on to medium low.

      Fresh berries with start to mash with a quick stir of a spoon but frozen berries may need a mash using a potate masher.

      Stir the jam until it start to thicken.

      Add the pectin and continue to stir until the jam coast the back of the spoon.

      Turn off the heat and pour the jam in to a jar.

      Let the jam cool. As the jam cools it will continue to thicken.

      Once cooled you can use it immediately or store in the fridge for no more than 3-4 weeks or in the freezer for 6 months.

      Note:  I don’t like my jams or jellies to be too sweet. You can adjust the sugar to you liking.  If you are using fruits that are in season you will probably not need to add a lot of sugar.

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      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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