Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.
Homemade Blueberry Jam
To me, summertime will always mean preserving and canning. I grew up in a household that had a large garden, and every summer we made memories by working together to harvest and preserve an abundance of fresh vegetables and fruit.
Jam is one of my favorite (and one of the easiest!) dishes to make. A little fresh fruit, some sugar, and a pinch of salt—that is usually all it takes to make rich and delicious homemade jam. This recipe is no exception.
I love that this jam thickens on its own; there's no need to add pectin or cornstarch to thicken up a batch of this jam. It will thicken all by itself as it cools.
Please note: I've never researched whether or not a water bath canning method is safe for this recipe. I use it, but then I store my jars in the refrigerator and use them rather quickly. I don't trust a water bath to keep this safe on a shelf for a long period, so use your best judgement.
There's no need to worry, though, as this stuff is delicious—it won't last very long, anyway! We love it on toast and biscuits, and we've also spooned it over shortcake for a phenomenal summer dessert. You can even warm up a bit and serve it with fresh lemon sorbet or vanilla ice cream. Another idea is to spoon it over a fresh lemon or vanilla pound cake or over a great New York cheesecake. You have plenty of options, no matter how you serve it.
- 8 cups fresh blueberries (frozen will work, if need be)
- 2 cups white sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon juice
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- Rinse and drain fresh blueberries. Pick them over, removing any that are overripe. If using frozen berries, you can go straight to the stovetop—no need to defrost.
- Place blueberries, sugar, cinnamon, salt, and lemon juice in a medium saucepan. Place over medium to medium-low heat and stir to fully combine.
- Bring pot to a boil, reduce the heat, and simmer, stirring frequently for a half an hour. The blueberries will release their juices, and the liquid will become thickened.
- Transfer jam to small jelly jars. The jam will thicken and set as it cools. Store jars in the refrigerator and use within a few weeks.
Video Tutorial for Homemade Blueberry Jam
© 2019 Jan Charles