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Blueberry Jam
Recipe Summary
Yield: MAKES ABOUT 3 CUPS
Ingredients
Ingredient Checklist
4 cups blueberries
3 1/2 cups sugar
Cook's Notes
Refrigerate jam in airtight containers up to 2 weeks, or store in sealed, sterilized jars up to 6 months.
Gallery
Blueberry Jam
Recipe Summary
Yield: MAKES ABOUT 3 CUPS
Gallery
Blueberry Jam
Blueberry Jam
Blueberry Jam
Recipe Summary
Yield: MAKES ABOUT 3 CUPS
Recipe Summary
Yield: MAKES ABOUT 3 CUPS
Yield: MAKES ABOUT 3 CUPS
MAKES ABOUT 3 CUPS
Ingredients
Ingredients
- 4 cups blueberries
- 3 1/2 cups sugar
Directions
Preheat oven to 250 degrees. Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan.
Add remaining 3 cups berries and 1/2 cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes.
Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.
Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.
Cook's Notes
Refrigerate jam in airtight containers up to 2 weeks, or store in sealed, sterilized jars up to 6 months.
Cook’s Notes
Refrigerate jam in airtight containers up to 2 weeks, or store in sealed, sterilized jars up to 6 months.
Reviews (4)
Add Rating & Review
113 Ratings
5 star values:
18
4 star values:
18
3 star values:
45
2 star values:
25
1 star values:
7
Reviews (4)
Add Rating & Review
113 Ratings
5 star values:
18
4 star values:
18
3 star values:
45
2 star values:
25
1 star values:
7
Add Rating & Review
113 Ratings
5 star values:
18
4 star values:
18
3 star values:
45
2 star values:
25
1 star values:
7
113 Ratings
5 star values:
18
4 star values:
18
3 star values:
45
2 star values:
25
1 star values:
7
113 Ratings
5 star values:
18
4 star values:
18
3 star values:
45
2 star values:
25
1 star values:
7
- 5 star values:
- 18
- 4 star values:
- 18
- 3 star values:
- 45
- 2 star values:
- 25
- 1 star values:
- 7
Martha Stewart Member
Rating: Unrated
08/02/2011
I have been making jam for many years and the recipe frequently calls for equal (or almost equal) quantities of fruit and sugar. How does one preserve this jam? I usually use a hot water bath to seal my lids. Has anyone made this jam for keeping, or does one simply keep it in the fridge?
Martha Stewart Member
Rating: Unrated
07/13/2011
That is an awful lot of sugar for such a small quantity of jam. I often make jam in the microwave - one cup berries, one quarter cup sugar, process on "high" for five minutes, or until thickened. It's not a good preserving jam, but for an almost instant breakfast spread, it can't be beat. (Do it the night before - the jam is extremely hot when it comes out of the microwave).
Martha Stewart Member
Rating: Unrated
07/13/2011
As I try to limit the sugar intake on my constant diet called LIFE, I was a little shocked how much sugar this recipe calls for so I will cut back on my next batch. I agree with previous reviewer, it just seems a tad sweeter than it needs to be. Although compared to other blueberry jam recipes online, apparently there is a certain amount of sugar necessary not only to cure the tartness of the blueberries but to "gel" the jam. Very easy recipe...and definitely my eventual gateway to canning!
Martha Stewart Member
Rating: Unrated
07/09/2011
super simple! and so yummy!!! at first i was worried it would be too thin, but as it cooled in the refrigerator, it thickened perfectly! for my 2nd batch, i mashed more of the berries because i like more of the jelly. i also cut the sugar to 2 3/4 cup... so it was just a little less sweet. either way... very tasty jam!
Martha Stewart Member
Rating: Unrated
08/02/2011
I have been making jam for many years and the recipe frequently calls for equal (or almost equal) quantities of fruit and sugar. How does one preserve this jam? I usually use a hot water bath to seal my lids. Has anyone made this jam for keeping, or does one simply keep it in the fridge?
Rating: Unrated
Rating: Unrated
07/13/2011
That is an awful lot of sugar for such a small quantity of jam. I often make jam in the microwave - one cup berries, one quarter cup sugar, process on "high" for five minutes, or until thickened. It's not a good preserving jam, but for an almost instant breakfast spread, it can't be beat. (Do it the night before - the jam is extremely hot when it comes out of the microwave).
As I try to limit the sugar intake on my constant diet called LIFE, I was a little shocked how much sugar this recipe calls for so I will cut back on my next batch. I agree with previous reviewer, it just seems a tad sweeter than it needs to be. Although compared to other blueberry jam recipes online, apparently there is a certain amount of sugar necessary not only to cure the tartness of the blueberries but to "gel" the jam. Very easy recipe...and definitely my eventual gateway to canning!
Rating: Unrated
07/09/2011
super simple! and so yummy!!! at first i was worried it would be too thin, but as it cooled in the refrigerator, it thickened perfectly! for my 2nd batch, i mashed more of the berries because i like more of the jelly. i also cut the sugar to 2 3/4 cup... so it was just a little less sweet. either way... very tasty jam!
All Reviews for Blueberry Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blueberry Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
