Easy Blueberry Jam: No Canning Equipment Required

Blueberry Jam (3 of 4)

Last summer my mom and her friend did a whole day of canning jams and jellies and she brought me the best blueberry jam! Ever since I’ve been wanting to try making jam for myself, but I don’t have a pressure cooker or special canning equipment.  Then I came back across this recipe I had torn out of a magazine last summer and it required no special equipment. I went out and bought some blueberries to make it right away.  This couldn’t have been easier and it also it doesn’t require any fruit pectin or thickening agent! And I love that it just takes around 20 minutes on the stovetop and you have 3 small jars of jam! You do have to keep it in the fridge or freezer, but it lasts for a month in the fridge and a year in the freezer! After you make it you will feel so accomplished and no one has to know how easy it was! Your friends will think you’ve slaved away all day with the pressure cooker.

Blueberry Jam (1 of 4)

Easy Blueberry Jam
Source: Real Simple Magazine, July 2011
Makes Approximately 3 Cups

Ingredients:
5 cups blueberries (approx. 2 1/2 pints)
1/2 cup sugar
Juice from 1 lemon
1/4 tsp. kosher salt

Directions:
In a medium saucepan add the blueberries, sugar, lemon juice & salt.  Stir to combine and gently smash the blueberries with the back of a large spoon until they begin to release their juices.  Some berries will still be somewhat whole and that is fine.

Heat over medium high heat for approximately 18 to 25 minutes, stirring occasionally. Mixture will thicken and darken in color.  Remove from heat and pour jam into glass jars.  While still hot, place lids on jars to seal them.

Store jam in refrigerator for 1 month or place in freezer for up to 1 year.

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    Comments

    1. Love this! I make tons of strawberry freezer jam every June, but this sounds even easier!
      Ally’s Sweet & Savory Eats recently posted..Blueberry Muffin LoafMy Profile

    2. I’m pretty much in love with this because I HATE canning. Well I’ve never tried it so I might not be able to technically hate it, but yet I still do :)
      Julie @ Julie’s Eats & Treats recently posted..White Chocolate Golden Oreo Frozen Dessert PieMy Profile

    3. This is such a great recipe!!
      Dorothy @ Crazy for Crust recently posted..Skinny Ice Cream SandwichesMy Profile

    4. Do they need to cool completely before putting in refrigerator or freezer? Sounds great! Can’t wait to try this recipe!!

    5. Oooh, yeah, homemade-EASY blueberry jam! Love this and can’t wait to try this!
      Tanya Schroeder recently posted..Lemon Meringue Whoopie PiesMy Profile

    6. gorgeous! the only jam i ever make is strawberry freezer jam. i need to branch out!
      Sarah K. @ The Pajama Chef recently posted..Book Review: Sweet SanctuaryMy Profile

    7. This sounds delicious and easy!

    8. What thickens the jam? What if the jam is thin?

      • It just thickens as it cooks and reduces. If it is too thin, continue cooking it until it cooks down further and thickens. It does also continue to thicken as it cools. Also, you could always stir together 1 tsp. of water with 1 tsp. of cornstarch and add it to thicken or add a couple tsp. of flour. Hope you enjoy it!

    9. I was recently given a few quart bags of frozen blueberries. Can I use this recipe to make jam with them? I fear they will be juicy when defrosted. do i drain off the juice, or a portion?

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