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Blueberry Jam
Made with fresh or frozen blueberries, this Blueberry jam is sweet, delicious and perfect for all your baking, or of course, on toast. It's naturally allergy friendly and only takes about 30 minutes from start to completion.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
24
Servings
Calories:
16
kcal
Author:
Lee
Ingredients
2
cups
blueberries
fresh or frozen
½
lemon
juiced
Peel of half a lemon
¼
cup
granulated sugar
¼
cup
water
pinch
kosher salt
US Customary
-
Metric
Instructions
Cut a lemon in half and use a knife to carefully peel the lemon. Once peeled, juice half the lemon into a medium saucepan.
Place all other ingredients, including the lemon peel, in the saucepan and set it over medium low heat.
Let it cook for 15 min, periodically smashing the blueberries with the back of a spoon and stirring frequently.
After 15 min, set the heat to low and cook for another 10 min stirring frequently.
Take the pan off the heat, stir and let cool. Carefully remove the lemon peel.
Once cool, place jam in a heat resistant jar or airtight container and store in the fridge. The jam will thicken more as it cools.
Notes
Storing:
Once cooled, store jam in an airtight container in the fridge for up to 3 days.
I do not recommend freezing the jam.
Nutrition
Calories:
16
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1
mg
|
Potassium:
13
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
7
IU
|
Vitamin C:
2
mg
|
Calcium:
2
mg
|
Iron:
1
mg