Blueberry Lemon Jam
Capture the essence of summer with this vibrant Blueberry Lemon Jam, a perfect blend of sweet and tangy flavors that will elevate any breakfast or dessert. Made with just five simple ingredients—fresh, juicy blueberries, zesty lemon zest, tangy lemon juice, sugar, and a splash of water—this homemade jam comes together in under 35 minutes. The natural pectin in blueberries creates a beautifully thick consistency, while mashing some of the fruit ensures a delightful balance between smoothness and chunky bursts of flavor. Whether slathered on warm toast, swirled into yogurt, or used as a topping for pancakes, this small-batch blueberry lemon jam is a versatile treat. Plus, with easy storage options and a refrigerator life of up to three weeks, it’s the perfect way to savor the taste of blueberries long after the season ends.
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Recipe Information
Ingredients
- 4 cups Fresh blueberries
- 2 cups Granulated sugar
- 1 tablespoon Lemon zest
- 3 tablespoons Lemon juice
- 1 cup Water
Instructions
Wash and dry the blueberries thoroughly. Check for and remove any stems or debris.
In a large saucepan, combine the blueberries, sugar, lemon zest, lemon juice, and water.
Place the saucepan over medium heat and stir continuously until the sugar dissolves and the mixture begins to simmer.
Reduce the heat to medium-low and allow the mixture to cook, stirring occasionally, for about 20-25 minutes. Mash some of the blueberries with the back of a wooden spoon or a potato masher for a smoother texture, leaving some whole for a chunkier jam.
As the mixture cooks down, it should thicken. To test if the jam is ready, place a small spoonful onto a cold plate and let it sit for a minute. If it wrinkles or holds its shape when you run a finger through it, it’s done. If not, cook for a few more minutes and test again.
Once the jam reaches the desired consistency, remove the saucepan from the heat and let the jam cool for 10-15 minutes.
Carefully transfer the jam into sterilized jars, leaving about 1/4-inch of headspace at the top. Seal the jars tightly with lids.
Let the jars cool to room temperature, then store them in the refrigerator for up to 3 weeks or process them in a boiling water bath for longer storage.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 489.1 g | 178% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 461.2 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
