Picture the delightful aroma of fresh blueberries mingling with zesty lemon, creating a jam that’s as vibrant as it’s comforting.
This Blueberry Lemon Jam is incredibly easy to whip up, making it a beloved staple in any kitchen.
As the blueberries simmer and thicken, they transform into a sweet, tangy spread that’s perfect for any occasion.
Let’s bring this delightful, homemade jam to life and fill your jars with sunshine.
Kitchen Tools Required
- 1 Medium saucepan
- 1 Potato masher
- 1 Measuring cup
- 1 Measuring spoons set
- 1 Wooden spoon
- 1 Ladle
- 4 Sterilized glass jars with lids
Ingredients
- 4 cups fresh blueberries
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
Cook & Prep Time
To efficiently manage your time while making Blueberry Lemon Jam, here’s a suggested timeline incorporating prep work, cooking activities, and additional reading time:
Timeline for Making Blueberry Lemon Jam
- Reading & Preparation (10 minutes)
- Read through the entire recipe and instructions to familiarize yourself with the process.
- Gather all the equipment and ingredients listed in the recipe.
- Prep Work (15 minutes)
- Wash and drain the blueberries.
- Measure out the sugar, lemon zest, lemon juice, and salt.
- Sterilize the glass jars if not already done.
- Cooking (30 minutes)
- Minute 0-5: Combine blueberries, sugar, lemon zest, lemon juice, and salt in a medium saucepan.
- Minute 5-10: Use a potato masher to gently crush the blueberries and release their juices.
- Minute 10-15: Set the saucepan over medium heat and stir until the sugar dissolves completely.
- Minute 15-20: Bring the mixture to a boil, stirring frequently.
- Minute 20-45: Reduce heat to low and let it simmer for 20-25 minutes, stirring occasionally.
- Consistency Test (5 minutes)
- Minute 45-50: Test the jam’s consistency by placing a small amount on a cold plate. Run your finger through it to see if it wrinkles.
- Cooling & Resting (1 hour)
- Minute 50-110: Remove the saucepan from heat and let the jam cool for about 1 hour to allow flavors to meld.
- Filling & Sealing Jars (10 minutes)
- Minute 110-120: Use a ladle to fill sterilized glass jars with the jam, leaving 1/4 inch headspace. Seal the jars tightly with lids.
- Final Cooling (Optional)
- Allow the jars to cool to room temperature before storing them in a cool, dark place.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Wash the blueberries thoroughly and drain them.
In a medium saucepan, combine blueberries, sugar, lemon zest, lemon juice, and salt.
Use a potato masher to gently crush the blueberries to release their juices.
Set the saucepan over medium heat and stir the mixture until the sugar dissolves completely.
Bring the mixture to a boil, stirring frequently to prevent sticking.
Reduce the heat to low and let it simmer for about 20-25 minutes until the mixture thickens.
To test the jam’s consistency, place a small amount on a cold plate and run your finger through it; it should wrinkle and not flood back.
Remove the saucepan from heat and let the jam cool for about 1 hour to allow flavors to meld.
Use a ladle to fill sterilized glass jars with the jam, leaving 1/4 inch headspace.
Seal the jars tightly with lids and let them cool to room temperature before storing.
Serving Tips
- Spread on Toast: A classic way to enjoy blueberry lemon jam is by spreading it on a slice of warm, buttery toast for a delicious breakfast or snack.
- Swirl into Yogurt: Add a dollop of jam to plain or vanilla yogurt for a burst of fruity flavor and natural sweetness.
- Top Pancakes or Waffles: Drizzle the jam over pancakes or waffles instead of syrup for a revitalizing twist.
- Serve with Cheese: Pair the jam with a selection of cheeses, such as brie or goat cheese, for an elegant appetizer or cheese board.
- Mix into Smoothies: Blend the jam into your favorite smoothie recipe for added depth of flavor and a touch of sweetness.
Storage
Store the Blueberry Lemon Jam in a cool, dark place.
Make certain lids are sealed tightly.
Once opened, refrigerate to maintain freshness.
Consume within three weeks for ideal flavor and quality.
Freezing
To freeze Blueberry Lemon Jam, transfer the cooled jam into airtight freezer-safe containers.
Leave space for expansion.
Label with the date.
Freeze for up to six months.
Thaw in the refrigerator before using.
Reheating
To reheat Blueberry Lemon Jam, gently warm it on low heat in a saucepan.
Stir frequently.
Avoid overheating to maintain texture and flavor.
Store in a sealed jar after reheating.
Final Thoughts
Blueberry Lemon Jam is a delightful and versatile condiment that can elevate a variety of dishes.
Its vibrant color and revitalizing taste make it a favorite choice for breakfast spreads, desserts, and even savory pairings.
Frequently Asked Questions
Can I Use Frozen Blueberries Instead of Fresh Ones?
Yes, you can use frozen blueberries. Thaw them first to release juices. The flavors will still burst with a delightful balance of tart and sweet. Just make sure they’re fully drained to avoid excess liquid in your jam.
What Can I Substitute for Lemon Zest if Unavailable?
If you don’t have lemon zest, try substituting with a splash of lemon extract or a pinch of dried lemon peel. These alternatives maintain that citrusy aroma and zing, enhancing your jam’s dynamic flavor profile.
How Can I Make the Jam Less Sweet?
Reduce sugar to a half cup for a less sweet taste. Enhance tartness by adding more lemon juice, letting its zesty aroma and tangy flavor balance the sweetness. Stir well, ensuring all ingredients meld beautifully into harmony.
Is This Recipe Suitable for Canning?
Yes, you can certainly can this jam. Make certain you sterilize the jars and lids properly. The sweet, tangy aroma will greet you as you jar it, preserving its delightful freshness for future enjoyment.
Can I Add Other Fruits to This Jam Recipe?
You can definitely add other fruits like raspberries or strawberries to this recipe. They’ll create a delightful blend of flavors. Just adjust the sugar to balance the tartness and guarantee the jam’s consistency remains perfect. Enjoy experimenting!
Blueberry Lemon Jam
Equipment
- 1 Medium saucepan
- 1 potato masher
- 1 measuring cup
- 1 Measuring spoons set
- 1 Wooden spoon
- 1 Ladle
- 4 sterilized glass jars with lids
Ingredients
- 4 cups fresh blueberries
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
Instructions
- Wash the blueberries thoroughly and drain them.
- In a medium saucepan, combine blueberries, sugar, lemon zest, lemon juice, and salt.
- Use a potato masher to gently crush the blueberries to release their juices.
- Set the saucepan over medium heat and stir the mixture until the sugar dissolves completely.
- Bring the mixture to a boil, stirring frequently to prevent sticking.
- Reduce the heat to low and let it simmer for about 20-25 minutes until the mixture thickens.
- To test the jam’s consistency, place a small amount on a cold plate and run your finger through it; it should wrinkle and not flood back.
- Remove the saucepan from heat and let the jam cool for about 1 hour to allow flavors to meld.
- Use a ladle to fill sterilized glass jars with the jam, leaving 1/4 inch headspace.
- Seal the jars tightly with lids and let them cool to room temperature before storing.
Notes
