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
To ensure a smooth texture, you can blend the blueberries before cooking if you prefer a seedless jam. Additionally, always use fresh, high-quality ingredients for the best flavor. If you like a sweeter jam, you can increase the sugar slightly, but remember that too much sugar can affect the setting point of the jam. Store the jam in a cool, dark place and refrigerate after opening.
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