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Small Batch Blueberry Jam
This Small Batch Blueberry Jam is the perfect solution for when you want some fresh blueberry jam, but not the hassle of a big canning day.
Servings: 12 - About 1 cup of jam
- 2 cups blueberries
- ½ cup sugar
- 2 teaspoon fresh lemon juice
Add blueberries, sugar, and lemon juice to a medium pot, bring to a boil over medium high heat, stirring frequently.
Once mixture is boiling, turn heat down to low and simmer for about 15 minutes, stirring frequently.
As the blueberries soften, mash them a bit with a potato masher. I like a bit of texture - not pureed, and not TOO chunky.
At the 15 minute mark, start testing for thickness. Run a spoon through the mixture - if it leaves a visible “wake” for a second or two, it’s thick enough. Don’t overcook it!
Once your jam is thick enough - it can take 35 minutes or more, heads up - remove from the heat.
Use a clean funnel, and ladle the hot jam into a clean jam jar.
Use a wet paper towel to wipe the top edge of the jar, and affix a clean jam lid and ring.
Allow to cool to room temperature before transferring to the fridge.
Use within 3 weeks
Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 20mg | Fiber: 1g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg