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I love blueberries. I love blueberry jam. As such, I love to eat blueberry jam on toast (especially sourdough!), drizzled on fruit, as a topping for sorbet, or by the (very large) spoonful. When making any sort of jam, it is important to have a good quality fruit. When the blueberries are amazing, the blueberry jam will also be amazing! This jam will keep for up to three weeks in the refrigerator.
Ingredients
- 1 pound fresh blueberries
- 3/4 cup granulated sugar OR ½ cup agave nectar or honey
- 2 Tablespoons fresh squeezed lime juice
- 1 teaspoon finely grated lime zest (optional)
Directions
- Combine blueberries, sugar, lime juice, and lime zest in a medium saucepot. Bring the mixture to boil over medium-high heat, then reduce heat to medium.
- Let the jam cook for 15-25 minutes until the blueberries have broken down and the mixture has thickened.
- Transfer cooked jam into sterilized glass jars. Let the jam cool uncovered at room temperature. Cover jars and keep jam in refrigerator for up to three weeks. Enjoy!
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I used to love my Mom’s wild blueberry jam! As kids growing up in SL, my brother & I would walk down the tracks and pick wild blueberries by the bucketful. A couple of years we even sold them for 50 cents a quart. Made some pretty good money doing it, for a 10 year old. I sometimes could pick 10 quarts on a good day. My little brother wasn’t much help though. He ate way too much of the profits. This sounds like a great, easy recipe! Reading it brought back a flood of great memories. I may have to put on my to do list to someday soon going back out berry picking and trying some. Thanks!
Richard, wild blueberries are the best! I would like to say that I make jam from the wild blueberries that I pick, but that wouldn’t be truthful. They go right into my belly (much like your little brother!). Thank you for sharing about the lovely memory of picking blueberries as a child 🙂
I am skeptical of the 3 week product life. With the amount of sugar in this recipe, the boiling temperature will be way over 212, killing any and all pathogens. And you also sterilize the jar! When I was a kid, we used to pour molten paraffin on top of the jam before capping the jar, and it would keep indefinitely.
Worth, I may have also picked parrafin (and mold under the parrafin) out of jam as a kiddo and scarfed up the remaining jam (and, of course, lived to tell the tale!). The recommendation for the three week product life is based on the USDA recommendations for food safety. However, there is what is recommended, and what is actually done 😉