Easy Homemade Blueberry Jam

by Esther.Reisinger on August 16, 2011

Guest Post by Esther Reisinger

Do you feel like lately there has been a return to our homemade roots?

Do you even know what I mean by homemade roots? I make up phrases.

Let me explain: I feel that I’m seeing so much more from our modern kitchens made the old-fashioned way: from scratch. We’re trying our hands at homemade bread, pie and pie crust, salsa, and spaghetti sauce, just like our fore..mothers? We’re realizing that things are better for you if you know exactly what went into them.

As a result, my opinion on canning and jarring in your own kitchen has changed. Where I once looked at making homemade jam with a certain amount of disdain and suspicion, I now see a vast horizon of possibilities. For example: I really wish I could grow tomatoes so I could can them. I know that the tomatoes you buy during the off-season (which I do and will probably continue to do) aren’t really stand-up tomatoes, if we’re being honest (and personifying fruits and vegetables).  And I’m sure the same applies to other fruits and vegetables that we purchase at the grocery store.

This is the closest I’ve come to jarring something in my kitchen. I know, it hardly counts because I’m not going to be preserving it and if you want to learn more about canning, you should visit our friends at Food in Jars. Regardless, but it was kind of fun to feel resourceful. Plus, this jam is really easy and doesn’t require pectin or special canning equipment. Win-win.

Blueberry Jam

Recipe from Real Simple/Charlyne Mattox
Makes 3 cups

What You Need:

5 cups fresh blueberries
1/2 to 1 cup sugar*
1 T. fresh lemon juice
1/4 tsp. kosher salt

How-To:

In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Mash with a potato masher or wooden spoon until the berries have released their juices.

Cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18 to 25 minutes. Transfer to containers/glass jars and refrigerate for up to 1 month or freeze for up to 1 year.

Notes:

The recipe called for 1/2 cup of sugar, which is how I made it, however I like my jam to be a little sweeter. Next time I’d use more sugar, so feel free to add more to taste until it reaches your liking.

This recipe can also be made with two 10-ounce bags of frozen blueberries instead of fresh. Cook the frozen berries for 2 to 3 minutes before mashing, then reduce the total cooking time to 15 to 17 minutes.

{ 68 comments… read them below or add one }

Erica August 16, 2011 at 5:48 pm

Sounds totally delicious to me! Homemade jams or syrups are always amazing.

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Rachel @ Not Rachael Ray August 16, 2011 at 6:30 pm

Looks so good! Great guest post!

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Roz August 16, 2011 at 6:50 pm

Home made jams are the best. Thanks for the post and recipe Esther!!! Hope your week is going well.

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Barefoot Pregnant and In The Kitchen August 16, 2011 at 6:51 pm

There is something so comforting about homemade jellies and jams to me. I used to help my mom all summer picking berries, peaches, in the fall apples…. and then the weekend was spent canning jams. The picture of the english muffin… I want that for breakfast tomorrow so bad!

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Liz August 16, 2011 at 6:52 pm

What gorgeous jam! I’d love that on my toast tomorrow morning…mmmmm. Thanks, Maris, for sharing Esther and her great recipe with us~

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Candace August 16, 2011 at 7:13 pm

Thanks so much for taking the time to stop by and comment today. I think you are right that there has been a return to our homemade roots lately. Very well said! I’ve been wanting to “can” something lately myself. I look at the beautiful things posted at Food in Jars and just dream. This looks like a great way for me to start. Your jam looks delicious!

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Averie @ Love Veggies and Yoga August 16, 2011 at 8:04 pm

homemade jam is the best and when you don’t have to actually *can it*, i.e. sealing jars, etc…even better!

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Claire @ Un Bello Aperitivo August 16, 2011 at 8:13 pm

Oh my. Looks delicious! I love taking fresh jam and making oatmeal bars with it. I love the combination of apricot jam with oatmeal bars! (Actually, I have some overripe apricots rotting away…I think they’re hanging around because they’re begging to be made into jam.)

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Alexandra (Veggin' Out in the Kitchen) August 16, 2011 at 8:25 pm

I have yet to make homemade jam, but it look so simple to do! I’ll have to give it a go one of these days :)

<3 <3

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Yudith @ Blissfully Delicious August 16, 2011 at 8:27 pm

Yum! I love homemade jams!! Looks great!

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rebecca August 16, 2011 at 8:56 pm

lovely jam, and so simple to make can’t beat that

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Keely aka The Richest Girl in Bondi August 16, 2011 at 9:02 pm

I love that we’re trending towards unprocessed foods. My relatives tend to cook most dishes from scratch and you can really taste the difference! This jam doesn’t look too hard either – thanks for the post!

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Junia @ Mis Pensamientos August 16, 2011 at 9:44 pm

wow, i had no idea making jam would be easy without pectin. how long does it stay preserved for?

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Baking Serendipity August 16, 2011 at 9:55 pm

I love the back to our roots trend if it includes jam like this one :) Looks delicious!

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camille August 16, 2011 at 10:03 pm

Freezer jams are the bomb. I should make this, my husband eats a peanut butter and jam sandwich nearly every day.

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Betty @ scrambled hen fruit August 16, 2011 at 11:41 pm

I’ve been making jam all summer, but blueberry is one that I haven’t made. Your jam looks so scrumptious I may have to track down some blueberries now. :)

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Marina August 17, 2011 at 1:22 am

Now I want to eat this and pancakes. yummi!

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Three-Cookies August 17, 2011 at 3:04 am

Sounds nice and simple.

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Blond Duck August 17, 2011 at 6:38 am

This is the jam–literally! I actually like cooking better than going out–so much healthier for you. My favorite thing is going to dinner parties. I feel like there’s pure love on my plate.

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Sue/the view from great island August 17, 2011 at 6:46 am

I’m up for this! Canning etc. scares me, but I can do this. I eat am English muffin almost every day for breakfast…this will make it so much better.

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Joanne August 17, 2011 at 6:59 am

I love refrigerator jam and I’m definitely in with the getting back to my homemade roots movement! This looks great.

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Kitchen Belleicious August 17, 2011 at 7:04 am

Love homemade jams, they are my favorite and so refreshing, light and simple. Loved this guest post!

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newlywed August 17, 2011 at 7:42 am

Looks lovely! I wish we had as much time in the kitchen as our fore-mothers — and a blueberry bush in the yard.

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Greg August 17, 2011 at 8:12 am

This counts! We made a simple jam with figs recently. Not only is cooking for yourself healthier, it’s cheaper! And the quality is so much better. Stepping off my soapbox, this looks fabulous.

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Heather @girlichef August 17, 2011 at 8:54 am

Homemade Jam reminds me of my grandma…and while I make it on occasion, it’s not often enough. This looks and sounds wonderful :D

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emily (a nutritionist eats) August 17, 2011 at 9:07 am

I didn’t realize that jam was this easy – and I love that you can use the amount of sugar that you want!

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Lindsay @ Pinch of Yum August 17, 2011 at 9:49 am

Yum. I love jam. And this looks deliciously easy!

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Angie@Angiesrecipes August 17, 2011 at 11:41 am

Love homemade jams! This looks so good.

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Alison @ Ingredients, Inc. August 17, 2011 at 12:25 pm

Too easy for words and so fresh. I will try this for sure

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Caroline August 17, 2011 at 1:31 pm

This reminds me that I need to make some homemade jam–specifically blueberry! We had some of the most amazing blueberry jam at our hotel in New York this past weekend. I never realized how simple it is to make!

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Wendy August 17, 2011 at 1:32 pm

although I know that it’s not that much more to process jam, I never seem to do it either. This kind keeps in the fridge for such a long time, anyway, much longer than we can keep from eating them! Delicious!

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Errign August 17, 2011 at 2:31 pm

Making jam has always been scary for me, so thanks for the simple recipe!

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Cristina August 17, 2011 at 4:25 pm

Oh Maris! I luv this jam recipe with fresh blueberries. I never thought I’d want to go near canning/jarring, but I’m so interested in it now…but still afraid of it.

Isn’t it interesting how a lot of us are returning back to what our Mom/Grandmothers, etc were doing? I’m enjoying it…I think my Mom and family are too. ;)

Thanks for sharing this great jam recipe.

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Sara @ Saucy Dipper August 17, 2011 at 6:01 pm

Your recipe is so similar to a blueberry sauce recipe I made. The main difference being that you serve it hot before it thickens. There is no reason not to make fruit sauces/jams. They’re incredibly easy and way better than a store bought version full of corn syrup and preservatives.

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Reeni August 17, 2011 at 7:29 pm

I made my first jar of homemade jam a few months ago and it was one of the best things I ever tasted! It doesn’t compare to any you can buy.

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Tanvi@SinfullySpicy August 17, 2011 at 7:34 pm

Love the color of this jam to the Tee!! I usually dont make jams at home, but I think I ll change my mind after this recipe!

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5 Star Foodie August 17, 2011 at 7:35 pm

Blueberry jam is my favorite and a homemade one is just the best!

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sophia August 17, 2011 at 8:09 pm

If I ever have my own garden, tomatoes is what I would love to grow too, because store-bought just don’t cut it and the organic heirloom ones at farmers market is ridiculously expensive.

I’ve made my own marmalade before (honey lemon) but never with fruit! This one sparkles like a jewel!

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Anne@frommysweetheart August 17, 2011 at 8:28 pm

Maris…your jam has such beautiful texture and color! I’m with you…I’ve been hesitant to make home made jam because I think of canning and make the mistake of believing it is a bigger production than it is! I’m doing things more from scratch these days too…..and now….I’m going to be making my own jam! Thanks.. : )

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Christina @ Sweet Pea's Kitchen August 17, 2011 at 8:54 pm

I love canning and making my own jams. A few months ago was the first time I tried canning and now I am hooked. This blueberry jam sounds delicious…I think I need to give it a try! It will definitely be a pick me up when it is cold and snowy outside. :)

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Elle @ We can begin to feed... August 17, 2011 at 9:09 pm

Easy peasy… looks great! thanks for posting this method.

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Lynne @ 365 Days of Baking August 17, 2011 at 9:50 pm

Great guest post, Esther! Homemade always tastes so much better than store bought – it might be ’cause it’s made with love.

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Courtney August 17, 2011 at 10:32 pm

How easy! I’ve made freezer jam, but haven’t even thought about regular jam. Thanks for guest posting!

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chopinandmysaucepan August 17, 2011 at 11:51 pm

I love the look of that wonderfully dark red colour of the jam – so passionate and evil :)

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Lorraine @ Not Quite Nigella August 18, 2011 at 1:18 am

Loving the idea of this jam Maris and it is so easy! :D

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My Inner Chick August 18, 2011 at 1:20 am

—I adore Blueberry Jam. My Fave. That looks Yummers.
“homemade roots?” My dad cans tomatoes every year for his homemade spaghetti sauce. The best in MN. It’s like biting into my childhood, my roots. :)

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Nami | Just One Cookbook August 18, 2011 at 1:55 am

Hello Esther! What a great guest post. I actually never made any jam and I thought it looks sort of difficult…but I was wrong! Blueberry is my favorite jam and this looks so easy to make! But blueberries are almost the end… I bought a box but they didn’t taste as great. Keeping the recipe for next year!

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Chutneyandspice August 18, 2011 at 3:08 am

this looks wonderful, as a recent convert to making things in jars myself I think going back to homemade roots is a great thing, it is like we are trying to re find ourselves after all the consumption of the last 20 years. Enjoy your jam!

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Lisa from Lisas Yarns August 18, 2011 at 6:35 am

That looks delicious and oh so simple! I think that we have returned to our roots a bit and it’s now sort of trendy to can!!

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lisa {smart food and fit} August 18, 2011 at 6:48 am

Homemade jams are the best! So wanting some now!

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Nicole, RD August 18, 2011 at 9:24 am

I agree. There’s been a huge shift towards homemade and from scratch – I love it! My business partner is about 30 years older than me and she explained it that her generation was the first to get college educations and work outside of the home – she says women who cooked were looked down upon as cooking was something their mothers spent all day doing. And now (due to the obesity crisis??) there’s this shift back to healthy, homemade, natural, organic, and unprocessed. I love it!

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EA-The Spicy RD August 18, 2011 at 10:50 am

I like your made up phrase :-) I’ve never made jam or canned anything in my life, but definitely have to try this soon!. I haven’t had b-fast yet, and all of a sudden I am craving blueberry jam on an English Muffin!!!

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Mary August 18, 2011 at 11:02 am

This really looks delicious and you’ve made it very easy for us to do. I hope you have a great day. Blessings…Mary

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shannon August 18, 2011 at 1:32 pm

i wish my berries lasted long enough for me to do this :) that or i need to buy more berries!!!

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Lauren at Keep It Sweet August 18, 2011 at 1:36 pm

Maris- this jam looks amazing! I love blueberry anything.

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Tracy August 18, 2011 at 2:19 pm

Looks delicious! I just love canning. It’s mew

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Tracy August 18, 2011 at 2:19 pm

Looks delicious! I just love canning. It’s my newest addiction. :-)

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natalie (the sweets life) August 18, 2011 at 3:36 pm

making jam from scratch is one thing I haven’t yet tried–thanks for the reminder! :)

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kankana August 18, 2011 at 5:29 pm

I made jam at homr for the first time and it was with cherry. Have to say home made jams taste so much better than a store bought ones.

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Kate August 19, 2011 at 6:14 am

Yum! This looks so delicious and like such a wonderful jam for summer!

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sheila @ Elements August 21, 2011 at 8:16 am

Yummy!!!! I’d love some on bread for breakfast this morning!

Getting back to our roots…yep. It’s not only healthier because we cooking without all the additives and preservatives (and who knows what else) but it’s also so much more satisfying.

I just made some homemade blackberry jam a couple of weeks ago, and it was wonderful!!! I have only a few spoons left so I’ll be making another batch of jam soon. Blueberry sounds awesome! :)

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Maria @ Scandifoodie August 24, 2011 at 1:19 pm

I really miss wild blueberries we had back in Finland! Here in Australia I can only get farmed ones and they don’t taste anything like the wild blueberries! This jam looks so delicious!

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Pretty. Good. Food. August 25, 2011 at 11:10 am

Wow, this is really easy. I can’t NOT make this now :)

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Mrs Buddy July 28, 2012 at 11:11 am

Step 1 – Go down the road in late June at 7:00AM to the Blueberry Farm
Step 2 – Pick 7 lbs. of gorgeous blueberries
Step 3 – Clean them and put them into freezer storage bags 2 cups at a time
Step 4 – Get ‘em out and make this jam!

Tastes delicious!

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Kate September 20, 2012 at 10:05 am

Wonderful, quick recipe. It’s on the stove as I type!!

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Vinessa October 9, 2012 at 9:42 am

Well everyone that hasn’t tried, I am about to embark on my first homemade blueberry jam with this here recipe. I will let you know how it taste! Can’t wait :0)

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ida January 27, 2013 at 7:04 am

Iam making it this morning. Let you know how it goes. Iam on a two week low iodine diet. Getting ready for nuclear medicine.

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peg July 24, 2013 at 3:24 pm

It would be nice if people who had actually made the jam would comment instead of those saying how nice the pretty pictures look

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