Homemade Blueberry Jam
Easy & Delicious Blueberry Jam Recipe for Absolute Beginners
Indulge in the sweet and tangy goodness of homemade blueberry jam! This recipe is incredibly simple, making it perfect for even the most novice bakers. Enjoy it spread on toast, or get creative by mixing it with sparkling water for a refreshing blueberry ade, or blending it with milk for a creamy blueberry latte. This versatile jam stores well in the refrigerator, so make a generous batch when blueberries are in season!
Ingredients- 600g frozen blueberries
- 300g granulated sugar (50% of blueberry weight)
- 1-2 Tbsp lemon juice
Cooking Instructions
Step 1
Prepare 600g of frozen blueberries. If using fresh blueberries, wash them gently in water with a splash of vinegar, then drain thoroughly.
Step 2
After washing, place the blueberries in a colander to drain off excess water. It’s crucial to remove as much moisture as possible, as extra water can make the jam too runny.
Step 3
Now, it’s time to combine the blueberries and sugar in your jam pot or saucepan. A common ratio is 5 parts blueberries to 5 parts sugar, or 6:4 for a slightly less sweet jam. Adjust the sugar amount based on your preference. (e.g., for 600g blueberries, use 300g to 360g sugar).
Step 4
Consider the texture you desire for your jam. If you prefer a jam with whole or partially intact blueberry pieces, do not mash the blueberries before cooking. However, if you like a smooth, pudding-like consistency with no chunks, wear clean gloves and gently mash the blueberries with your hands to break them down. As you mash, the juices will release, naturally helping the sugar to dissolve. I personally enjoy a bit of texture, so I mashed about half of the blueberries.
Step 5
Place the pot over low heat. Stir continuously with a spatula or wooden spoon, scraping the bottom of the pot to ensure even cooking. Initially, the blueberries might seem clumped together, but as they heat up, they will break down, and the sugar will dissolve, forming a syrup.
Step 6
As the jam begins to simmer, it will start to thicken. Be aware that it can begin to splatter at this stage! To prevent the jam from splattering out of the pot, keep stirring constantly, making sure to scrape the bottom thoroughly.
Step 7
When the jam is bubbling and you notice it thickening, turn off the heat just before it becomes too stiff. Remember, the jam will continue to thicken as it cools. If you cook it too long, it might become overly firm. It’s best to turn off the heat when the jam is slightly looser than your desired final consistency.
Step 8
After turning off the heat, stir in 1-2 tablespoons of lemon juice for added tanginess and preservation. Let the jam cool slightly before carefully transferring it into sterilized jars. Your delicious homemade blueberry jam is now complete! Once completely cooled, cover the jars tightly and store them in the refrigerator.
