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This small-batch blueberry jam tastes like summer in a jar, with deep blueberry flavor and a bright hint of lemon. No pectin or canning required.
There’s something so satisfying about making homemade jam, especially when it’s this simple. I make this blueberry jam in small batches all summer, when the berries are at their peak. Because the recipe yields a modest amount (1 to 2 jars) and requires no pectin or canning, it’s simple enough to make on a whim and is ready in just 30 minutes. The flavor is bright, fresh and intensely blueberry, with just enough lemon to balance the sweetness. I love it on toast, biscuits, scones or English muffins, although I don’t hesitate to slip spoonfuls straight from the pot. It’s also a lovely hostess gift: just pour it into a jar, tie it with a ribbon and that’s it.
Contents
What You’ll Need to Make Small Batch Blueberry Jam
To make blueberry jam, you will need fresh blueberries, sugar, lemon zest, lemon juice and salt.
Step by step instructions
Step 1: Cook the jam. In a medium saucepan, combine the blueberries, sugar, lemon juice, lemon zest and salt, then bring to a boil over medium heat, stirring occasionally until the sugar dissolves and the mixture bubbles. Reduce the heat to maintain a constant boil and cook for 25 to 30 minutes, stirring frequently. Use a spoon or potato masher while cooking to mash the berries to the desired consistency.
Pro tip: A pinch of salt might seem odd in a sweet jam, but it’s actually there to brighten up the blueberries and balance the sugar so the fruit’s natural tartness really shines through.
Step 2: Test for doneness. Place a spoonful of jam on the chilled plate and let sit for a few seconds; it’s ready if a line held by sliding your finger across it doesn’t come back together. If it’s too loose, simmer for a few more minutes and test again, cooling the plate between attempts.
Pro Tip: The refrigerated plate test is more reliable than the clock. Cooking time may vary depending on the juiciness of the berries and the size of your pan, so trust the texture, not the timer.
Step 3: Cool and serve. Transfer to jars or an airtight container and refrigerate until set. Store the jam in the refrigerator for up to 2 weeks or freeze it for up to 3 months. Of course, it’s wonderful on all the usual breakfast breads and pastries, but it’s also good mixed with yogurt or poured over oatmeal, waffles, or pancakes.
More Fruit Jams You’ll Love
Small batch blueberry jam
This easy, small-batch blueberry jam is packed with sweet summer blueberry flavor and is ready in 30 minutes.
Ingredients
- 2 pints (24 ounces) fresh blueberries (4 cups)
- 1 cup sugar
- ½ teaspoon lemon zest, from 1 lemon
- 2½ tablespoons fresh lemon juice, from 1 lemon
- â…› teaspoon salt
Instructions
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Before you begin, place a small plate in the freezer so that it is nice and cold. You will use it later to check if the jam is set.
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In a medium saucepan, combine blueberries, sugar, lemon juice, lemon zest and salt. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves and the mixture becomes juicy and begins to bubble. Reduce the heat to maintain a constant boil.
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Cook, stirring frequently, until the berries break down and the mixture thickens, 25 to 30 minutes. While cooking, use a spoon or potato masher to break up the berries to the desired consistency.
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To check for doneness, place a small spoonful of jam on the chilled plate and let sit for a few seconds. If you can slide your finger across it and the line holds (instead of coming back together), it’s ready. If it still seems loose, continue cooking for a few more minutes and test again, returning the plate to the freezer to cool between tests. (This sheet pan test is all you really need, but if you prefer to use a thermometer, the jam is done when it reaches 220°F/104°C.)
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Remove from heat and let cool slightly. For a smoother jam, you can blend it very briefly with a hand blender, leaving a little texture. Transfer to jars or an airtight container and refrigerate until set. Store in the refrigerator for up to 2 weeks.
Remarks
Freezing Instructions: The jam can be frozen for up to 3 months; thaw in the refrigerator before use.
Nutritional information
Per serving (16 servings)Calories: 70kilocaloriesCarbohydrates: 18gSodium: 19mgFiber: 1gSugar: 16g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutrition information is provided as a courtesy and should not be construed as a guarantee. Data is calculated via an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these numbers should only be considered estimates. Various factors such as types of produce or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information of a given recipe. Additionally, different online calculators provide different results based on their own nutritional data sources and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your favorite nutritional calculator.
Gluten-free adaptable note
To the best of my knowledge, all ingredients used in this recipe are gluten free or widely available in gluten-free versions. There is hidden gluten in many foods; If you are following a gluten-free diet or cooking for someone with a gluten allergy, always read the labels on your ingredients to verify that they are gluten-free.
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