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Blueberry jam

Author
Cookinero 11 Jan 2023
17800
Blueberry jam

Blueberry jam is a delight for every sweet tooth! Nice texture with whole berries, rich color, exquisite aroma with a light citrus note... Well, as for the taste, there is nothing to say, it's better to just make blueberry jam and try it. Remember that in this case the rule that applies to any jam works: try to use the freshest berries possible. For example, if you brought blueberries from the forest, do not put off processing them until tomorrow: after a few hours, the berries will give juice, which will not have the best effect on the quality of any of their dishes.

How to cook Blueberry jam

Step 1

blueberry jam

Prepare all blueberry jam ingredients. Sort the berries, removing wrinkled and rotten ones, then rinse with cold water. Lay out on a paper towel and let dry.

Step 2

blueberry jam

Place half of the blueberries in a blender and chop. Pour into a saucepan. Add sugar and stir. Wash the lemon thoroughly and pat dry. With a fine grater, rub the zest onto a saucer. Cut the lemon in half and squeeze the juice into the pan with the pureed blueberries and sugar.

Step 3

blueberry jam

Place the saucepan with the berry puree over medium heat and bring to a boil, stirring. Wait until the sugar is completely dissolved. Pour the remaining blueberries into the pan and cook, stirring, over low heat for about an hour.

Step 4

blueberry jam

Add the grated lemon zest and cook for another 5 minutes. The jam should thicken. Pour it into dry sterilized jars and roll up. Invert onto a folded towel and let cool.

Blueberry jam - FAQ About Ingredients, Baking Time and Storage

Yes, frozen blueberries work well! Just thaw and drain them thoroughly to avoid excess water, which can affect the jam's texture.
Properly sealed and stored in sterilized jars, it lasts up to 1 year in a cool, dark place. Once opened, refrigerate and use within 3 weeks.
Yes, try erythritol, stevia, or monk fruit sweetener in place of sugar. Adjust quantity to taste, but note the texture might differ slightly.
The lemon adds brightness and helps with setting, but you can omit it if needed. A dash of citric acid or vinegar can mimic its acidity if desired.
Use the cold plate test: Chill a spoonful on a cold plate for 2 minutes. If it wrinkles when nudged, it’s done. Alternatively, aim for 220°F (104°C) on a candy thermometer.
Yes! Adjust quantities proportionally, but cooking times may vary slightly—especially for larger batches. Stir frequently to ensure even cooking.
Swirl into yogurt, layer in parfaits, glaze meats, fill pastries, or mix into oatmeal. It’s also great as a cheesecake topping!
Absolutely! Pour cooled jam into airtight containers, leaving ½-inch space for expansion. Freeze for up to 6 months. Thaw overnight in the fridge before use.

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