Blueberry Jam


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Easy and quick jam.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

3 cups


  • 5 C. blueberries
  • 1/2 C. sugar
  • 1 Tbs. lemon juice
  • 1/4 tsp. kosher salt

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In a saucepan, combine all ingredients. Mash with a potato masher or wooden spoon until berries release their juices. Cook over medium high heat, stirring occasionally, until it has thickened, 18-25 minutes. Transfer to containers and refrigerate for a month or freeze for a year.

You can also use two 10-ounce bags of frozen blueberries. Cook blueberries for 2-3 minutes before mashing, then reduce cooking time to 15-17 minutes.

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