Blueberries are here! We have two great blueberry farms right here in Bellevue — so let’s get out there and make something that is so summery, so flavorful, and SO EASY! Blueberries are full of natural pectin — that’s the stuff that makes jams and jellies thicken. So, we don’t have to add any pectin to make this jam….
quick blueberry jam
- 1 pint fresh blueberries, washed
- 1/2 cup sugar
- 1 1/2 tablespoons freshly squeezed lemon juice
In a medium saucepan, combine blueberries and 1 tablespoon water. Bring to a boil over medium heat, smashing with a spoon or potato masher. When berries are bubbling around the edges of the pan, add the sugar; stir and cook 1 minute longer. Add the lemon juice and raise the heat to high. Boil, stirring occasionally, until the jam reaches 218°F. This should take about 8 to 10 minutes. Remove from the heat and let cool. You may want to put the jam into a heat-proof bowl, or spread it on a sheet pan to cool.
Then, transfer your jam to an airtight container and refrigerate. It will keep up to two weeks.
Makes about 1 1/4 cups jam.