Quick Blueberry Jam

By Phyllis Grant
March 12, 2015
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Author Notes: The first few times I made this, I just covered the blueberries in sugar without measuring. But I've found that a good balance is about 3 parts blueberries to 1 part sugar. But feel free to crank up or take down the sugar.

I use this on waffles, pancakes, French toast, and crêpes. Once it is cold, it firms up and works well as a jam for sandwiches. It's great as a layer between cakes or as a glaze for a cheesecake.

Since I'm not following the proper preserving rules, make sure to keep it in the fridge and eat it within a few days.
Phyllis Grant

Makes: a little less than a cup

  • 1 cup fresh blueberries
  • 1/3 cup sugar
  • 1/16 teaspoon kosher salt
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 tablespoons water
  1. Place all ingredients in a pan. Turn heat to medium. Bring the mixture to a boil, stirring every minute or so. When it comes to the boil, reduce the heat to a simmer. It will start to release neon juices and the fruit will begin to soften. Cook up to 30 minutes. Up to you. The longer you go, the smoother and more jam-like it will be. Store in the fridge and eat within a few days.

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