Easy Blueberry Jam
This small batch blueberry jam will be the easiest jam you ever make, I promise! No hot jars or water baths needed.This recipe makes a pint (16 ounces) of jam. You can store it in two 8-ounce jars, or 4 mini 4-ounce jars.
Ingredients
- 2-½ cups blueberries, frozen or fresh
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup white sugar, packed
- 2 teaspoons low sugar pectin
Equipment
Instructions
- Place the blueberries and lemon juice into a large pot over medium heat. If using fresh berries, gently mash them with a fork or potato masher. If using frozen blueberries, cook for a few minutes first until bubbly, then gently mash.
- Stir in the salt and bring to a boil.
- Add sugar and bring back to a boil. Cook for 3-4 minutes, stirring every few minutes.
- Add the pectin and stir to incorporate it thoroughly into the mixture. Continue boiling for 1-2 minutes, then remove from heat. Be careful not to boil longer than this, or it may get too thick. Remove from the heat, and allow to cool for 5 minutes.
- Ladle or funnel the warm jam into sterilized glass jars or an airtight container, leaving ½ inch of headspace for freezing.
- Clean any excess jam from the rims and outside surfaces from your jars, then secure with lids. Allow to cool to room temperature until the jam sets before refrigerating or freezing. This can take up to 24 hours.
Serving: 1jar, Calories: 493kcal, Carbohydrates: 127g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Sodium: 148mg, Potassium: 154mg, Fiber: 5g, Sugar: 118g, Vitamin A: 102IU, Vitamin C: 21mg, Calcium: 18mg, Iron: 1mg
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