Simple and easy, the delicious flavor of the blueberries takes center stage.

Easy Small-Batch Blueberry Jam

blueberries

white sugar

lemon juice

cinnamon

Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.


Followed the recipe perfectly and it turned out so yummy!  When I first learned to make jams, my Grandmother gave me a hint that isn't mentioned here and I think it's important:  When stirring the saucepan, you'll know when it's thickened just right when you can draw a line down the middle of the pan with the mixing spoon, and it takes a second for the jam to settle back in to place.

Worked perfectly!  I followed the instructions as written.  One reviewer mentioned that the recipe did not mention how to bottle this loveliness.  I doubled the recipe and had 6 pints afterwards.  Here are the canning details...
While the blueberries boil in the sugar, place canning kids in a water bath and bring to a boil.  This softens the seal and allows it to stick.  When blueberries are finished boiling and thickening, fill with hot blueberries to the bottom of  the rim where the lid screws on.  Wipe the mouth of the jar with a clean, wet cloth (I used a clean paper towel).  It is okay to leave a little wet you just do not want to leave any jam bits that may interfere with the seal.  Use a fork to get a lid out of the hot water and finger tighten (not too tight but on good).  Next invert onto a kitchen towel and allow to cool.  When cool, turn right side up.  Check seal by pressing in on the middle of each jar.  If sealed, it will not make a sound when pressed down on.  Any that did not seal?  Open and enjoy right away or place in fridge for longer preservation.  We had this jam on rolls and biscuits and pancakes and all were fantastic!!!  Thanks for the recipe!  Especially liked finding a recipe for jam that did not use pectin.

I made this jam. This is my 2nd attempt at a jam that does not have pectin in it. The 1st one was a Strawberry jam.

I am not sure what I am did wrong, but just like the other one, I could not get it to thicken up. 

The other problem I had with this recipe was that for me,  it came out super sweet. It is way easier to add sugar to make more sweet than to take away to make less sweet. So my recommendation is to start with 1/4 or 1/2 cup of sugar. If after tasting it, its not sweet enough for your taste, then just add more.

I just made this using blueberries I bought on sale and instead of the white sugar, I used raw honey (about 2/3 cup) and it came out amazing!! I did use a potato masher a couple times to mash a bit but left it lumpy on purpose. My hubby raved about it!! I put into canning jars while it was still hot and they sealed themselves.

It was definitely easy enough.  But,for someone whose never made jam, they should add the instructions for once it's done. Like how to can. Or how long it will be good in the refrigerator. Or can you freeze it or not.

Made this today, and I followed the recipe exactly.  It came out wonderfully.  Poured it into hot jars and sealed it.  It made exactly 2 cups with a tablespoon over that I saved to give the family a taste.  Thanks to the lady who shared the trick of pulling a spoon through the middle and if it separated for a second it was ready.  Mine took 22 minutes from turning on the heat to ready to jar.  May never use Sure-Jell again!

SO EASY!!! The local grocery store is having a sell on blueberries, so we bought a ton without knowing what to do with them. I found this jam in the late evening and made it - super super easy! I used it as a filling for empanadas. Absolutely toddler-approved! Thank you!!!

Add-on: My first attempt at this recipe yielded a very thick jam.  I made it again tonight, and it was a perfect consistency after timing it correctly and cooking it for exactly 30 minutes, from the time I set the pot on the warm-ish stove until the timer beeped.  I think I might have slightly overcooked it the first time, but it was still good.
This time, I only used 3 cups of blueberries, and I added 1 cup of pureed figs; I added an extra, generous pinch of cinnamon.  It was heaven!
Another add-on: blueberries aren't in season so much for the fall, so, tonight, I used 1 cup of blueberries, 1 cup of raspberries, and 2 cups of blackberries (they were on sale!).  YUM YUM YUM!!!  I definitely followed the advice of the other reviewer who said when you run your spoon through it, and you can see the bottom of the pan (for just a second), then it's done.  The first time, I cooked it long enough that I could see the bottom for 4 to 5 seconds, and it was overcooked.

LOVED IT!  Blueberry Tastykake pie is Hubby's favorite.  I was wanting to surprise him with a home made version.  I combined this recipe adding a little cornstarch and Chef John's pie dough recipe.  I couldn't have asked for better.  Hubby was surprised they could be made and told me to add more blueberries next time.  He loved the filling and so did I!

I scaled this up to 86 servings.  I used 6 lbs(21 1/2c)  of frozen wild blueberries, 5 cups of sugar, and 1/3 cup of lemon juice. It made almost 6 pints of jam.  Cooked on medium heat. I boiled it until thickened and reduced by 1/3.  Mashing some as I stirred. In total took about 50mins. Perfect.

easy small-batch blueberry jam

Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 1

Cost: $13.59 /serving

Author : Deb C

Ingredients

Instructions

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