Quick, Single-Batch Blueberry Jam

Aug 9, 2013

Classically addictive.  Wild blueberries, with hints of vanilla & cinnamon. Buy blueberries in season if you can and freeze them Рalmost all blueberry desserts work just as well with frozen fruit and this jam does, too.

Easy Single Batch Blueberry Jam without Pectin

This makes about 8 oz of jam with a couple of extra teaspoons for tasting or using on toast right away. Note: this is a refrigerator jam and will last in the fridge for a few weeks...if you don't use it up right away with peanut butter and jam sandwiches on soft wheat bread or dolloped on your morning yogurt. If you'd like a blueberry compote (runnier than jam) to use for a tart, boil for half the time and use within a day or two.

2 cups blueberries (a pint, more or less)

1 tsp cinnamon

1 tsp vanilla

1/3 cup honey

1/4 cup sugar

1 1/2 tbs. lemon juice (this helps it set because we're not using pectic)

zest of one lemon

Put everything into a deep pot. Heat to the boil, stirring now and then. Boil for about 25-30 minutes and pour/scoop into jar(s).

2 comments

  1. Celia
    August 9, 2013

    Aaah blueberries, they’re so freely available in the US but hideously expensive here. Thankfully I can now get great frozen ones at Costco! (Yes, we have a Costco now!) :)

    Reply
  2. Joanna
    November 20, 2013

    I made the jam the other day; it is delicious!!! I love the cinnamon and lemon zest touch!!

    Reply

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