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 – almost 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).


  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!) 🙂

  2. Joanna
    November 20, 2013

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