Photo: Leigh Loftus
By Esther Reisinger
Do you feel like lately, there has been a return to our homemade roots?
Do you even know what I mean by homemade roots?
I make up phrases.
Let me explain: I feel that I’m seeing so much more from our modern kitchens made the old-fashioned way: from scratch.
We’re trying our hands at homemade bread, pie and pie crust, salsa, and spaghetti sauce, just like our fore..mothers?
We’re realizing that things are better for you if you know exactly what went into them.
As a result, my opinion on canning and jarring in your own kitchen has changed.
Where I once looked at making homemade jam with a certain amount of disdain and suspicion, I now see a vast horizon of possibilities.
For example: I really wish I could grow tomatoes so I could can them.
I know that the tomatoes you buy during the off-season (which I do and will probably continue to do) aren’t really stand-up tomatoes, if we’re being honest (and personifying fruits and vegetables).
And I’m sure the same applies to other fruits and vegetables that we purchase at the grocery store.
This is the closest I’ve come to jarring something in my kitchen.
I know, it hardly counts because I’m not going to be preserving it and if you want to learn more about canning, you should visit our friends at Food in Jars. Regardless, but it was kind of fun to feel resourceful.
Plus, this jam is really easy and doesn’t require pectin or special canning equipment. Win-win.
Photo: Leigh Loftus
- 5 cups fresh blueberries
- ½ to 1 cup sugar*
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Mash with a potato masher or wooden spoon until the berries have released their juices.
- Cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18 to 25 minutes. Transfer to containers/glass jars and refrigerate for up to 1 month or freeze for up to 1 year.
- The recipe called for ½ cup of sugar, which is how I made it, however I like my jam to be a little sweeter. Next time I’d use more sugar, so feel free to add more to taste until it reaches your liking.
- This recipe can also be made with two 10-ounce bags of frozen blueberries instead of fresh. Cook the frozen berries for 2 to 3 minutes before mashing, then reduce the total cooking time to 15 to 17 minutes.
70 Comments
peg
July 24, 2013 at 3:24 pmIt would be nice if people who had actually made the jam would comment instead of those saying how nice the pretty pictures look
ida
January 27, 2013 at 7:04 amIam making it this morning. Let you know how it goes. Iam on a two week low iodine diet. Getting ready for nuclear medicine.
Vinessa
October 9, 2012 at 9:42 amWell everyone that hasn’t tried, I am about to embark on my first homemade blueberry jam with this here recipe. I will let you know how it taste! Can’t wait :0)
Kate
September 20, 2012 at 10:05 amWonderful, quick recipe. It’s on the stove as I type!!
Mrs Buddy
July 28, 2012 at 11:11 amStep 1 – Go down the road in late June at 7:00AM to the Blueberry Farm
Step 2 – Pick 7 lbs. of gorgeous blueberries
Step 3 – Clean them and put them into freezer storage bags 2 cups at a time
Step 4 – Get ’em out and make this jam!
Tastes delicious!
Homemade Blueberry Jam | Bibs and Aprons
May 22, 2012 at 10:59 am[…] fresh-picked blueberries from Cox Berry Farms, so I thought I’d try it. I found a recipe on another web site that was very similar to my Strawberry Jam, but I ended up adapting how I cooked it as I […]
A cooking experiment. | TINDERBOX
September 16, 2011 at 9:29 pm[…] canning is completely out of the question for our lifestyle, so fortunately I was able to find a very simple recipe for blueberry jam which does not require that frightening things be done with boiling water and botulism. We only […]
Pretty. Good. Food.
August 25, 2011 at 11:10 amWow, this is really easy. I can’t NOT make this now 🙂
Maria @ Scandifoodie
August 24, 2011 at 1:19 pmI really miss wild blueberries we had back in Finland! Here in Australia I can only get farmed ones and they don’t taste anything like the wild blueberries! This jam looks so delicious!
sheila @ Elements
August 21, 2011 at 8:16 amYummy!!!! I’d love some on bread for breakfast this morning!
Getting back to our roots…yep. It’s not only healthier because we cooking without all the additives and preservatives (and who knows what else) but it’s also so much more satisfying.
I just made some homemade blackberry jam a couple of weeks ago, and it was wonderful!!! I have only a few spoons left so I’ll be making another batch of jam soon. Blueberry sounds awesome! 🙂
Kate
August 19, 2011 at 6:14 amYum! This looks so delicious and like such a wonderful jam for summer!
kankana
August 18, 2011 at 5:29 pmI made jam at homr for the first time and it was with cherry. Have to say home made jams taste so much better than a store bought ones.
natalie (the sweets life)
August 18, 2011 at 3:36 pmmaking jam from scratch is one thing I haven’t yet tried–thanks for the reminder! 🙂
Tracy
August 18, 2011 at 2:19 pmLooks delicious! I just love canning. It’s my newest addiction. 🙂
Tracy
August 18, 2011 at 2:19 pmLooks delicious! I just love canning. It’s mew
Lauren at Keep It Sweet
August 18, 2011 at 1:36 pmMaris- this jam looks amazing! I love blueberry anything.
shannon
August 18, 2011 at 1:32 pmi wish my berries lasted long enough for me to do this 🙂 that or i need to buy more berries!!!
Mary
August 18, 2011 at 11:02 amThis really looks delicious and you’ve made it very easy for us to do. I hope you have a great day. Blessings…Mary
EA-The Spicy RD
August 18, 2011 at 10:50 amI like your made up phrase 🙂 I’ve never made jam or canned anything in my life, but definitely have to try this soon!. I haven’t had b-fast yet, and all of a sudden I am craving blueberry jam on an English Muffin!!!
Nicole, RD
August 18, 2011 at 9:24 amI agree. There’s been a huge shift towards homemade and from scratch – I love it! My business partner is about 30 years older than me and she explained it that her generation was the first to get college educations and work outside of the home – she says women who cooked were looked down upon as cooking was something their mothers spent all day doing. And now (due to the obesity crisis??) there’s this shift back to healthy, homemade, natural, organic, and unprocessed. I love it!
lisa {smart food and fit}
August 18, 2011 at 6:48 amHomemade jams are the best! So wanting some now!
Lisa from Lisas Yarns
August 18, 2011 at 6:35 amThat looks delicious and oh so simple! I think that we have returned to our roots a bit and it’s now sort of trendy to can!!
Chutneyandspice
August 18, 2011 at 3:08 amthis looks wonderful, as a recent convert to making things in jars myself I think going back to homemade roots is a great thing, it is like we are trying to re find ourselves after all the consumption of the last 20 years. Enjoy your jam!
Nami | Just One Cookbook
August 18, 2011 at 1:55 amHello Esther! What a great guest post. I actually never made any jam and I thought it looks sort of difficult…but I was wrong! Blueberry is my favorite jam and this looks so easy to make! But blueberries are almost the end… I bought a box but they didn’t taste as great. Keeping the recipe for next year!
My Inner Chick
August 18, 2011 at 1:20 am—I adore Blueberry Jam. My Fave. That looks Yummers.
“homemade roots?” My dad cans tomatoes every year for his homemade spaghetti sauce. The best in MN. It’s like biting into my childhood, my roots. 🙂
Lorraine @ Not Quite Nigella
August 18, 2011 at 1:18 amLoving the idea of this jam Maris and it is so easy! 😀
chopinandmysaucepan
August 17, 2011 at 11:51 pmI love the look of that wonderfully dark red colour of the jam – so passionate and evil 🙂
Courtney
August 17, 2011 at 10:32 pmHow easy! I’ve made freezer jam, but haven’t even thought about regular jam. Thanks for guest posting!
Lynne @ 365 Days of Baking
August 17, 2011 at 9:50 pmGreat guest post, Esther! Homemade always tastes so much better than store bought – it might be ’cause it’s made with love.
Elle @ We can begin to feed...
August 17, 2011 at 9:09 pmEasy peasy… looks great! thanks for posting this method.
Christina @ Sweet Pea's Kitchen
August 17, 2011 at 8:54 pmI love canning and making my own jams. A few months ago was the first time I tried canning and now I am hooked. This blueberry jam sounds delicious…I think I need to give it a try! It will definitely be a pick me up when it is cold and snowy outside. 🙂
Anne@frommysweetheart
August 17, 2011 at 8:28 pmMaris…your jam has such beautiful texture and color! I’m with you…I’ve been hesitant to make home made jam because I think of canning and make the mistake of believing it is a bigger production than it is! I’m doing things more from scratch these days too…..and now….I’m going to be making my own jam! Thanks.. : )
sophia
August 17, 2011 at 8:09 pmIf I ever have my own garden, tomatoes is what I would love to grow too, because store-bought just don’t cut it and the organic heirloom ones at farmers market is ridiculously expensive.
I’ve made my own marmalade before (honey lemon) but never with fruit! This one sparkles like a jewel!
5 Star Foodie
August 17, 2011 at 7:35 pmBlueberry jam is my favorite and a homemade one is just the best!
Tanvi@SinfullySpicy
August 17, 2011 at 7:34 pmLove the color of this jam to the Tee!! I usually dont make jams at home, but I think I ll change my mind after this recipe!
Reeni
August 17, 2011 at 7:29 pmI made my first jar of homemade jam a few months ago and it was one of the best things I ever tasted! It doesn’t compare to any you can buy.
Sara @ Saucy Dipper
August 17, 2011 at 6:01 pmYour recipe is so similar to a blueberry sauce recipe I made. The main difference being that you serve it hot before it thickens. There is no reason not to make fruit sauces/jams. They’re incredibly easy and way better than a store bought version full of corn syrup and preservatives.
Cristina
August 17, 2011 at 4:25 pmOh Maris! I luv this jam recipe with fresh blueberries. I never thought I’d want to go near canning/jarring, but I’m so interested in it now…but still afraid of it.
Isn’t it interesting how a lot of us are returning back to what our Mom/Grandmothers, etc were doing? I’m enjoying it…I think my Mom and family are too. 😉
Thanks for sharing this great jam recipe.
Errign
August 17, 2011 at 2:31 pmMaking jam has always been scary for me, so thanks for the simple recipe!
Wendy
August 17, 2011 at 1:32 pmalthough I know that it’s not that much more to process jam, I never seem to do it either. This kind keeps in the fridge for such a long time, anyway, much longer than we can keep from eating them! Delicious!
Caroline
August 17, 2011 at 1:31 pmThis reminds me that I need to make some homemade jam–specifically blueberry! We had some of the most amazing blueberry jam at our hotel in New York this past weekend. I never realized how simple it is to make!
Alison @ Ingredients, Inc.
August 17, 2011 at 12:25 pmToo easy for words and so fresh. I will try this for sure
Angie@Angiesrecipes
August 17, 2011 at 11:41 amLove homemade jams! This looks so good.
Lindsay @ Pinch of Yum
August 17, 2011 at 9:49 amYum. I love jam. And this looks deliciously easy!
emily (a nutritionist eats)
August 17, 2011 at 9:07 amI didn’t realize that jam was this easy – and I love that you can use the amount of sugar that you want!
Heather @girlichef
August 17, 2011 at 8:54 amHomemade Jam reminds me of my grandma…and while I make it on occasion, it’s not often enough. This looks and sounds wonderful 😀
Greg
August 17, 2011 at 8:12 amThis counts! We made a simple jam with figs recently. Not only is cooking for yourself healthier, it’s cheaper! And the quality is so much better. Stepping off my soapbox, this looks fabulous.
newlywed
August 17, 2011 at 7:42 amLooks lovely! I wish we had as much time in the kitchen as our fore-mothers — and a blueberry bush in the yard.
Kitchen Belleicious
August 17, 2011 at 7:04 amLove homemade jams, they are my favorite and so refreshing, light and simple. Loved this guest post!
Joanne
August 17, 2011 at 6:59 amI love refrigerator jam and I’m definitely in with the getting back to my homemade roots movement! This looks great.
Sue/the view from great island
August 17, 2011 at 6:46 amI’m up for this! Canning etc. scares me, but I can do this. I eat am English muffin almost every day for breakfast…this will make it so much better.
Blond Duck
August 17, 2011 at 6:38 amThis is the jam–literally! I actually like cooking better than going out–so much healthier for you. My favorite thing is going to dinner parties. I feel like there’s pure love on my plate.
Three-Cookies
August 17, 2011 at 3:04 amSounds nice and simple.
Marina
August 17, 2011 at 1:22 amNow I want to eat this and pancakes. yummi!
Betty @ scrambled hen fruit
August 16, 2011 at 11:41 pmI’ve been making jam all summer, but blueberry is one that I haven’t made. Your jam looks so scrumptious I may have to track down some blueberries now. 🙂
camille
August 16, 2011 at 10:03 pmFreezer jams are the bomb. I should make this, my husband eats a peanut butter and jam sandwich nearly every day.
Baking Serendipity
August 16, 2011 at 9:55 pmI love the back to our roots trend if it includes jam like this one 🙂 Looks delicious!
Junia @ Mis Pensamientos
August 16, 2011 at 9:44 pmwow, i had no idea making jam would be easy without pectin. how long does it stay preserved for?
Keely aka The Richest Girl in Bondi
August 16, 2011 at 9:02 pmI love that we’re trending towards unprocessed foods. My relatives tend to cook most dishes from scratch and you can really taste the difference! This jam doesn’t look too hard either – thanks for the post!
rebecca
August 16, 2011 at 8:56 pmlovely jam, and so simple to make can’t beat that
Yudith @ Blissfully Delicious
August 16, 2011 at 8:27 pmYum! I love homemade jams!! Looks great!
Alexandra (Veggin' Out in the Kitchen)
August 16, 2011 at 8:25 pmI have yet to make homemade jam, but it look so simple to do! I’ll have to give it a go one of these days 🙂
<3 <3
Claire @ Un Bello Aperitivo
August 16, 2011 at 8:13 pmOh my. Looks delicious! I love taking fresh jam and making oatmeal bars with it. I love the combination of apricot jam with oatmeal bars! (Actually, I have some overripe apricots rotting away…I think they’re hanging around because they’re begging to be made into jam.)
Averie @ Love Veggies and Yoga
August 16, 2011 at 8:04 pmhomemade jam is the best and when you don’t have to actually *can it*, i.e. sealing jars, etc…even better!
Candace
August 16, 2011 at 7:13 pmThanks so much for taking the time to stop by and comment today. I think you are right that there has been a return to our homemade roots lately. Very well said! I’ve been wanting to “can” something lately myself. I look at the beautiful things posted at Food in Jars and just dream. This looks like a great way for me to start. Your jam looks delicious!
Liz
August 16, 2011 at 6:52 pmWhat gorgeous jam! I’d love that on my toast tomorrow morning…mmmmm. Thanks, Maris, for sharing Esther and her great recipe with us~
Barefoot Pregnant and In The Kitchen
August 16, 2011 at 6:51 pmThere is something so comforting about homemade jellies and jams to me. I used to help my mom all summer picking berries, peaches, in the fall apples…. and then the weekend was spent canning jams. The picture of the english muffin… I want that for breakfast tomorrow so bad!
Roz
August 16, 2011 at 6:50 pmHome made jams are the best. Thanks for the post and recipe Esther!!! Hope your week is going well.
Rachel @ Not Rachael Ray
August 16, 2011 at 6:30 pmLooks so good! Great guest post!
Erica
August 16, 2011 at 5:48 pmSounds totally delicious to me! Homemade jams or syrups are always amazing.