I make this small-batch blueberry jam all summer long when berries are at their peak. Because the recipe makes a modest amount (1 to 2 jars) and doesn’t require pectin or canning, it’s simple enough to make on a whim, and it’s ready in just 30 minutes. The flavor is bright and intensely blueberry, with just enough lemon to balance the sweetness.
What You’ll Need To Make Small-Batch Blueberry Jam
Step-By-Step Instructions
Step 1: Cook the jam. In a medium saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and salt, then bring to a boil over medium heat, stirring occasionally until the sugar dissolves and the mixture bubbles. Reduce the heat to maintain a steady simmer and cook for 25 to 30 minutes, stirring frequently. Use a spoon or potato masher as it cooks to crush the berries to your desired consistency.Pro Tip: A pinch of salt may seem odd in a sweet jam, but it’s actually there to brighten the blueberries and balance out the sugar so the fruit’s natural tartness really shines through.
Step 2: Test for doneness. Drop a spoonful of jam onto the chilled plate and let it set for a few seconds; it is ready if a line held by dragging your finger through it doesn’t run back together. If it’s too loose, simmer for a few more minutes and re-test, chilling the plate between attempts.
Pro Tip: The chilled-plate test is more reliable than the clock. Cooking time can vary depending on the juiciness of the berries and the size of your pan, so trust the texture—not the timer.
Step 3: Cool and serve. Transfer to jars or an airtight container and refrigerate until set. Store the jam in the fridge for up to 2 weeks or freeze for up to 3 months. Of course, it’s wonderful on all the usual breakfast breads and baked goods, but it’s also good swirled into yogurt or spooned over oatmeal, waffles, or pancakes.
Step 3: Cool and serve. Transfer to jars or an airtight container and refrigerate until set. Store the jam in the fridge for up to 2 weeks or freeze for up to 3 months. Of course, it’s wonderful on all the usual breakfast breads and baked goods, but it’s also good swirled into yogurt or spooned over oatmeal, waffles, or pancakes.
