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Recipe

Quick Blueberry Jam

Scott Phillips

Yield: Yields about 2-1/2 cups

Perfect for spreading on toast, croissants, or biscuits, or for swirling into yogurt or oatmeal, this super-simple jam will keep—without canning—for up to 2 weeks in the refrigerator.

Ingredients

  • 1-1/2 lb. (4 cups) fresh blueberries
  • 1 cup granulated sugar
  • 3 Tbs. fresh lemon juice (from 1 medium lemon)

Nutritional Information

      Nutritional Sample Size 1 Tbs.
      Calories (kcal) : 30
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 8
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Put the berries and 2 Tbs. water in a 3-quart heavy-duty saucepan over medium-high heat. Using a potato masher, stir and mash the berries until they are bubbling around the edges of the pan, about 2 minutes. Add the sugar and cook, stirring occasionally, until dissolved, about 1 minute.
  • Add the lemon juice, increase the heat to high, and bring to a rolling boil. Boil, stirring occasionally, until the mixture registers 218°F on a candy or probe thermometer, 8 to 10 minutes. Remove the pan from the heat and let cool for 5 minutes.
  • Transfer to a heatproof bowl or container and cool to room temperature, stirring occasionally, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.

Reviews

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Reviews

  • ALoveLetterToFood | 08/21/2014

    Loved this recipe! Quick, easy, and sets up nicely without using pectin. Check out my full review on my blog: http://alovelettertofood.blogspot.com/2014/08/easy-blueberry-jam.html

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