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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.


  • 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


  • 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.


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