Tuesday, June 2, 2015

Blueberry Jam

Blueberries were on sale at one of the grocery stores I shop at 18 oz for 2.98 so I bought two boxes. My older son ate through one entire container over the weekend, I took the other one to make some blueberry jam.

 Blueberry Jam is great on toast, a peanut butter sandwich or as a topping for waffles or pancakes and this recipe gives you enough for one jar, no need to can it as long as you store it in the refrigerator.

Blueberry Jam

This is not a canning recipe.


18 oz blueberries
1 T butter
1/3 c sugar
1 T fruit pectin (this will give your jam a jelly like consistency)
1/2 t vanilla (optional)


1. Add blueberries and butter to medium or large saucepan over medium-high heat
2. When butter is melted add sugar and vanilla, the sugar will increase the liquid in the jam.
3. Allow the jam to boil for 5 minutes stirring occasionally, you want your pot large enough so no jam boils over (that is a sticky mess!)
4. Add the fruit pectin stir until dissolved. (if you have no fruit pectin you can continue to boil the mix until it thickens)
5. Remove from heat and pour into a jar, allow jam to cool to room temperature. The jam will thicken as it cools. Once it cools add a lid and put it in the fridge... or make waffles and enjoy!

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