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Blueberry Jam

  • yield: MAKES ABOUT 3 CUPS

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Ingredients

  • 4 cups blueberries
  • 3 1/2 cups sugar

Cook's Note

Refrigerate jam in airtight containers up to 2 weeks, or store in sealed, sterilized jars up to 6 months.

Directions

  1. Step 1

    Preheat oven to 250 degrees. Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan.

  2. Step 2

    Add remaining 3 cups berries and 1/2 cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes.

  3. Step 3

    Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.

  4. Step 4

    Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.

Source
Martha Stewart Kids

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Reviews (4)

  • BlueJay21 2 Aug, 2011

    I have been making jam for many years and the recipe frequently calls for equal (or almost equal) quantities of fruit and sugar. How does one preserve this jam? I usually use a hot water bath to seal my lids. Has anyone made this jam for keeping, or does one simply keep it in the fridge?

  • smck0 13 Jul, 2011

    That is an awful lot of sugar for such a small quantity of jam. I often make jam in the microwave - one cup berries, one quarter cup sugar, process on "high" for five minutes, or until thickened. It's not a good preserving jam, but for an almost instant breakfast spread, it can't be beat. (Do it the night before - the jam is extremely hot when it comes out of the microwave).

  • SuefromNJ 13 Jul, 2011

    As I try to limit the sugar intake on my constant diet called LIFE, I was a little shocked how much sugar this recipe calls for so I will cut back on my next batch. I agree with previous reviewer, it just seems a tad sweeter than it needs to be. Although compared to other blueberry jam recipes online, apparently there is a certain amount of sugar necessary not only to cure the tartness of the blueberries but to "gel" the jam. Very easy recipe...and definitely my eventual gateway to canning!

  • reneewest 9 Jul, 2011

    super simple! and so yummy!!! at first i was worried it would be too thin, but as it cooled in the refrigerator, it thickened perfectly! for my 2nd batch, i mashed more of the berries because i like more of the jelly. i also cut the sugar to 2 3/4 cup... so it was just a little less sweet. either way... very tasty jam!