Refrigerate jam in airtight containers up to 2 weeks, or store in sealed, sterilized jars up to 6 months.
Reviews(4)
113 Ratings
5 star values:
18
4 star values:
18
3 star values:
45
2 star values:
25
1 star values:
7
Anonymous
Rating: Unrated
08/02/2011
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?
Anonymous
Rating: Unrated
07/13/2011
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).
Anonymous
Rating: Unrated
07/13/2011
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!
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Anonymous
Rating: Unrated
07/09/2011
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!