Rating: 3.13 stars
113 Ratings
  • 5 star values: 18
  • 4 star values: 18
  • 3 star values: 45
  • 2 star values: 25
  • 1 star values: 7

This traditional blueberry jam recipe would be just as delicious atop our Simple Crepes, as spread over a crisp piece of toast. 

Martha Stewart Kids, Unknown origin

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Recipe Summary test

Yield:
MAKES ABOUT 3 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Cook's Notes

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

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Reviews (4)

113 Ratings
  • 5 star values: 18
  • 4 star values: 18
  • 3 star values: 45
  • 2 star values: 25
  • 1 star values: 7