Blueberry Jam
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
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
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
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
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
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!