Blueberry Jam

113 Ratings
  • 5 18
  • 4 18
  • 3 45
  • 2 25
  • 1 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

Yield:
MAKES ABOUT 3 CUPS
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Ingredients

Directions

  • 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 18
  • 4 18
  • 3 45
  • 2 25
  • 1 7
Martha Stewart Member
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?
Martha Stewart Member
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).
Martha Stewart Member
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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Martha Stewart Member
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!
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