Tart blueberries and refreshing bursts lemon are all up in this mouthwatering Blueberry Lemon Jam. I’m about this jammy. Jam.
Psst… Hey, you – Yes, you! It’s raining blueberries outside. Did you know? That it’s raining blueberries outside?
Nah, not really.
Blueberries are truly in abundance right now. It’s serious, yo. Everywhere you turn… Blueberries. I want to put blueberries in and on errthang right now. In fact, I need a blueberry bush in my life. Why don’t I have a blueberry bush growing in my yard? Oh, yeah – I can’t garden worth a damn. I really can’t. I kill plants. I’m the plant black widow. It’s sad. But I’ll live.
I digress…
Back to blueberries. I used to hoard blueberries in my freezer like cray. Just to look at ‘em sometimes. Or bake them into crumb cake.
Then I discovered jam and my whole world changed. But here’s the thing – I haven’t quite grasped the beauty that is canning; of preserving (read: hoarding) fruit in my basement. At least not yet. I’m scurred. Botulism is a real thing.
And I don’t want to be the person responsible for making resemble the chick from The Exorcist. Projectile vomiting is not the move. It’s not. I’ve seen it live and it looks painful as hell. I don’t want to put you through that.
And so, while I come to grips with my unsubstantiated fears, I made you some refrigerator jam. Refrigerator jam is Canning for Fearsome Folk. There’s no fear here. Just cook down some fruit with sugar, dump it in some jars, seal, cool, and then refrigerate. The fridge preserves that jammy jam for you.
And this jam? Well. Let’s talk about this jam. Chunks of blueberries in every bite, bursts of bracing tart lemon, and a hint of vanilla bean paste. Are you kidding me? You don’t need anything else gracing your toast situations this summer. This Blueberry Lemon Jam is the truth.
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[purerecipe]
Ingredients
- 3 pints Blueberries
- 1 cup Granulated sugar
- Zest and juice of 2 lemons
- 2 teaspoons Vanilla bean paste
- 1 tablespoon Water
Instructions
- In a large saucepan combine blueberries, sugar, lemon zest and juice, vanilla bean paste, and water. Cook over medium/high heat bringing the mixture to a boil for about 5-7 minutes or so. At this point there should be a decent amount of liquid coming from the blueberries. Reduce the heat to low and continue cooking over low heat stirring every few minutes or so to ensure the mixture does not stick to the pot.
- Cook until the liquid has reduced, thickened, and blueberries are very soft. This will take anywhere from 45-50 minutes. Remove from heat and allow to cool for about 10 or 15 minutes or so. The jam will thicken as it cools. At this point you can either blend it until smooth or leave as is. I like my jam chunky, so I leave as is.
- Ladle the jam into mason jars. Seal the jars and allow the jam to come to room temperature before placing them in the refrigerator.
- Jam will last about 3-4 weeks. Sometimes even more.
- Makes about 16 ounces of jam.
