Quick and easy blueberry refrigerator jam. There are many uses for this fresh jam. Mix it with yogurt, spread it on toast, or use it to fill a layer cake!
Berries, berries everywhere! What to do with all these extra berries?
During the summer months I often go overboard buying more berries than my family needs.
When the kitchen is inundated with blueberries, there is only one solution.
Make quick jam!
Small Batch Blueberry Jam
There are several ways to preserve fruits– freezing, dehydrating/drying, pickling and canning.
For moments when I’m in a pinch, I prefer to make easy refrigerator jam.
Unlike traditional canning that can preserve foods for up to a year or so, refrigerator jam has a short shelf life of about a week or two in the fridge.
This recipe is for a small batch of jam. However, you can easily double or triple depending on how much extra fruit you have.
Blueberry jam is one of my favorites to make because there is very little prep. No need to peel or cut fruit or remove any seeds.
You merely put the whole blueberries in a large pot with sugar, fresh squeezed lemon juice and a sprinkle of lemon zest.
For a pop of extra flavor, use a combination of lemon and lime zest.
Bring the mixture to a boil and let it go until the mixture thickens and the blueberries breakdown.
Jam Spoon Test
Eventually the mixture will thicken and look like jam.
I like to use a frozen spoon to test whether the jam is ready. Dip the frozen spoon into the hot jam.
When the jam is ready, you should be able to draw a line like the 2nd picture in the progression.
More importantly, when you take a scoop of the jam, it should fall from the spoon slowly and in a large chunk.
Storing Refrigerator Jam
This quick refrigerator jam doesn’t need to be sealed and boiled like traditional canning.
Simply transfer the jam into clean glass containers and let it cool to room temperature uncovered.
Once the jam has cooled, cover the container and store it in the fridge for up to two weeks.
I also really like using lime and lime zest in fruit recipes a lot more than the usual lemons.
Limes help brighten the jam and bring out the sweetness of the blueberries.
There are many uses for this super simple and delicious summer staple:
- mix the jam with yogurt and some granola for a nice parfait
- spread it on some toast for a sweet breakfast
- use it for a special peanut butter and jelly sandwich
- mix it with oatmeal (it’s wonderful with this chia oatmeal bowl!)
Blueberry Refrigerator Jam
- 454 grams fresh blueberries (about 3 cups), rinsed clean, pat dry
- 150 grams granulated sugar (¾ cup)
- 2 Tablespoon fresh squeezed lime juice or lemon juice
- 1 teaspoon finely grated lime zest or lemon zest
- Combine blueberries, sugar, lime juice, and lime zest in a medium heavy bottomed saucepot. Bring mixture to a boil over medium-high heat. Once mixture has come to a boil, reduce heat to medium.
- Place a few metal spoons in the freezer while you cook the jam. Continue to heat jam for 15-25 minutes until the blueberries have broken down and the mixture has thickened.
- To test for doneness, dip one frozen spoon into the hot jam. The jam should fall off the spoon slowly in one thickened mass. If it does not, continue to heat the jam for another 5 minutes before retesting.
- Transfer cooked jam into heat-proof safe containers with tight fitting lids. Leave jam uncovered until it has cooled to room temperature. Then, cover and keep chilled in the refrigerator for up to two weeks.
- Lemon juice and lemon zest may be used in place of lime.
- Many uses for this super simple jam. Mix it with yogurt and granola for a parfait, spread on toast, use it for peanut butter and jelly sandwiches, mix it with oatmeal.
- Keeps in the fridge for up to two weeks.