Blueberry Refrigerator Jam
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 sammie, or bake it into a pie.Yield: makes about 1 ½ cups jam
Servings: 12 - two tablespoon portions
Calories: 70kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 70kcal, Carbohydrates: 18g, Protein: 0.3g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 1mg, Potassium: 32mg, Fiber: 1g, Sugar: 16g, Vitamin A: 22IU, Vitamin C: 4mg, Calcium: 3mg, Iron: 0.1mg