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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
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course: Side Dish
Cuisine: American
Keyword: blueberry jam, quick jam, refrigerator jam
Author: Maryanne Cabrera


  • 1 pound fresh blueberries (454 grams)
  • ¾ cup granulated sugar (150 grams)
  • 2 Tablespoon fresh squeezed lime juice
  • 1 teaspoon finely grated lime zest


  • Combine blueberries, sugar, lime juice, and lime zest in a medium saucepot. Bring mixture to boil over medium-high heat. Once mixture has come to a boil, reduce heat to medium.
  • Place a couple metal spoons in the freezer while you cook the jam. Let the jam cook for 15-25 minutes until the blueberries have broken down and the mixture has thickened.
  • To test for doneness, dip frozen spoon into hot jam mixture. 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 testing again.
  • Transfer cooked jam into glass jars with tight fitting lids. Let the jam cool uncovered to room temperature. Then cover and keep jam in refrigerator for up to two weeks.