This Easy Blueberry Jam is made with only 2 ingredients! No pectin or canning required as well!
– – – – – –
Hello friends! I hope this day finds you well! And enjoying summer. I’m still waiting for ours…but never mind the weather! We’re officially on the countdown to summer holidays! We are SO looking forward to lazy mornings, no schedules and fun. Just fun. Because right now we’re tired, busy to insanity, and just done. Done with school. You? I know some of you have kids out on holidays already! We’re almost there…two more weeks then it’s time for us to tackle our Summer Fun List!
For now, I’m enjoying some relative quiet time in my kitchen, while it’s just the little guy and I at home. It’s my happy place. 😉 And lately I’m really enjoying making homemade jams! Even more, we’re loving eating them. There’s something so homey about a fresh, homemade jam made with love. On toast. On ice cream. From a spoon. Whatever.
My last jam, Strawberry Rhubarb Jam, was a big hit in our home. We finished the jar today! So it was time for a new one. And since blueberries seem to be in season, they’re relatively inexpensive which makes them perfect for jam!
With this recipe, you are 2 ingredients away from homemade blueberry jam! No really, you are. Just 2 ingredients: fresh blueberries and sugar. No pectin, no fillers, no starches. SO easy. And it’ll only take you about an hour! Plus, there’s no need for fussing with having to seal the jars on this jam…it’s a small batch so you can keep it in your fridge for up to 4 weeks, if it lasts that long!Print
This is a small batch of jam, making about 2 1/2 cups.
- wide saucepan or skillet (I like to use a skillet)
- potato masher
- spatula or spoon
- hand blender
- 2 lbs blueberries (about 6 heaping cups)
- 1 1/2 cups sugar
- Prepare your jars by boiling the lids, rings and jars in boiling water for 5 minutes.
- In a wide saucepan or skillet on low-medium heat, add the blueberries and sugar.
- Stir to combine.
- Then use your potato masher to smash up the blueberries and release their juices.
- Turn up the heat to medium, then cook the blueberry mixture until it is gently boiling.
- Keep cooking, and stirring until the mixture thickens. You must, must stir constantly or your jam will burn. As well the constant stirring will help to prevent the jam from splattering out of the pan. You will likely need to cook the jam for 30 or more minutes.
- You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon.
- Remove from heat, and let cool completely before serving.
- If this jam is too chunky for you, you can use your hand blender to puree it.
Because the batch of this jam is so small (21/2 to 3 cups), and because this jam can be refrigerated for up to 4 weeks you donât really need to seal the jars. Itâs really just more of a hassle because 4 weeks is plenty of time to finish every last drop of this sweet goodness!
Enjoy this jam on toast, scones or even ice cream! Yum.