Blueberry and Lemon Jam – A Zesty Homemade Delight
Blueberry and lemon jam blends sweet, juicy blueberries with the bright, zesty kick of lemon for a perfectly balanced spread that’s delicious on toast, swirled into yogurt, or spooned over cheesecake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 lbs fresh or frozen blueberries (thawed and drained if frozen)
- 2 cups granulated sugar
- 1 medium lemon (zested and juiced)
- Optional: 1/4 tsp cinnamon or fresh thyme for variation
Instructions
- Wash blueberries, removing stems and damaged berries. If using frozen, thaw and drain slightly.
- Zest and juice the lemon, setting both aside.
- In a heavy-bottomed saucepan, combine blueberries, lemon zest, lemon juice, and sugar.
- Cook over medium heat, stirring until sugar dissolves and berries begin to release juice.
- Lightly mash berries for a smoother texture, or leave some whole for chunkiness.
- Bring to a gentle boil, then reduce heat and simmer for 20–30 minutes, stirring occasionally, until thickened.
- Test for set by placing a small amount on a chilled plate; if it wrinkles when pushed, it’s ready.
- Ladle hot jam into sterilized jars, leaving 1/4-inch headspace.
- Seal jars and refrigerate for short-term storage, or process in a boiling water bath for long-term storage.
Notes
For a sugar-free version, use low-sugar pectin and a natural sweetener like honey or stevia. Jam can also be frozen for up to 6 months.
Find it online: https://www.zestolla.com/blueberry-and-lemon-jam/