I do not know why it’s taken me so long to make homemade jam. The process couldn’t be easier or more gratifying. It takes 20 minutes and will keep in your fridge for up to one week which means you’ll have seven days of freshly made jam to jazz up your boring morning toast in the morning. And it’s a great way to use up berries that are so plentiful this time of year. Homemade jam is so incredibly delicious and it seriously puts to shame anything you can buy in the store so why not give it a try, right?
This past weekend I was throwing not one, but TWO birthday brunches and i figured some homemade blueberry jam would be a nice touch to the buffet table. I decided to combine it with a bit of fresh lemon juice and zest because i love the combination of blueberries and lemon zest and it turned out delicious! There really is no way to mess the recipe up, (unless you leave it bubbling on the stove too long) and you can use any berries you have hanging around. Now that I’ve made my first batch, I can’t wait to whip up some more and give them as gifts to friends and neighbors alongside some yummy scones!
Easiest Blueberry Jam
Makes 1 jar
- 3 cups blueberries, stems removed, washed and dried
- 3/4 cups granulated sugar
- Juice and zest of one small lemon
1. In a medium saucepan stir together blueberries, sugar, lemon juice and zest. Set the saucepan over medium heat and bring to a boil.
2. Lower the heat until the mixture is just bubbling gently. Continue to cook, stirring occasionally, until the mixture is thickens, about 15-20 minutes.
3. Cool, place into a mason jar or airtight container and refrigerate for up to a week.
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
Follow her on Twitter @TakeBackTables