Blueberry Patch Jam
- YIELDS
- 4 cups
- CHILL TIME
- 8 Hr
- COOK TIME
- 30 Min
All it takes is 4 ingredients to make this delicious Blueberry Patch Jam and you'll want to start spreading it on everything!
What You'll Need
- 4 cups fresh blueberries
- 3 cups sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
What to Do
- In a large pot, combine all ingredients. Using a potato masher or wooden spoon, smash the blueberries.
- Cook the blueberry mixture over medium heat 30 to 35 minutes, or until thickened. Let cool, then pour into a glass bowl, cover, and refrigerate overnight.
Notes
-
We can't get enough of plump, sweet blueberries either! We think you'll also love our Blueberry Dutch Pancake, and check out loads of other blueberry-filled recipes on our website!
- This homemade jam would taste delicious on a slice of our Easy Homemade Bread!
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nooglin1 2071396
Aug 23, 2013
I would love to try this! Can you divide it and freeze for use later on? there are only 2 of us and the batch makes too much for us to use quickly. thanks!
Test Kitchen Team
Aug 23, 2013
This will not freeze. However, you can cut the recipe in half to make less. It will last in the refrigerator for up to 3 months. Enjoy!
rmcintosh102 30344 33
Aug 19, 2013
OMG... I have never made jelly until today... This recipe is soooooo easy to do... The Blueberry Patch Jam is awesome...Try it you may like it..
dianewr8 2888750
Aug 17, 2013
My husband & I loved this but we also thought it was too sweet. Also, can you try it with other fruits?
S48tal 8171427
Aug 11, 2013
I made this "Blueberry Patch Jam" this afternoon; wonderful!!! I remember my Gramma and Mother canning Jelly's, Jam's, veggies, etc when I was very young; never did that myself, but with this easy recipe made me think, "I have to give it a try"! Glad I did! With left over berries, made your "Shortcut Blueberry Muffins," and these also turned out great! Thank you for all the 'awesome and easy' recipes; always look forward to my email from you, because everything is .... "OOH ITS SO GOOD!!" Sincerely, 'Little ole' Ohio cook' Sherry
pfledd 6178586
Jul 27, 2013
I must have cooked the blueberry jam too long, it is really stiff, cannot get a spoon into it to take it from the bowl to a jar, how can I fix this? thanks for your help!!
Test Kitchen Team
Jul 29, 2013
We would suggest placing the jam in a sauce pan, adding a little water and stir over low heat, until its the desired consistency.
Denny1803
Jul 23, 2013
I have made jam before with fruit pectin in the recipe as a thickener. Does this thicken without it? How long can you store it? In the fridge? In the freezer?
Test Kitchen Team
Jul 25, 2013
Blueberry jam cannot be frozen, will be loose when it thaws and it'll last about 6 months in the fridge. :)
candgford 0799863
Jul 23, 2013
Can diabetics use a sugar substitute for this recipe?
Test Kitchen Team
Jul 25, 2013
We havent tested sugar substitute in the Test Kitchen, but granulated Splenda is equivalent to regular sugar. So 3 cups regular sugar = 3 cups granulated Splenda if you want to give it a shot.
ferretfun4
Aug 08, 2013
I am a diabetic and I used organic blue agave nectar instead of sugar. It's low on the glycemic index and doesn't usually raise my blood sugar. It worked out very well. I used 2/3 cup in place of 1 cup sugar...2 cups agave for this recipe. On to other fruits!
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