Print

Small Batch Blueberry Jam with Lemon and Vanilla

Close-up overhead view of a glass jar filled with glistening homemade blueberry jam.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for making delicious low-sugar blueberry jam at home, perfect for canning or immediate enjoyment. This recipe includes a hint of vanilla and lemon for a delightful twist.

Ingredients

Scale
  • 4 cups fresh blueberries
  • 2 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest

Instructions

  1. Wash blueberries and remove any stems.
  2. In a large pot, combine blueberries, sugar, and lemon juice.
  3. Stir well and let sit for 10 minutes.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce heat to medium-low and simmer, stirring frequently, until the jam thickens. This can take 20-30 minutes. Skim off any foam that rises to the surface.
  6. To test for doneness, place a small amount of jam on a chilled plate. If it wrinkles when pushed, it’s ready.
  7. Remove from heat and stir in the vanilla extract and lemon zest.
  8. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
  9. Wipe the rims of the jars clean and screw on the lids.
  10. Process in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  11. Let cool completely before storing.

Notes

  • For a pectin-free jam, ensure you cook it long enough for the natural pectin in the blueberries to thicken the mixture.
  • This recipe can be doubled or tripled, but it’s best to process in small batches for optimal results.
  • If you prefer a smoother jam, you can mash some of the blueberries before cooking.
  • Store any jam not processed for canning in the refrigerator for up to 3 weeks.

Nutrition

Find it online: https://devourdish.com/blueberry-jam-recipe/