Blueberry Lemon Refrigerator Jam Recipe
Introduction
This Blueberry Lemon Refrigerator Jam is a bright and fresh way to enjoy summer berries any time of year. With a perfect balance of sweet blueberries and zesty lemon, it’s a simple no-cook preserving method that yields a luscious spread. Ideal for toast, yogurt, or desserts.
Ingredients
- 3 pints fresh blueberries
- 1 cup granulated sugar
- Zest and juice of 2 lemons
- 2 teaspoons vanilla bean paste
- 1 tablespoon water
Instructions
- Step 1: In a large saucepan, combine the blueberries, sugar, lemon zest and juice, vanilla bean paste, and water. Cook over medium-high heat, bringing the mixture to a boil for about 5 to 7 minutes. The blueberries should release a good amount of liquid during this time.
- Step 2: Reduce the heat to low and continue cooking, stirring every few minutes to prevent sticking. Cook until the liquid has reduced and thickened and the blueberries are very soft, about 45 to 50 minutes total.
- Step 3: Remove the saucepan from heat and allow the jam to cool for 10 to 15 minutes. The jam will thicken further as it cools.
- Step 4: If desired, blend the jam until smooth or leave it chunky for extra texture.
- Step 5: Spoon the warm jam into clean mason jars, then place lids and rings on top and tighten to seal. Let the jars cool to room temperature before refrigerating.
Tips & Variations
- For a slightly different flavor, substitute vanilla bean paste with a teaspoon of almond extract.
- Use frozen blueberries if fresh aren’t available; just add an extra minute or two to the cooking time.
- Try adding a pinch of cinnamon or cardamom for a warm spice note.
- To make the jam smoother, use an immersion blender halfway through cooking.
Storage
Store the jam in sealed jars in the refrigerator for up to 3 to 4 weeks. For best flavor and texture, consume within this time frame. Reheat gently in a microwave or on the stove before serving if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this recipe. They may release more liquid, so cook a little longer to reach the desired thickness.
Do I need to add pectin to this jam?
No, this recipe naturally thickens through reduction of the blueberry juices and sugar, so no added pectin is necessary.
PrintBlueberry Lemon Refrigerator Jam Recipe
This Blueberry Lemon Refrigerator Jam is a fresh, homemade preserve bursting with the vibrant flavors of ripe blueberries and zesty lemons. Perfect for spreading on toast, dolloping on yogurt, or adding to desserts, this easy recipe requires minimal ingredients and cooking time. The jam is gently cooked on the stovetop until thickened, then cooled and stored in the fridge for a delightful sweet treat that lasts up to 4 weeks.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 16 ounces (1 pint) 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Jam Ingredients
- 3 pints fresh blueberries
- 1 cup granulated sugar
- Zest and juice of 2 lemons
- 2 teaspoons vanilla bean paste
- 1 tablespoon water
Instructions
- Combine Ingredients: In a large saucepan, add the fresh blueberries, granulated sugar, lemon zest and juice, vanilla bean paste, and water. Stir to combine all ingredients evenly before heating.
- Cook to Boil: Place the saucepan over medium-high heat and bring the mixture to a boil. This will take about 5-7 minutes, during which the blueberries begin releasing their juices, creating plenty of liquid.
- Simmer and Thicken: Reduce the heat to low and let the mixture simmer gently, stirring every few minutes to prevent sticking. Continue cooking for 45-50 minutes until the liquid reduces, thickens, and the blueberries become very soft.
- Cool Slightly: Remove the saucepan from heat and allow the jam to cool for 10-15 minutes. The jam will thicken further as it cools.
- Optional Blending: At this point, you can blend the jam until smooth if desired, or leave it chunky with whole pieces of fruit. This recipe prefers it chunky, preserving texture.
- Jar and Seal: Ladle the warm jam into sterilized mason jars, place lids and rings on top, and tighten to seal securely. Allow the jars to come to room temperature before refrigerating.
- Storage: Store the jam in the refrigerator where it will keep fresh for 3-4 weeks.
Notes
- Ensure to stir the jam frequently during simmering to prevent it from sticking or burning at the bottom of the pan.
- The jam thickens more as it cools, so do not worry if it seems a bit runny while hot.
- Use ripe, fresh blueberries for the best natural sweetness and flavor.
- You may substitute vanilla bean paste with vanilla extract if needed, though paste gives a richer flavor.
- This jam does not require traditional canning or sealing for long-term storage since it’s meant for refrigeration and a short shelf life.
Keywords: blueberry jam, homemade jam, refrigerator jam, lemon blueberry jam, stovetop jam, fresh blueberry preserves
