Introduction

This Blueberry Lemon Refrigerator Jam is a fresh and tangy spread perfect for toast, yogurt, or desserts. Made with simple ingredients and no pectin, it’s easy to prepare and captures the bright flavors of summer berries and citrus.

Blueberry Lemon Refrigerator Jam Recipe - Recipe Image

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 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, until the berries release a good amount of liquid.
Step 2: Reduce the heat to low and continue cooking, stirring every few minutes to prevent sticking. Cook until the liquid reduces and thickens and the blueberries are very soft, about 45 to 50 minutes.
Step 3: Remove the pan from heat and let the jam cool for 10 to 15 minutes. The jam will thicken as it cools.
Step 4: Choose to blend the jam until smooth or leave it chunky with fruit pieces, according to your preference.
Step 5: Ladle the warm jam into mason jars, seal with lids and rings, and tighten. Let the jars reach room temperature before refrigerating.

Tips & Variations

For a smoother jam, use an immersion blender, but leaving some fruit pieces adds lovely texture.
Substitute lime zest and juice for a different citrus twist.
Add a pinch of cinnamon or ginger for a warm flavor note.

Storage

Store the jam in sealed jars in the refrigerator for up to 3 to 4 weeks. Reheat gently before serving if you prefer a spreadable consistency, though it is delicious cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to use vanilla bean paste or can I omit it?

Vanilla bean paste adds depth and fragrance but can be omitted if unavailable. The jam will still be flavorful with just the lemon and blueberries.

Can I freeze this jam for longer storage?

Yes, you can freeze the jam in airtight containers for up to 3 months. Thaw it in the refrigerator before using.

Blueberry Lemon Refrigerator Jam Recipe

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★★★★★

4.9 from 135 reviews

This Blueberry Lemon Refrigerator Jam is a deliciously fresh and easy-to-make homemade jam that captures the bright flavors of blueberries and tangy lemons. Perfect for spreading on toast, layering in yogurt, or adding to desserts, this jam requires no special gelling agents and can be stored conveniently in the fridge for several weeks.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 16 ounces (about 1 pint) 1x
Category: Jam
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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, combine the fresh blueberries, granulated sugar, lemon zest, lemon juice, vanilla bean paste, and water. Stir all ingredients together to mix evenly.
Bring to Boil: Place the saucepan over medium-high heat and bring the mixture to a boil, cooking for about 5 to 7 minutes. This helps the blueberries release their juices and dissolve the sugar.
Simmer and Thicken: Reduce the heat to low and continue cooking the jam mixture, stirring every few minutes to prevent sticking. Cook until the liquid has reduced, the mixture has thickened, and the blueberries are very soft—typically about 45 to 50 minutes.
Cool Slightly: Remove the saucepan from the heat and let the jam cool for 10 to 15 minutes. The jam will continue to thicken as it cools.
Blend if Desired: If you prefer a smooth jam, blend the mixture to your desired consistency. Otherwise, leave the jam chunky with visible pieces of blueberry for texture.
Jar the Jam: Ladle the warm jam into clean mason jars, then place lids and rings on top and tighten to seal. Allow the jars to come to room temperature before refrigerating.
Storage and Shelf Life: Store the jam in the refrigerator where it will keep for 3 to 4 weeks, making it convenient for quick breakfasts or afternoon snacks.
Yield: This recipe makes approximately 16 ounces of jam, perfect for a few jars to enjoy or gift.

Notes

This jam is made without pectin and uses natural thickening from cooking the fruit and sugar.
You can adjust sweetness by reducing or increasing the sugar according to taste.
Use fresh, ripe blueberries for the best flavor and color.
If you want a longer shelf life, consider processing the jars in a hot water bath for proper canning.
Vanilla bean paste adds a subtle depth of flavor, but you can substitute with vanilla extract if needed.
Remember to stir frequently to avoid burning the jam during the long simmer.

Keywords: blueberry jam, lemon jam, quick jam recipe, refrigerator jam, homemade jam, no pectin jam