Blueberry Lemon Refrigerator Jam Recipe
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.
- 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
