Small Batch of Blueberry Jam

Do you have a large batch of blueberries from a store sale or a recent blueberry-picking adventure? Not sure what to do with all those blueberries? Try making a small batch of blueberry jam! It’s perfect for spreading on biscuits, toast, pancakes, and more.

Origin of Jam

In ancient times, the Greeks and Romans preserved fruit by cooking it with honey to create early forms of jam. Today, the process has evolved to use sugar, resulting in the delicious jams we enjoy now. Now, it is common for jams to appear in American households.

Small Batch of Blueberry Jam Ingredients

• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice

Instructions

In a saucepan, mix the blueberries, sugar, and lemon juice.

Heat over medium heat, stirring occasionally. Cook until the blueberries soften and the mixture thickens, about 25 minutes.

Allow the jam to cool to room temperature.

Transfer to a clean container for short-term storage, or to a sterilized canning jar for long-term storage.

How to Sterilized Canning Jars for Small Batch of Blueberry Jam

Prep:

• Start by washing the jars and lids thoroughly.
• Dry them with a clean, lint-free towel.

Boiling Water Method:

• Add the jars to a pot and fill it with enough water to cover the jars by at least an inch.
• Bring the water to a rolling boil and let the jars sit in the boiling water for 10 minutes.

Oven Method

• Preheat your oven to 225°F (110°C).
• Place the jars on a baking pan, making sure they are not touching each other.
• Bake the jars in the oven for 10-15 minutes. Let them cool before using.

Sterilize Lids:

• Boil water and place the lids in it for 5 minutes. This helps to soften the sealing compound.
• Keep the lids in the hot water until you’re ready to use them.

If you enjoyed this simple blueberry jam recipe, you might also enjoy this Chinese simple tomato and egg stir-fry recipe.