Description
Easy to make blueberry jam with cozy flavors of Fall. Make it when you’re wishing for crisp days and warm flavors.
Ingredients
Scale
- 1 pound frozen blueberries (454 g)
- 1/3 cup maple syrup (80 mL)
- juice of 1/2 lemon
- 1 tsp ground cinnamon
- 1 Tablespoon whiskey (substitute vanilla paste if you want a non-alcoholic version)
Instructions
- Place the berries, cinnamon, and maple syrup in a 1 quart pot over medium heat.
- Cook the berries for about 5 minutes until they defrost and start to boil.
- Take the berries off the heat, then blend then in a blender (it’ll take about 10 seconds in a blender) or use an immersion blender to make a thin puree.
- Scrape the puree back into the pot (if you used a blender), then continue cooking the jam, stirring it frequently to keep it from scorching.
- Set a small plate in the freezer while the jam is cooking.
- When the jam starts to thicken, turn the heat down to low. From here you’ll need to keep an eye on the jam so that it doesn’t burn on the bottom.
- When the jam is falling in plops off the end of the spoon, add the lemon juice and cook for another 5-10 minutes.
- To test the doneness of the jam, place a small spoonful on the cold plate from step 6. Tilt the plate in your hands. The jam should sit on the plate without running.
- Pour the hot jam into a clean jar with a sterilized lid.
- If you want to can the jam properly, following the processing advice in a standard canning book such as any of the Ball Canning Books.
- Jam will keep in the fridge without a water bath for up to 2 weeks, or in the freezer for up to 6 months. If you follow a water bath canning process, the jam will keep up to 1 year in the pantry.
- Prep Time: 2 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Baking building blocks
- Cuisine: American