How to Make Blueberry And Raisin Jam Like A Professional

Updated
2 min read

Blueberry and raisin jam –Are you ready to turn your kitchen into a berry bonanza? Today, we’re diving into the world of homemade blueberry jam! Whether you’ve got fresh blueberries or those frozen ones lurking in the back of your freezer, this recipe is here to save the day—and your breakfast toast!

Get Ready for Some Blueberry Bliss!

First things first, let’s set the scene. Imagine waking up to the smell of homemade blueberry jam wafting through your kitchen. You grab a slice of toast, slather on that glossy jam, and voilà—you’ve just transformed your morning into an explosion of flavor!

Blueberry Jam

You’ll Need These Ingredients:

Gather your supplies because we’re about to make some magic happen! Here’s what you’re going to need:

  • 2 cups fresh or frozen blueberries
  • 1 cup granulated sugar (yes, I said it—sugar!)
  • 2 tablespoons lemon juice
  • 1 tablespoon pectin (because we like our jam thick and luscious!)
  • A dash of salt (for that perfect balance of sweetness)

Instructions for Jam-Making Success:

Now that we’ve got our ingredients lined up like soldiers ready for battle, let’s get to the fun part—making the jam!

  1. In a medium saucepan, toss in your blueberries and sugar. Stir it gently, like you’re cradling a baby blueberry, until the sugar starts to dissolve.
  2. Turn on the heat to medium and add the lemon juice and salt. Bring the mixture to a boil and let it bubble away for about 10 minutes. Keep an eye on it! You want it to explode in a burst of color and flavor, not all over your stovetop!
  3. Next, sprinkle in the pectin while continuously stirring. This is where the magic thickening happens, folks! Continue to boil for another 2-3 minutes.
  4. To test your jam, place a spoonful on a cold plate. If it stays put and doesn’t run, we’re in business! If it’s still too runny, keep boiling (but give it a whirl every minute). 
  5. Once you’ve achieved jam glory, remove it from the heat. Allow it to cool slightly before transferring it to your favorite jar. Seal it tight! This jam can be refrigerated for up to three weeks (but let’s be real—it won’t last that long).

And there you have it! Homemade blueberry jam that screams summer and happiness. Spread it on toast, dollop it on pancakes, or just eat it straight from the jar (no judgment here). Happy jamming!