Blueberry Lemon Honey Jam
Take advantage of the bounty of blueberries with this quick and easy blueberry jam recipe. Sweetened with a touch of honey, it has a hint of lemon to balance out the flavors. Great for a morning spread or warmed over a bowl of vanilla ice cream.
- 11 cups Driscoll's Blueberries
- 1 cup sugar
- Grated zest and juice of 1/2 lemon
- 1/3 cups honey
The Chilled Plate Test
- Pour a bit of the fruit spread onto a plate and stick it in the freezer for a few minutes. When you take the plate out, check to see if any juice has separated from the pulp. (Alternatively, you can chill a plate in the freezer and then add a spoonful of preserves to see if it separates.) If separation occurs, the mixture needs to be cooked more. If it holds its shape, it's ready to be ladled into jars.
- The foregoing is excerpted from Tart and Sweet by Kelly Geary and Jessie Knadler. All rights reserved. Copyright © 2010 by Kelly Geary and Jessie Knadler.
- Place blueberries, sugar, lemon zest and juice, and honey in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer gently, 20 to 30 minutes, or until jam looks thick and glossy or until a food-grade thermometer registers 220°F, stirring often to prevent scorching. If you don't have a food thermometer, check for doneness using a chilled plate.
- Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Set jars in a pot of boiling water, ensuring that there is enough water to cover the lids by 1-inch. Let jars boil for 10 minutes. Processing at higher altitudes require additional time. Note that this jam may not set immediately but should do so after cooling. In some cases the set time may take several days according to reviews provided on this recipe.
Serving Size: 1 tablespoon
I have been making jelly for over 20 years. Last night I attempted this recipe, and while it tastes positively AMAZING it would not set. What I have is 22 half-pints of half-set jam... neither syrup, nor a spreadable jam. I added extra lemon when it didn't set, to boost the pectin, but after 45 minutes of a true rolling boil it NEVER got above 185F on my thermometer, and would not pass either the cold-plate or spoon test. I'd love any advice! It tastes amazing and I would have been happy with syrup OR jam - but with this neither-one nor-the-other consistency I'm not sure what to do with it!
I made this jam last week, it was the first time I had ever made jam and it was so easy. It set up perfectly and tasted great. I was a little nervous about the honey over powering the taste but the flavor combinations were just right.....great recipe!
I'd just like to return to say... every single jar DID set! It took a week for some reason, but they're all the most wonderfully delicious jam ever after a week of sitting in my pantry. Still loving the flavor, and now it's nice & thick too!
Tried this recipe today. I am very new to jam making and was worried about trying blueberry jam without any pectin. This recipe worked perfectly. It did take a little longer than suggested to get it to the setting point but it did get there nicely in the end. Looks and tastes great!
I was concerned that the honey might be too powerful and make it kind of yucky as I don't really care for the taste of honey alone. I took the test of putting it on a plate and putting it in the freezer, worked out great! I put them all in jars and plan on giving the to different people. Tastes yummy and much healthier than buying.
i made a small bit of this just to have a 'quick' topping for some waffles i made.. i used only about 1 cup + a half of blueberries and just sort of 'winged' the amounts of the other ingredients.. it came out great and set within minutes in the fridge while my waflles were warming. Thanks!
I've been making jam for many years and wanted a recipe that didn't use massive amounts of sugar or pectin, which often has sugar in it. Since lemon peel is 30% natural pectin, I knew this would be a great replacement, but increased the amount of zest to 2 Tbsp. It set perfectly. This recipe brings out the blueberries flavor because they aren't disguised by the sugar. If your blueberries aren't tasty to begin with, this isn't the recipe to use. P.S. I don't work for Driscoll -- just love their organic fruit.