Blueberry Refrigerator Jam
Need a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly condiment? Blueberry Refrigerator Jam could be a spectacular recipe to try. This recipe serves 20. One portion of this dish contains around 0g of protein, 0g of fat, and a total of 80 calories. For 36 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 2023 people have tried and liked this recipe. Head to the store and pick up blueberries, granulated sugar, lemon zest, and a few other things to make it today. It is brought to you by Recipe Girl. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so great. Try Blueberry Refrigerator Jam, Blueberry Refrigerator Jam, and Easy Refrigerator Peach Blueberry Jam for similar recipes.
Servings: 20
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
5 cups fresh blueberries
1 1/2 cups granulated white sugar
5 tablespoons freshly squeezed lemon juice
zest of 1 lemon
Equipment:
potato masher
sauce pan
kitchen timer
frying pan
Cooking instruction summary:
1. Place a small ceramic plate in the freezer. Place 2 cups of blueberries in a high-sided saucepan, and mash with a potato masher. Add the remaining blueberries along with the rest of the ingredients. Set the saucepan over medium-high heat, and bring mixture to a boil.2. Once the blueberries start boiling vigorously enough that the bubbles don't dissipate when you stir, set the timer for 12 minutes and continue boiling the berries at the same rate, stirring frequently.3. When the jam begins to thicken, pull the plate from the freezer and place a small amount of the jam on the plate. Run your finger through the jam, and if it jells and seems thick, remove the pan from the heat. If the jam is not thick enough, place the plate back into the freezer, and continue to cook the jam for a minute or two longer. Test again. Repeat until the jam is thickened (I ended up having to cook mine for about an additional 10 minutes to get it to the right consistency).4. Divide the jam into clean glass jars. Allow to cool for about 2 hours, then top with lids. When the jam cools to room temperature, store in the refrigerator and enjoy within 2 weeks.
Step by step:
1. Place a small ceramic plate in the freezer.
2. Place 2 cups of blueberries in a high-sided saucepan, and mash with a potato masher.
3. Add the remaining blueberries along with the rest of the ingredients. Set the saucepan over medium-high heat, and bring mixture to a boil.
4. Once the blueberries start boiling vigorously enough that the bubbles don't dissipate when you stir, set the timer for 12 minutes and continue boiling the berries at the same rate, stirring frequently.
5. When the jam begins to thicken, pull the plate from the freezer and place a small amount of the jam on the plate. Run your finger through the jam, and if it jells and seems thick, remove the pan from the heat. If the jam is not thick enough, place the plate back into the freezer, and continue to cook the jam for a minute or two longer. Test again. Repeat until the jam is thickened (I ended up having to cook mine for about an additional 10 minutes to get it to the right consistency).
6. Divide the jam into clean glass jars. Allow to cool for about 2 hours, then top with lids. When the jam cools to room temperature, store in the refrigerator and enjoy within 2 weeks.
Nutrition Information:
