When it comes to cooking, I have a key philosophy: The easier, the better!
As those who have followed along for a long time may know, I’ve only recently started to become more interested in cooking, so I tread lightly in terms of cooking complexities. Easy, delicious recipes that don’t take a huge learning curve are my go-to. In fact, I’m not sure if it’s an effect of quarantine, or if it’s that being a mother has increased my need to learn, but dare I say I’ve even begun to enjoy it?!
Regardless, I’ve started to venture outside of cooking standard dinners lately. Hence, this post – I’ve started to dabble into jams! I’ve now made a few raspberry and blueberry batches. I honestly love making them, not just because they’re delicious, but they’re fun to give as presents. It’s been one of my favorite things to make this summer.
Easy Homemade Blueberry Jam Recipe
All that set up boils down to this: Today I’m sharing a delicious and EASY homemade blueberry jam recipe. It’s great to do as an activity with your kiddos, so be sure to bookmark this and put it on the docket for the next time you have a half hour and are looking for something fun to do!
Easy Homemade Blueberry Jam Recipe
Ingredients
- 5 cups of blueberries
- 5 – 1/4 cups of sugar
- 1 Package of fruit pectin
- Mason jars
Directions
NOTE: To make our jam, I followed the directions found in the SureJell Fruit Pectin box! The below is essentially the directions for blueberry jam from that source.
- Take all you blueberries (5 cups) and put them into a large bowl. Remove all the stems. Mash blueberries to be desired texture for jam.
- Measure 3 cups from the mashed blueberries, and combine with the sugar. Let it stand for 10 minutes, stirring occasionally.
- Stir 1 package of SURE-JELL Fruit Pectin and 3/4 cup of water in a small saucepan. Bring to a boil on high heat, stirring occasionally. Boil 1 minute, stirring constantly. Remove from heat.
- Add pectin mixture to fruit and sugar mixture. Stir 3 minutes.
- Fill your mason jars (or containers) immediately. Cover with lids.
- Let jam stand at room temperature for 24 hours. Afterwards, refrigerate for up to 3 weeks.
From toast and English Muffins, to peanut butter and jelly sandwiches, we can’t get enough of this jam in our house! Definitely try to make this and let me know what you think.
PS – Authentic Greek Salad Recipe Straight From Greece + 6 Game-Changing Tips For Making Great Pancakes
