Refrigerator jams are fast and simple to make. They will keep for a few weeks and is the best method for making small-batch jams. They don’t take a lot of time and can even be frozen to eat later in the year. I like this method as it is very rewarding and doesn’t take all day. I make a few jars at a time of different types of jams all summer. We eat some immediately and freeze a jar or two for later in the fall and winter.
Tennessee blueberries are in season and they are abundant. Plump and juicy, full boxes looking so beautiful at the Downtown Nashville Farmer’s Market that I could not resist….. I over-bought as usual. We have been putting them on all our salads and eating just out of the box or in yogurt and on cereal every day.
Three ingredients….blueberries, lemon and sugar…and about an hour of your time is all it takes.
The color alone makes it worth it!
Spooned into my new Weck Clamped Bowls (jars) from Food 52 and ready for the refrigerator and freezer.
The blueberries and the lemon peel combination resulted in one of my favorite ever small-batch homemade jams.
A taste of summer on toast. Enjoy.
Small-Batch Blueberry-Lemon Refrigerator Jam
- 2 pints of fresh ripe blueberries, rinsed and drained
- 1 juicy lemon
- 1/2 cup granulated sugar
- 1/2 cup water
- Carefully cut the peel from the lemon. Slice into thin strips.
- Juice the lemon.
- Place blueberries into a non-reactive pan. Add lemon peel strips, lemon juice, sugar and water.
- Bring to a boil over medium heat. Turn to low simmer, stir often, cooking for about 20 minutes until mixture is reduced and thickened. Jam will thicken more after it cools.
- Spoon jam into clean jars with tight-fitting lids. Refrigerate.
- If freezing remember to not fill jars all the way up. Leave a 1/2-1 inch space at the top to allow the jam to expand when frozen. This keeps the lid from popping off in the freezer. I learned this the hard way!