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Easy Small-Batch Blueberry Jam
July 06, 2016

SO EASY!!! The local grocery store is having a sell on blueberries, so we bought a ton without knowing what to do with them. I found this jam in the late evening and made it - super super easy! I used it as a filling for empanadas. Absolutely toddler-approved! Thank you!!! Add-on: My first attempt at this recipe yielded a very thick jam. I made it again tonight, and it was a perfect consistency after timing it correctly and cooking it for exactly 30 minutes, from the time I set the pot on the warm-ish stove until the timer beeped. I think I might have slightly overcooked it the first time, but it was still good. This time, I only used 3 cups of blueberries, and I added 1 cup of pureed figs; I added an extra, generous pinch of cinnamon. It was heaven! Another add-on: blueberries aren't in season so much for the fall, so, tonight, I used 1 cup of blueberries, 1 cup of raspberries, and 2 cups of blackberries (they were on sale!). YUM YUM YUM!!! I definitely followed the advice of the other reviewer who said when you run your spoon through it, and you can see the bottom of the pan (for just a second), then it's done. The first time, I cooked it long enough that I could see the bottom for 4 to 5 seconds, and it was overcooked.

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