jam

Easy Peasy Fuss-Free Blueberry Jam

Things are still blooming in my garden. And I'm not usually so lucky when it comes to my produce plantings, so I only planted tomatoes and herbs.

Next year: going to try berries. Strawberries and blueberries.

In the meantime it's store bought for me (including farmer's markets).

So the other day, when Fairway had a sale on blueberries (each dry pint for $1!!!!)I bought 5 (the limit). Even though I already had some fresh blueberries at home.

And then I had to use them.

I made blueberry cake, blueberry muffins and blueberry soup (so refreshing on a summer day!). And a blueberry crisp.

And also blueberry jam.

I like jam, but don't like fussing with sterilizing jars and putting the jars in one of those water-bath things. So I only make an amount that will be used within a couple of weeks and store it in my fridge. For example, for:

Here's the simple recipe:

Fuss-Free Blueberry Jam

  • 4 cups blueberries
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange peel
  • 1 cup sugar

Place the blueberries, orange juice, orange peel and sugar in a large saucepan. Bring the ingredients to a boil over medium-high heat. Stir, reduce the heat to medium and cook for about 30 minutes, stirring occasionally and pressing down on the ingredients with a wooden spoon to crush the berries slightly. When the liquid has thickened to jam-like, remove the pan from the heat. Let cool and spoon into a jar. Store in the refrigerator.

Makes about 1-1/2 cups