Blueberry Jam -Small Batch-

"Nothing tastes more like summer than homemade blueberry jam. With big berry flavor and a hint of cardamom, this farm fresh, small batch, blueberry jam is just the ticket!"

RENEE NICOLE'S KITCHEN

INGREDIENTS

– blueberries – granulated sugar – lemon juice – ground cardamom

Scribbled Arrow

Yield

prep time

5 MINUTES

total time

1 1/2 CUPS

Small Batch  Blueberry Jam

8 HOURS 35 MINUTES

1. Pulse blueberries in a blender to roughly chop.

Instructions

2. Add berries, sugar, lemon juice, and cardamom to a wide, shallow pan. Bring to a boil over medium heat.

Instructions

3. As mixture boils down, it will foam up and reduce. Stir occasionally to ensure it's not sticking. If it does stick, reduce the heat.

Instructions

4. Once the foam begins to subside, begin to stir constantly. Jam will darken in color and take on a thick, syrupy consistency. It's done when it coats the back of a spoon and you can draw a line down the center of the pan that takes a moment to refill.

Instructions

5. Allow jam to cool 5 - 10 minutes in the pan, then transfer to a clean glass jar or storage container. Cool the jam at room temperature for about 90 minutes before refrigerating. Chill 6 - 8 hours to thicken completely.

Instructions

Enjoy!

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