Tip Tuesday: Jam Session!

Especially now as we come to the end of the berry season, you’ll see some great deals on all varieties. So whether you are at the farmer’s market or strolling the produce aisle at your supermarket, keep an eye out for those great berry sales – then stock up and make some jam. And if you think you have to make big batch, be an expert at canning (or even go down the road of canning), or be a full-fledged jam junkie – think again!

I don’t make jam all the time, but I’ll tell you that it can be a fun activity and something to get the kids involved with too (check out the photos below). Here’s a simple blueberry jam recipe that will keep in a sealed jar for 1-2 weeks in the refrigerator and can be used in a variety of tasty ways. Feel free to swap out whichever berries you have on hand.  Just have fun with it, and enjoy!










No-Fuss Blueberry Jam

2 pints blueberries

1/4 cup sugar

¼ cup water

1 T lemon juice

Heat the blueberries, water and sugar in a medium to large saucepan over medium high heat, stirring more frequently as the temperature increases.  Once the mixture is boiling, you need to stir constantly.  Boil and stir mixture, allowing it to get very hot without boiling over, until you feel the mixture getting a bit thicker; about three minutes.  The trick is that the mixture needs to get VERY hot to turn “jammy.”  Turn off the heat, and keep stirring vigorously for three minutes.  Add in lemon juice.  Stir and pour into one or two jars.  Store in refrigerator for up to two weeks.  Can be used as standard jam, or heated to top frozen yogurt or used as a glaze for chicken or pork.