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Recipe Repost: Fast Blueberry Jam

Mark Bittman, has done it again… a quick “Minimalist” recipe with excellent results. His NY Times recipe is below as well as the link here. No reason to ever purchase jam when you can do so much better yourself.

Cooled, in the jar and ready to enjoy.

Fast Blueberry Jam

Yield About 1 to 1 1/4 cups of jam

Time 20 to 30 minutes

  • 1 pound blueberries, picked over
  • 1 3-inch cinnamon stick
  • 1/2 cup sugar, or to taste.
  • 1. Put blueberries in a small-to-medium saucepan, to a depth of a couple of inches, over medium heat. After a minute of so, add cinnamon and sugar, and bring to a boil.
  • 2. Adjust heat so mixture bubbles steadily. If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning. Cook, stirring occasionally, until mixture is liquid but thick, about 15 to 20 minutes.
  • 3. Cool and refrigerate mixture; it will thicken as it cools. Store, refrigerated, for up to a week. Remove cinnamon stick before serving.

Source: The New York Times

Blueberries bubbling away… breaking down and becoming jam.

Cooling in a bowl. Once at room temperature, the cinnamon stick will be discarded, the jam jarred and refrigerated.

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