This is blueberry pie in a jam jar! Note the emphasis on blueberry pie: three staged additions of berries along with butter and lemon in this jam will transform toast, yogurt, or any dessert into a sumptuously blue treat.
For the month of September, I’ve had the luck to work in the emergency department in Portland, Maine. Not only is Portland an adorable town with beautiful, easy outdoor access and enough recommended restaurants to keep me busy for months, now is the peak of wild blueberry season. It should come as no surprise that I used this opportunity to perfect my blueberry jam recipe.
Note: this is a fresh jam, to be refrigerated and eaten within two weeks. To alter for canning, add all the berries in one batch to simmer together and omit the butter.
Wild Blueberry Pie Jam
- 2 c. wild blueberries (fresh is best, but frozen or a combination works well)
- 1 lemon
- 1 to 4 tbsp. sugar and a pinch salt, to taste
- 1/2 stick unsalted butter
- Pick your most adorable small to medium size saucepan and wooden spoon. If you’re making blueberry jam and wearing an apron (which you should, unless you’re already wearing blue!), you may as well go all-out on the cute front here. Into a saucepan on low-medium heat, add one third of the berries with a splash of water and allow to gently simmer for a few minutes.
- Zest and juice the lemon. Add to the pan, along with another third of berries. Allow to simmer for a few minutes, until the color deepens and most of the berries have started to break down.
- Season with sugar and salt to taste. Every batch will require a different amount of sugar: be sure to avoid over-doing it and masking the natural tartness of the berries.
- Lastly, remove from heat. Add the 1/2 stick butter and the last third of the berries, stirring gently to combine into a gooey, beautiful blueberry pie jam potion.
- Store refrigerated in a jar or other sealed container and enjoy within two weeks!