We started our holiday weekend with an early morning visit to a local farm for some berry picking. The blueberry bushes were flush with dusky blue berries. With our crates brimming with berries, we headed to the kitchen to develop a jam recipe that would preserve the subtle sweet flavor of blueberries, without the accompanying cloying sweetness that is common to many berry jams. Our Blueberry Bay Leaf Quick Jam is simple to make, small batch, refrigerator style (not canned) jam that is accessible to first time and seasoned jam makers alike. We made this particular jam with one of my uncles', an avid jam eater and aficionado, in mind. This Blueberry Bay Leaf Quick Jam has a soft and graceful texture, excellent for spreading. Paul added a unique twist to the recipe to further preserve the raw blueberry flavor, he combined the potency of a blueberry jelly base with raw berries, resulting in juicy fresh blueberries suspended in a deep magenta preserve. Blueberry Bay Leaf Quick Jam has just the bare minimum amount of sugar allowing for the very fresh blueberry taste to shine, with a subtle woodsy note of bay leaves and Meyer lemon supporting in the background. While our plan had been to bring my uncle a jar of this Blueberry Bay Leaf Quick Jam during an upcoming visit, I'm afraid that at our current rate of consumption, we will have polished off all the jam within a few short days. It is just that good!
Yield: Two 1/2 pint jars and a few extra spoonfuls
- 1 pint fresh blueberries (about 2 1/2 cups) washed
- 3 tablespoons no-sugar pectin
- 7 tablespoons water
- 4 tablespoons sugar
- 3 bay leaves
- 1 Meyer lemon, juiced
- Sterilize your canning jars (1/2 pint size) or containers either by immersing them briefly in boiling water or running them on your hot water/sterilize dishwasher cycle.
- Put half of the blueberries in a blender or food processor along with the pectin, water and sugar and blend until the blueberries are well pureed.
- Pour blueberry puree into a small saucepan and add the bay leaves. Turn the heat to medium and whisk constantly until the mixture comes to a rolling boil (3-5 minutes).
- Immediately take off the heat and remove the bay leaves.
- Add the lemon juice and reserved fresh blueberries and stir with a spatula to combine.
- Pour into canning jars, seal and refrigerate immediately. It should be ready to use within 2 hours. This fridge jam will keep 2-3 weeks as long as it is refrigerated. It will most likely be safe to use for longer, but this is the most conservative window for safely using this jam.