Since we’ve recently picked buckets and buckets of them, I’ve been looking for new ways to preserve berries. My family isn’t crazy about preserves and pies and such, so we normally freeze our berries to use later in smoothies and baked goods. But, I had a little tub of blueberries left that hadn’t made it into the freezer, so today I made blueberry refrigerator jam.
I’m the only person in my house who likes any kind of jam or jelly, so making a big batch and canning it would be a waste of time. I decided instead to make a small batch with what I had and just refrigerate it. It took me less than an hour and my blueberry refrigerator jam turned out beautifully!
- 5 cups fresh blueberries
- 1/2 cup lemon juice
- 1/4 cup sugar
- 3 tablespoons fruit pectin
How to Enjoy your Blueberry Refrigerator Jam
Spread on fresh buttered toast or warm whole wheat yogurt biscuits.
Keep refrigerated. Jam should stay good for 2-3 weeks.