Blueberry Lemon Refrigerator Jam

Tart blueberries and plump zesty lemons are cooked down into a Blueberry Lemon Refrigerator Jam that will make your summer delicious!

Oh, how I love me some refrigerator jam! There is absolutely no fear with pressure cookers and canners. You make your jam, you ladle it in a jar, and when it cools you put it in the fridge. It is that simple.

This Blueberry Lemon Refrigerator Jam is one of my absolute favorites. Blueberries are everywhere these days. There is no excuse. You can make this!

blueberry lemon refrigerator jam in a jar

Why you’ll love this recipe:

  • Uses garden fresh blueberries.
  • No canning needed! The refrigerator will preserve this jam for up to a month.
  • Sweet juicy tartness of blueberries and the zesty brightness of lemon pair together in a delicious way.
  • Perfect as a topping biscuits, pancakes and sourdough toast.

Is refrigerator jam the same as freezer jam?

Freezer jam (such as our peach freezer jam) is made with fresh fruits that are barely cooked in order to preserve color and flavor. This refrigerator jam is more of a traditional jam that starts with fresh fruits, but is cooked down lemons and sugar to thicken. It stores well in the refrigerator, but you could also freeze it to keep it longer.

How to Make Blueberry Lemon Refrigerator Jam

Refrigerator jam isn’t hard to make at all, but it does take some time since you need to watch the fruit closely as it cooks. You don’t want it to scorch.

  • In a large saucepan combine blueberries, sugar, lemon zest and juice, vanilla bean paste, and water. Cook over medium/high heat bringing the mixture to a boil for about 5-7 minutes or so. At this point there should be a decent amount of liquid coming from the blueberries. Reduce the heat to low and continue cooking over low heat stirring every few minutes or so to ensure the mixture does not stick to the pot.
  • Cook until the liquid has reduced, thickened, and blueberries are very soft. This will take anywhere from 45-50 minutes. Remove from heat and allow to cool for about 10 or 15 minutes or so. The jam will thicken as it cools.
  • At this point you can either blend it until smooth or leave as is. I like my jam with pieces of fruit, so I leave as is.
  • Ladle the warm jam into mason jars. Place lids and rings on top and tighten to seal the jars. Allow the jam to come to room temperature before placing them in the refrigerator.
blueberry jam in mason jars

What to Serve with Blueberry Jam

blueberry jam on a biscuit
blueberry jam on a biscuit

Blueberry Lemon Refrigerator Jam

5 from 2 votes
Tart blueberries and plump zesty lemons are cooked down into a Blueberry Lemon Refrigerator Jam that will make your summer!
Servings 16 servings
Prep Time 15 minutes
Cook Time 50 minutes

Ingredients
 

  • 3 pints fresh blueberries
  • 1 cup granulated sugar
  • zest and juice of 2 lemons
  • 2 teaspoons vanilla bean paste
  • 1 tablespoon water

Instructions
 

  • In a large saucepan combine blueberries, sugar, lemon zest and juice, vanilla bean paste, and water. Cook over medium/high heat bringing the mixture to a boil for about 5-7 minutes or so. At this point there should be a decent amount of liquid coming from the blueberries. Reduce the heat to low and continue cooking over low heat stirring every few minutes or so to ensure the mixture does not stick to the pot.
  • Cook until the liquid has reduced, thickened, and blueberries are very soft. This will take anywhere from 45-50 minutes. Remove from heat and allow to cool for about 10 or 15 minutes or so. The jam will thicken as it cools.
  • At this point you can either blend it until smooth or leave as is. I like my jam with pieces of fruit, so I leave as is.
  • Ladle the warm jam into mason jars. Place lids and rings on top and tighten to seal the jars. Allow the jam to come to room temperature before placing them in the refrigerator.
  • Jam will last in the refrigerator about 3-4 weeks.
  • Makes about 16 ounces of jam.

Notes

The calories shown are based on the recipe serving 16, with 1 serving being 1 ounce of jam. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 105kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 87mg | Fiber: 3g | Sugar: 22g | Vitamin A: 51IU | Vitamin C: 16mg | Calcium: 9mg | Iron: 1mg
Course Breakfast
Cuisine American
Calories 105
Keyword brunch, homemade jam

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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