That’s my Jam!

We are traveling to Quebec tomorrow to stay with some friends for a few days. I didn’t want to show up empty handed so I decided to make some homemade blueberry jam to bring as a thank you gift.

I headed straight to my favorite blueberry patch and started picking. It took me a while but I finally had enough for a good batch of jam!

 I rushed home and immediately started rinsing and separating all the blueberries. It is important to remove any stems or other foreign material before you start cooking.

I like my blueberry jam to taste like wild blueberries so I don’t make it too sweet. I add some lemon and a little nutmeg to round out the flavor and that’s it. You can use store bought blueberries if you can’t find wild and it will still turn out amazing. Here is my recipe for blueberry jam.

Blueberry Jam

This recipe makes enough to fill a pint jar to save or give away and have some left for breakfast toast or top ice cream or cheesecake or just shove in your mouth because it is so good. 1 1/2 pints total yield.


5 cups blueberries

1 cup sugar

1 lemon, zested

1/4 tsp nutmeg

1 Tbsp cornstarch

1 Tbsp lemon juice


Rinse and dry blueberries. Remove any stems or foreign material.

Put 3 cups blueberries, sugar, lemon zest and nutmeg in a pot and cook over low heat, stirring frequently until blueberries release their liquid and sugar is dissolved.

Combine cornstarch and lemon juice and stir until cornstarch is completely dissolved and mixture is smooth.

Add cornstarch slurry to the pot and bring to a simmer. Cook five minutes or until sauce is thickened slightly.

Add remaining 2 cups of blueberries and stir to combine. Allow to cool slightly before transferring into jars.