Blueberry Lemon Refrigerator Jam

  • Author: Taste of Flizzy T
  • Yield: 24 1x
  • Category: Brunch
  • Cuisine: American


Big John has a lemon tree.  Yes a lemon tree in Missouri.  We get so many lemons from the tree so I have to find to so many recipes that use lemons.  This refrigerator jam is delicious.  Enjoy!



3 pints blueberries

1 cup granulated sugar

zest and juice of 2 lemons

2 teaspoons vanilla bean paste

1 tablespoon water


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 chunky, so I leave as is.

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