This blueberry jam recipe was inspired by a sponsored post from the U.S. Highbush Blueberry Council. All opinions are my own.
I made a new years resolution. It’s not the kind that people usually make. Most of the time, people set a HUGE goal or restriction that they will never meet or stick to. I’ve decide to eat healthier one handful at a time.
Blueberries are so easy to eat and make a great snack. You might think that they are more expensive than crackers or chips, but you are wrong. The average bag of potato chips is 29 cents an oz, while fresh blueberries are only 25 cents an oz and for frozen they are 20 cents an oz on average. So, are you up for the snacking challenge?
Whether you’re cooking, snacking or pursuing healthy habits, adding blueberries is an easy way to add a healthy twist to your meal. Blueberries have just 80 calories per serving (one cup) and lots of fiber!
Some think of blueberries as purely a summertime fruit, but thanks to the market in South America, blueberries are in season all year-round. Plus, frozen blueberries are always available and perfect for pancakes, muffins and yogurt.
2 Ingredient Blueberry Jam
One of the major changes that I made was buying plain yogurt instead of flavored. The sugary flavored kind has 25+ grams of sugar in one 6oz container. That’s 100% of your daily limit and more sugar than Coca-Cola!
Instead, I make homemade blueberry jam and put a teaspoon in the yogurt and top with a little homemade granola.
This blueberry jam has half the sugar that regular recipes call for and you could try to put even less if you wanted to. You may just have to cook it a little longer.
A great recipe for kids to memorize and make on their own, my daughter helped me smash some of the berries. If you don’t like big chunks of blueberries, I recommend smashing all of them. We like the chunks so I only had her smash half of them.
After you simmer the blueberries down, you can add them to jars and boil to seal them. This Jam will keep for 6 months in the pantry or a year in the freezer.
- 4 Cups Blueberries
- 1½ Cups Sugar
- Mash 2 cups of the blueberries in a medium saucepan with a potato masher.
- Add the remaining 2 cups of bluberries and ¼ cup of water. Simmer over medium heat for about 6 minutes or until berries are soft. Stir occasionally with a wooden spoon to break up the berries.
- Add sugar and return to a simmer, stirring constantly. Reduce heat to medium-low and cook until thickened for about 2 hours.
- Store in an air tight container in the refrigerator for 2 weeks or in sealed jars for up to 6 months.
Try using the jam on pancakes instead of syrup, just warm it up before putting it on. We also like to make Blueberry Bars with hidden veggies with our Jam!
U.S. Highbush Blueberry Council Sweepstakes
Enter to win a trip for two to LA for the Little Changes Kitchen Challenge alongside actress, author and TV host Alison Sweeney!
Runners up may win one of four $500 Whole Foods or Lululemon gift cards for a refreshed pantry or workout wardrobe! Choose little, win BIG. Hurry! Sweepstakes opens on January 1, 2015 and closes February 16, 2015!