J is for Jam

J is for Jam

Berry season is upon us which means stores are abundantly stocked with overflowing containers of strawberries, blackberries, blueberries, you name it! I enjoy berries as much as the next person, but in a kitchen of one, I sometimes struggle eating up all that berry goodness before they begin to spoil. A quick solution to prolong the life of your berries is to make some jam! This recipe comes together using only three ingredients and is a great addition to your morning toast or biscuits (step aside butter, there’s a new sheriff in town).

Jam Progression

Add all of the ingredients to a saucepan and watch the miracle of science as your whole blueberries slowly start to reduce into a nice thick jammy syrup. Refrigerate for a few hours and you’ve got yourself some homemade jam! While the jam was doing its thing on the stove, I baked up some easy drop biscuits to enjoy with the jam once it had cooled. I am all about multi-tasking in the kitchen and try to plan the cooking order of items so that there is the least amount of time spent in the kitchen. This does require mapping out the recipes and their cook times, but these extra steps help ensure that all items finish around the same time so you can enjoy them all together at once.

Since the sugar component in this recipe is honey, the honey flavor shines through nicely, complimenting the berries and what better an addition than honey to your biscuits or toast as well. I hope you enjoy this sweet breakfast treat!


  • 2 cups of blueberries
  • 1/2 cup honey
  • 4 teaspoons lemon juice
  • 1 teaspoon lemon zest

Making the Jam

  • Wash, dry and inspect your blueberries, carefully removing any stems.
  • In a medium saucepan, combine all of the ingredients and bring to a boil.
  • Reduce the heat to low and simmer uncovered for 35 minutes, stirring occasionally.
  • Transfer jam to an 8 ounce jar and refrigerate for at least four hours before enjoying.

Jam recipe courtesy of Crafts a la mode

Bonus recipe: Easy Drop Biscuits by Crunchy Creamy Sweet


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