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Blueberry Jam or Syrup

August 13, 2012

pint of fresh blueberriesblueberry jam spread on toast

Well folks we’re officially in the loveliest of seasons. Blueberry season. Peach season. Take a day off from work to spend all your dollars on fruit and then gorge yourself over the sink letting the juices drip unceremoniously down your chin season. August is here! And while mostly I don’t eat cooked fruit anything (I don’t get the point of trying to elevate fresh fruit by cooking it – what’s there to elevate?) this blueberry jam is an exception. Maybe because I mostly eat it mixed into yogurt with generous handfuls of fresh fruit. Or maybe because it’s a great cocktail addition (we’ll get to that recipe this weekend) and anything that makes for a special seasonal cocktail is worth cooking in my opinion. But the moral of the story is that it’s delicious, wholesome and infinitely useful. I like it on toast, over ice cream, on french toast, pancakes and waffles, in all sorts of cocktails, baked into mini turnovers and just by the spoonful. With only two good for you ingredients, I don’t even feel bad eating it all in one sitting…

blueberry jam in yogurtblueberry jam in yogurt

Blueberry Syrup or Jam

I’m calling this blueberry syrup or jam because it’s kind of halfway between the two. It does well spread on toast like a jam but also mixes easily into cocktails or yogurt like a syrup.

Makes about 1 cup


1 pint fresh blueberries

2 Tbs. honey


Place your washed and drained berries in a small pot. With a potato masher, muddler or back of a ladle, smash most of the berries. Add your honey, then turn the heat to medium low. Once the berries have begun to release their juices, increase the heat to medium and bring to a vigorous simmer. Simmer for 5 minutes, stirring often, then remove from the heat. Allow to cool slightly before serving.

blueberry jam on whisk

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