Blueberry Chardonnay Jam
Looking for a unique jam recipe? Try this Blueberry Chardonnay Jam! This delicious spread is made with fresh blueberries, lemon juice, and smooth Chardonnay for a sweet yet slightly tart flavor that is perfect for toast, cheese, or desserts.
Servings: 3 cups
Calories: 74kcal
Ingredients
- 4 cups (592 g) blueberries
- ½ cup Chardonnay
- 2 tablespoons lemon juice
- 1 box (1.75 ounces) fruit pectin powder, like Sure-Jell
- 1 ¾ cups (350 g) granulated sugar
Instructions
- To a large saucepan over medium heat, add the blueberries. Use the back of a spoon to lightly mash them. Mash until they release some juice but still have visible chunks—don’t puree them completely.
- Stir in the Chardonnay and lemon juice.
- Sprinkle the powdered fruit pectin evenly over the berry mixture and stir until fully combined.
- Increase heat to medium-high. Stir frequently until it reaches a full rolling boil (a boil that doesn’t stop when stirred).
- Once boiling, quickly pour in the granulated sugar to prevent crystallization. Stir constantly to dissolve the sugar and return the mixture to a full rolling boil.
- Boil for 2 minutes, stirring constantly to prevent scorching.
- Remove the pan from heat. Use a spoon to skim off any foam that has formed on the surface. The jam will be thin at first.
- Let the jam cool for about an hour before using or transferring to an airtight container for storage. It will last up to 2 weeks in the refrigerator. (The chilled blueberry jam will have a firmer consistency but should still be spreadable.)
Nutrition
Serving: 2tablespoons | Calories: 74kcal