Two Ingredient Blueberry Jam – er, Conserve

by Rebekahcooked up on August 5, 2012

You know it’s hot outside when we are excited to go back to work for the air conditioning. Yuck! The temperature is supposed to go steadily back to our happy mid-80s this week – something I am so thankful for!

It’s only like, 80 something outside right now. It will probably be a bit easier to catch some sleep tonight – we have an entire setup to deal with the heat. First of all, we sleep in the guest room, which is downstairs and approximately 10 degrees cooler than our attic bedroom when it gets this hot. Second, we’ll have the ceiling fan and our oscillating column fan going full blast. And third, it actually does cool down somewhat at night. So the windows are open all over the house, because it is cooler outside than it is inside right now.

Growing up in Kansas, then spending time in Missouri, Arizona and Colorado, I would have told you that people were plain crazy to not have air conditioning. Well, not that many people have it out here on the west coast (in their homes, anyway). That’s especially if you live in one of the beautiful old places the region has to offer (our house is about 90 years old). We really only would need AC for a week or two during the summer. So it makes sense to just deal with it for a few days. Steady as she goes! In the meantime, I will make jam.

This is based on the Fast Blueberry Jam recipe from Mark Bittman’s column, The Minimalist, a.k.a. the best food column in history. Watch the video! His are so fun.

And, as someone points out in the comments, this is technically a conserve, not a jam. Jams have added pectin. The more you know!

Here’s what you need to make a pint + change of jam:

  • 2 lbs. blueberries
  • 1 cup sugar

Wash the blueberries thoroughly and pick them over for stray stems and wilted berries. Then,  pour them into a saucepan and turn onto medium-high heat.

Allow the berries to heat up for a few minutes, and then add the sugar and stir with a spoon that you are not worried about staining – also, be really careful with this stuff. It will be dark, dark purple and super stainy.

Bring to a boil on high, and then reduce the heat to medium high. Simmer for 25-30 minutes. This will get most of the water out, but since you aren’t using pectin/cornstarch/whatever it won’t do a whole lot of thickening until it’s off the heat. After 30 minutes, remove it from the heat and allow to cool completely. Transfer to a glass container with a lid. This jam will keep in the fridge for the amount of time it takes to finish a pint of jam 🙂

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  1. Yeah, those last two days were a bit much. I went for a bike ride and wasn’t really sure why…and I’ve also taken so many showers in the last 2 days that I’m sure I hit a record! This jam looks great, and so perfect for this warm weather. YUM!

    Comment by Geanna — August 6, 2012 at 10:04 am

  2. Yummy! I love how easy jams are!

    Comment by Russell at Chasing Delicious — August 8, 2012 at 1:49 pm

  3. […] Two Ingredient Blueberry Jam – er, Conserve […]

    Pingback by Oatmeal Walnut Blueberry Thumbrpint Cookies « PDXfoodlove — August 8, 2012 at 10:55 pm

  4. Hello, I just wanted to say that I believe you have been mis-informed. Jam does NOT require additional pectin. In other words although many jam recipes may call for pectin, it would depend on the pectin content of the fruit itself. Blueberries are actually VERY high in pectin which is why many cobbler recipes don’t call for additional thickeners. I would absolutely call this a jam recipe. Although one definition of conserve is jam “stewed ” in sugar, your recipe wouldn’t really be that because of the preparation and cooking times. “An alternative definition holds that conserves are preserves made from a mixture of fruits and/or vegetables. Conserves may also include dried fruit or nuts.” I think that most people look at conserves as more of a sweet savory combination, often with the addition of dried fruits and nuts. Rachel Saunders, author of my favorite jam cookbook, (The Blue Chair Jam Cookbook) defines conserve as: “The term conserve typically refers to a jam involving both fresh and dried fruit, often with the addition of liquor, spices, and nuts. These preserves are traditionally served alongside savory dishes or with cheese, as well as for breakfast.” Hope this helps.

    Comment by Susan Linn — July 29, 2013 at 10:21 am

  5. Hey Susan, Thanks so much for your feedback! I will update the post to reflect your information. Thank you for reading 🙂 – R

    Comment by bekky — July 29, 2013 at 10:23 am

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