Easy Small-Batch Juneberry Jam
Make delicious Juneberry Jam with this easy 3 ingredient recipe! Enjoy it fresh, freeze for later, or can it to last all year!
Ingredients
- 2 cups Juneberries
- 1 ¼ cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract optional
Instructions
- Place half of the Juneberries in a saucepan. Use a potato masher to crush them to your desired consistency. For a smoother jam, pulse this portion of the berries a few times in a food processor instead.
- Add the remaining Juneberries, granulated sugar, and lemon juice to the saucepan. Stir the mixture and set over medium heat. Bring to a boil, then lower the heat to maintain a steady, low boil. Stir often to prevent the mixture from sticking and burning.
- Continue to cook the jam until it reaches 220°F (105°C) on a candy thermometer and has thickened, about 25-30 minutes. See Notes for testing doneness using the spoon method.
- Stir in the vanilla extract. Transfer the jam to 2-4 clean jars, leaving about ¼ inch of space at the top. Allow the jam to cool before refrigerating or freezing.
Notes
Storage Options: This recipe is designed for a refrigerator jam. You can store the jam in the refrigerator for up to 10-12 days or freeze it for up to 3 months.
Canning: If you're interested in canning this jam for longer storage, please refer to our posts on canning techniques for detailed instructions.
The spoon test, also known as the "sheeting" test, is a way to tell if jam is ready to set:
- Remove the jam from heat.
- Using a frozen spoon, dip it into the jam and collect about half a spoonful.
- Place the spoon back in the freezer for 3–4 minutes.
- Remove the spoon and tilt it vertically to see how quickly the jam runs.
- If the jam runs slowly and has thickened to a jammy consistency, it's ready.
- If the jam runs quickly or looks watery, cook it for a few more minutes and test again.
Tried this recipe?Let us know how it was!