Salty Blueberry Jam - Must-Try for Morning Toast!
Sometimes all you need in the morning is a piece of well-buttered toast, with homemade jam!
This month, Katie and I have been having so much fun watching the 2021 Tokyo Olympics – in particular, Korean Women’s Volleyball.
(Actually, this morning, Korea made it to the Semifinals, after a hard-fought victory against Turkey!)
Many of these volleyball games are starting at 9 in the morning – so we’re in no mood to be making a full, rice-based breakfast.
Instead, a piece of toast, fresh jam and some ice coffee on a tray!
Now, I have to say our Salty Blueberry Jam came out so delicious – that I want to share the recipe with you!
We made it by mistake…
I was experimenting with different ratios of sugar, salt and lemon juice to see what was the optimal balance for blueberry jam.
For one of the early batches, I added too much salt.
But surprisingly, when it was time for a blind-taste, Katie and I both picked this slightly-salty version.
It had the most amount of flavor!
The blueberries tasted sweeter. The lemon juice tasted tart. And you got a slight hint of saltiness at the end – which made us want to scoop on another dab!Now… I know you may be hesitant at the idea of a salty fruit jam.
But don’t worry – it’s not that salty. It’s not like “French-Fry Salty”.
Hmm, more like sea salt coffee! Or sprinkling salt-on-watermelon salty!
It’s definitely a special treat – something different to the mundane jam you buy at supermarkets.
Cooking notes for Salty Blueberry Jam
No need to use fresh blueberries – when making jam, it’s totally fine to use frozen blueberries (won’t be able to taste the difference)
Don’t forget to add in the lemon juice – it will act as a binder to the pectin in the blueberries, thickening the runny slurry turn into jam.
Make sure to sterilize your glass jars – so that you can keep it for longer.
Our recipe will produce the perfect amount, about 2-3 small jars – gift one to your friends or neighbors!
This weekend, I want you to try this at home! If you do, tag us on IG.
(This is our favorite breakfast plate - we got it here)
We enjoy flipping through your pics in the morning 😉
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
- 1 kg Frozen Blueberries (2.2lbs)
- 1 Tablespoon Kosher Salt
- 300 grams Sugar
- 3 Tablespoons Lemon Juice
- Sterilize glass jars - we'll need 3 small jars or 2 medium-sized jars. Google "how to sterilize glass jars" if you don't know how.
- Now, place 1kg of frozen blueberries into a large pot. Place the pot on a LOW heat. Give the pot an occasional stir, and the blueberries will start to thaw and create some liquid.
- Once there is some liquid in the pot, raise the heat to a MEDIUM. And bring the pot up to a boil.
- Once the pot is boiling, set a timer for 10 minutes. Let it gently simmer away. Don't forget to gently stir the blueberries around once-in-a-while.
- After 10 minutes, skim the bubbles (foam) off the surface.
- Next, add in 1 Tablespoon of Kosher Salt (don't use fine dining salt!).
- Next, add in 300 grams of Sugar.
- Mix the sugar in - so it gets evenly incorporated.
- Now reduce the heat to a LOW, and let the blueberries gently simmer for 20 minutes. Set a timer! (Don't forget to stir once-in-a-while during the 20 minutes...)
- After 20 minutes is up, the blueberry mixture will still be runny. Add-in 3T of lemon juice and you'll feel it thicken. Give it a final stir. Then turn off the heat and take it off the stove. (The jam will continue to thicken in the residual heat).
- Give it 5 minutes to cool down - as you may burn yourself if you try to bottle it immediately. After 5 minutes (while the jam is still somewhat hot), scoop it into your jars. It goes in easier while the jam is still hot.
- Now, let the jars cool down - without the lid - for about half an hour.
- Afterwards, twist on the lids and place in the refrigerator.
- Once its cool, enjoy on some toast or greek yogurt!