Blueberry Lemon Jamgasm

(Psst: The FTC wants me to remind you that this website contains affiliate links. That means if you make a purchase from a link you click on, I might receive a small commission. This does not increase the price you'll pay for that item nor does it decrease the awesomeness of the item. ~ Daisy)

What is a “Jamgasm”?

That is a jam that is so decadently good that, when you taste it, it causes an uncontrollable explosion of pleasure in your mouth!

This stuff is like the Muse of Jams.  Everyone that has tried it has been struck with sudden inspiration:

“OMGosh – can you imagine this on pancakes?”
“OMGosh – what if you used it on shortbread thumbprint cookies?”
“OMGosh – this needs good English scones!”

You get the idea…’s a jamgasm!


6 pints of fresh blueberries  (I used organic, and you could also use frozen blueberries if it is off season)
3/4 cup of lemon juice
1 box of “no-sugar needed” pectin
4 cups of sugar, anyway


Wash and sort your berries.  Look out for the little woody stems that like to hide in the berries and make sneaky unpleasant textures in your finished product.

Smush your berries.  I like to use my Vitamix and puree the daylights out of them, but some people want more texture, in which case you could use a potato masher.  (Warning – you will find berries behind the fridge, under the stove, beside the sink – I’ve even found a couple in the bathroom since this project – those little bad boys go everywhere!)

Pour your smushed berries into a sauce  pan and stir in the lemon juice.  Turn the heat on low.

In a separate dish, mix together 1/4 cup of your sugar with the packet of pectin with a fork – then stir this mixture carefully into your lemony berries, increasing the heat and stirring constantly until you reach a simmer.

Once the mixture is simmering, stir in the rest of the sugar. Simmer for at least 2 minutes before testing for consistency.

Jam Making Rule of Law: 
Always test your jam!!!!  
How?  You do this by keeping a spoon in the freezer – to test, drip a bit of the hot jam into the spoon to allow it to quick cool – the consistency it reaches is the consistency your finished product will be.  At this point, I nearly always end up adding another 1/4 – 1/2 package of pectin – I use the cheaper pectin to “top it up” – return to a simmer for a couple of minutes and test again.   Omitting this step may result in a very tasty ice cream topping or waffle syrup, as opposed to jam!

Ladle the jam carefully into your awaiting sanitized jars, wipe the rim and cap your jars with snap lids and rings.

Process in your hot water bath canner for 7-10-15 minutes, depending upon your altitude.

After allowing your little gems of blueberry-lemon jamgasm to cool, greedily hide them away so you don’t have to share.

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Daisy Luther

Daisy Luther is a coffee-swigging, globe-trotting blogger. She is the founder and publisher of three websites.  1) The Organic Prepper, which is about current events, preparedness, self-reliance, and the pursuit of liberty on her website, 2)  The Frugalite, a website with thrifty tips and solutions to help people get a handle on their personal finances without feeling deprived, and 3), an aggregate site where you can find links to all the most important news for those who wish to be prepared. She is widely republished across alternative media and  Daisy is the best-selling author of 5 traditionally published books and runs a small digital publishing company with PDF guides, printables, and courses. You can find her on FacebookPinterest, Gab, MeWe, Parler, Instagram, and Twitter.

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