Wild Blueberry & Bourbon Jam

My sister introduced me to some store-bought blueberry bourbon jelly a few weeks ago, and that turned out to be a great combination which I just needed to attempt to recreate.  I used frozen wild blueberries for this batch as our local berries are not available yet, and things turned out alright, although, I was expecting a little more tartness.  I also decided on making a jam instead of a jelly.  Just a tad less difficult and time consuming.



  • 1 lb Wild Blueberries
  • 1 cup Brown Sugar
  • juice from 1 Lemon
  • 1/4 cup Bourbon


  1. Place everything in a high sided sauce pan.
  2. Place the pan on the stovetop and bring it to a boil.
  3. Cook the jam for 15-20 minutes.  You may want to use a candy thermometer to insure that it gets to the proper jelling temperature.
  4. Transfer into the jam into a jar that has been sterilized with boiling water, and seal with an equally sterile lid.
  5. Allow your jam to cool for a few hours before storing it in the refrigerator for up to a couple of weeks.
  6. It should take the jam about 24 hours to fully set up, so refrain from serving and shaking it about until then.


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