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Blueberry Mojito Jam

Print Recipe
Blueberry jam with a refreshing twist of lime and mint.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Process Time 10 minutes
Total Time 50 minutes
Servings 3 half-pint jars
Calories 822
Author Annalise Sandberg


  • 2 lbs fresh blueberries (900 grams)
  • 2 ½ cups granulated sugar (500 grams)
  • Zest of 3 limes
  • 1/4 cup fresh lime juice (60 ml, from 2-3 limes)
  • 4 sprigs fresh mint , bundled together with cotton string


  • In a large heavy-bottom pot, combine the blueberries, sugar, lime zest and lime juice. Set over medium heat. Bring to a boil, stirring occasionally to dissolve sugar.
  • Add the bundle of mint to the jam. Let jam simmer until thickened and reduced, about 30-45 minutes. Stir frequently and skim foam from surface as it cooks.
  • Test the jelling point by using a cool spoon to scoop up some of the jam. Tip the spoon so that it runs back into the pot. If it all runs off, it needs more time. If it forms drops that hang before falling into the pot, then it is ready. [See this cheat sheet for more information on how to tell if your jam is done|http://www.portlandpreserve.com/TestingTheJellyPoint.pdf].
  • Remove the mint bundle and discard (see Note). Ladle jam into sterilized jars. Top with a lid and screw on with a ring. Process jars in a water bath for 10 minutes (15 minutes for 5,000+ ft elevation). Remove from water bath and let cool.
  • Check that lids have sealed by pressing down into the center of each one. It should not move. Store jam in a cool dry place like a pantry and consume within 1 year.


Note: depending on how large your mint sprigs are, you may not need to let them simmer in the jam during the entire cooking time. Periodically taste-test the jam. When the jam has a mint flavor to your liking, remove the mint sprigs


Calories: 822kcal | Carbohydrates: 212g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 256mg | Fiber: 7g | Sugar: 197g | Vitamin A: 163IU | Vitamin C: 35mg | Calcium: 18mg | Iron: 1mg