Reviewed: Aug. 22, 2011

I followed the recipe exact BUT I did let the jam-filled jars cool on the kitchen counter overnight before refrigerating. I made eggs and jelly toast for breakfast this morning--we all liked this spread. I loved the textures in this jam and the thickness was spot on. My littlest especially loved this spread. I loved how the recipe submitter sweetened it just enough to bring out the natural sweetness of the berries.

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6 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 19, 2011

VERY NICE SPREAD! I had some frozen blueberries that I needed to use, so I tried this recipe eventhough it called for fresh blueberries. I made it according to the recipe. After it jelled we tried it. The blueberry skins made the texture chewy; so, I emptied the container into a saucepan, heated it, then ran it through a strainer. Once cooled, I refrigerated it overnight. It jelled again and made for a very nice blueberry spread that would be great on top of waffles or pancakes. It reminds me of a cross between blueberry syrup and jello. Thank you Lovesmurfs for sharing your recipe!

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8 users found this review helpful

Reviewer:

SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

Reviewed: Mar. 6, 2011

I have tried lots of different recipes for jams/jellies...this one is by far the best! Thank you!

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5 users found this review helpful

Reviewer:

Erin

Reviewed: Aug. 14, 2010

WONDERFUL...low sugar recipe. I doubled it & used fresh lemon juice (including the zest). First time I have found a recipe on this site that doesn't need at least 4 changes...& really deserves 5 stars.

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8 users found this review helpful

Reviewer:

Isabelle

Cooking Level: Expert

Home Town: Millbrook, Ontario, Canada

Living In: Tampa, Florida, USA

Reviewed: Jul. 5, 2010

I liked this well enough, especially since our blueberries were so flavorful this year. I would definitely use more sugar, and might incorporate it in the cooking process. Final product, as written, is almost like a soft blueberry jello. Not quite what I was looking for.

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6 users found this review helpful

Reviewer:

radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Reviewed: Sep. 20, 2009

I doubled the recipe and it never really set well. So it was more of a blueberry sauce than a spread. But it went well on pancakes.

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6 users found this review helpful

Reviewer:

LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

Reviewed: Sep. 7, 2009

I am editing my review since it is now about 6 months later and I have just thrown out the jars I made... totally stiff! Less gelatin next time...

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10 users found this review helpful

Reviewer:

sweets

Cooking Level: Intermediate

Home Town: Thornhill, Ontario, Canada

Reviewed: Aug. 31, 2009

I used frozen berries instead of fresh. Frozen tend to add more liquid than fresh so I cooked this twice as long. I also blended the berries with a hand blender. Very good.

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5 users found this review helpful

Reviewer:

TheSimpleCook

Reviewed: Aug. 6, 2008

I increased the blueberries by approximately one cup and the sugar to 5 tablespoons. This worked out perfect for my family as not everyone likes their preserves too sweet. The extra blueberries gave the fruit flavor an extra boost.

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11 users found this review helpful

Reviewer:

Lee Silpe

Reviewed: Sep. 7, 2007

I didn't feel like canning this, especially since it makes a very small amount, so I just refrigerated it in a freezer container. It seemed to work just as well. I also used frozen berries which didn't seem to affect the quality- it was very tasty! I made a PB&J with this for lunch and it was one of the best PB&Js I've ever had! My only complaint is that it doesn't spread very well. But if you zap it in the microwave for a while and mix it up, it makes a really good filling for crepes.

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20 users found this review helpful