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Ten Minute Georgia Blueberry Jam

Written by Denise Sawyer on Monday, May 13, 2013.

Tomorrow, May 14, is National Buttermilk Biscuit Day!  If you’re a Southern gal like me, just the thought of a hot buttered biscuit can make you grin from ear to ear! I grew up on homemade biscuits and gravy that my momma made from scratch.  And, before her, my Nanny (my dad’s mom) was the matriarch of biscuit-making.  My dad says she made biscuits EVERY DAY!

My family doesn’t get a daily dose of biscuits these days, but it is still a happy family moment when we do.  Biscuit makin’ usually happens on the weekends and often includes more than one generation in the kitchen.  I still prefer to have my momma in the kitchen when biscuits are being prepared.  My family (including grandparents) loves to get together on the weekends for a big ol’ breakfast!  I’m talking about a big spread: eggs, grits, biscuits, gravy, some kind of breakfast meat, maybe some broiled grapefruit, and of course, lots of butter and homemade jam.

Our pantries are always full of homemade jams and jellies.  My momma has been passing down her knowledge about canning and preserving and no fruit ever goes unused.  We do not let fresh foods spoil in our house!  But, even when we don’t have a lot of fruit to use, a quick jam or jelly can always be whipped up in ten minutes or less with just a couple cups of fresh berries. 

This recipe for Georgia Blueberry Jam in ten minutes is really simple.  And, not only does it go great on a hot buttermilk biscuit, it is also delicious over waffles, toast, pancakes, or even on a sandwich.


:: Ten Minute Georgia Blueberry Jam
2 Cups Georgia Blueberries
3 Tbsp sugar or honey granules
1/2 Cup water
1 Tbsp arrowroot OR cornstarch

Pour blueberries, water, and sugar (or honey granules) in a medium saucepan.  Bring fruit to a boil.  Taste for sweetness.  If you prefer it sweeter, add more sugar.  (See I told you this recipe was easy!)

At this point, you can mash the fruit with a potato masher if you want the berries broken up or you can leave them alone to have more whole berries, like a jam.  It won’t affect the recipe - it is just a matter of preference.

Mix 1 Tbsp of arrowroot or cornstarch with 2 Tbsp water in a separate bowl or cup.  Mix well so that there are no lumps. Pour the “slurry” into the boiling blueberry mixture and stir.  Allow the jam to boil for a minute longer or until you notice that the jam has thickened to your desired texture.

Serve over a hot buttermilk biscuit slathered with real butter. Is your mouth watering yet?

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About the Author

Denise Sawyer

Denise Sawyer, official food blogger for the Commission, has kicked off the blueberry season with a blog post on the Commission’s website about visiting local blueberry farms with her family.  To see her latest blog post, click here.  To check out her website, visit

Comments (1)

  • Paula Carter
    Paula Carter
    25 July 2013 at 20:17 |

    Yummy. Soon as I go pick those blueberries, I'm going to try this recipe. Thank you.

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