Blueberry Jam Lemonade Recipe

takebackyourtable


After picking up fresh blueberries from the farmer’s market this week, I made blueberry jam for the first time, and it turned out delicious.

After I finished slathering this on every single carb we had in the house, I started brainstorming all the other ways I could use it, and suddenly I had a light bulb moment: Blueberry Lemonade!

I know! I know! this sounds a little strange but sometimes these off-the-wall recipe ideas turn out to be really great, and htis was one of those times! Mixing my homemade blueberry jam into some freshly squeezed lemonade turned out to be a genius idea (if I do say so myself)! It’s a great way to flavor up traditional lemonade, and all the sugar in the jam means you don’t have to add any additional sugar if you like your lemonade on the tart side. If you don’t have freshly made blueberry jam (and why not? it’s so easy!), feel free to use any high quality store bought jam or preserves, just stay away from “jellies” because you want more fruit and less gelatin for this recipe. 

Blueberry Jam Lemonade
serves 4

1/2 cup freshly squeezed lemon juice
3 tablespoons homemade blueberry jam, or any high-quality blueberry jam/preserves (never use jelly!)
4 1/2 cups cold water
sugar (optional)
ice

Instructions:

1. In a large pitcher whisk together lemon juice and blueberry jam.

2. Pour in water and ice and store to combine. Serve cold with a large straw.

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