Easy Blueberry Jam Recipe No Pectin)
Brimming with plump berries and a lively burst of lemon, this easy blueberry jam recipe is a rich, velvety spread that's hard to resist eating straight from the jar before you even reach for the bread. Made with three simple ingredients, it delivers a fresh, honest flavor that reminds you why homemade jam is always worth it.
Ingredients
- 3 cups fresh blueberries
- 1 cup granulated sugar
- ¼ cup lemon juice
- 1 teaspoon lemon zest
Instructions
- Place a small plate and a tablespoon in the freezer.
- Rinse and clean all the blueberries.
- Add the blueberries and the sugar to a sauce pan over medium heat.
- Stir the mixture together to combine.
- Heat for about 5 minutes, stirring occasionally.
- Add the lemon juice and lemon zest to the fruit mixture, stirring to combine thoroughly.
- Continue to heat the mixture until it reaches a light boil.Use a candy thermometer to monitor the temperature, stirring regularly to prevent burning or sticking to the bottom of the pan.
- When the mixture reaches 215-220°F, cook for 10 minutes, or until the jam begins to thicken.
- Remove the plate and spoon from the freezer. Use the spoon to scoop a spoonful of the jam. Swipe it over the plate and let it cool to test the consistency of the jam.
- Once the desired consistency is achieved, pour the jam into a clean jar and let it cool completely before storing in the refrigerator.
- A quick jam like this will last for 10-14 days in the fridge and up to 3 months in the freezer.
Notes
If you can this jam using pressure canning or a water bath, it can stay fresh on the shelf for up to a year without the seal being popped. Once the seal is broken, store in the refrigerator and use within two weeks of opening.
*Make sure to sterilize the jars in which you will place the jam. This will help to keep it fresh longer and limit bacterial growth
*You can use Pectin to speed up the cooking process and help the jelly set faster, although in small batches, it really is not necessary, and it keeps the ingredients to a minimum.
Can I use frozen blueberries?
Yes, frozen blueberries work beautifully for this homemade blueberry jam recipe. You don't even need to thaw them first; toss them straight into the pot. Keep in mind they may release a little extra liquid, so allow for a slightly longer cooking time to reach the perfect setting point.
How can I tell if my jam has set properly?
A quick way to check is the frozen plate test. Drop a spoonful of jam onto a chilled plate and gently push it. If it wrinkles, it is set.
What's the best way to sterilize the jars?
Wash your glass jars and lids with hot, soapy water, rinse them well, and then place them in boiling water for 10 minutes. Let them air dry on a clean paper towel before you fill them with your homemade blueberry jam recipe.
Nutrition
Serving: 1tablespoonCalories: 40kcalCarbohydrates: 10gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 0.3mgPotassium: 16mgFiber: 0.4gSugar: 9gVitamin A: 9IUVitamin C: 3mgCalcium: 1mgIron: 0.1mg
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