Blueberry Jam
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This homemade Blueberry Jam recipe is made without pectin or starches and is made with just 3 simple ingredients! It has a wonderfully deep flavor and can be stored in the fridge, frozen, or canned for long-term storage.
Enjoy this blueberry jam spread on our homemade English Crumpets or Sourdough English Muffins!
I’ve been making jam for many years from all kinds of fruits and berries. The last several years we’ve been growing our own fruit and berries, then three years ago moved to a new property where we immediately got to work planting our new fruit and berry orchard. Plums, apples, pears, peaches, quince, figs, elderberries, persimmons, kiwi, rhubarb, blueberries, blackberries, raspberries, red currants, black currants, white currants, gooseberries…we have them all. Our berries and figs are already producing and our fruit trees are coming along nicely, some of them ready to produce this year.
Last year was the first year our blueberry bushes yielded a nice crop with huge, plump, sweet blueberries. We ate lots of them fresh and I of course took the opportunity to make some blueberry jam.
Blueberry Jam Without Pectin
Blueberries have some natural pectin, though not a lot, which means that if you’re going to make blueberry jam without added pectin you will 1) need to add something to help the berries gel and that is lemon juice and sugar, and 2) you will need to cook jam longer than if you were adding commercial pectin in order to bring the sugar to the temperature point at which it will bond with the natural pectin and congeal. If up until this point you have only made jam with added pectin it’s important to note that jam made without pectin will have a looser set and won’t be as tightly congealed and “jelly-like” as jam made with pectin. Many people prefer the natural set though, complaining that jams made with pectin can be too stiff and rubbery.
Benefits of Making Jam Without Pectin
- It’s cheaper to make – you don’t have to buy commercial pectin.
- Some people experience side effects from the added pectin like gas, bloating and abdominal discomfort, so not adding additional pectin can reduce that.
- The jam has a more natural, looser set and is less stiff and jelly-like.
- The longer cooking time enables some of the water to evaporate and the sugars to lightly caramelize, resulting in a more concentrated, deeper flavor.
Ways to Use Blueberry Jam
There lots of yummy ways to enjoy your homemade blueberry jam. Here are just a few ideas:
- Spread on bread, toast, Crumpets, and English Muffins
- As a filling for layered cakes, Victoria Sponge Cakes, jelly rolls, cupcakes, muffins, pastries, pop tarts, and fruit squares
- Filling for crepes
- Use in British trifles
- As a topping for cheesecake, like our German Cheesecake
- Ice cream topping
- Mixed in Greek yogurt
- For dipping Danish Aebleskiver
- Use to flavor cake frostings
- Use in thumbprint cookies or Linzer Kekse
How to Tell When Jam is Done
There are two ways to tell if your jam is done:
- Use a digital or candy thermometer. This is the most fool-proof and reliable method. Once your jam reaches 220 degrees F, the point at which the sugar bonds with the pectin and congeals, it’s done. No further testing or guesswork required.
- Use the wrinkle test. Place a small white plate in the freezer while your jam is cooking. When you’re ready to test the jam for doneness, remove the plate from the freezer and place a small spoonful on it. Wait for 30-60 seconds and then push the jam with your finger. If the jam wrinkles and does not flow back to fill the gap it has reached the setting point and is done. If it doesn’t wrinkle, continue to simmer the jam and re-test.
Can I Freeze This?
Yes. If you’re freezing the jam there is no need to run it through the water bath canning process. Once your jam is done simply ladle it into your jars, let them cool completely, and then freeze them. In the freezer the jam will keep for up to a year.
Blueberry Jam Recipe
Place the blueberries, sugar and lemon juice in a heavy-bottomed pan or Dutch oven. Heat over medium heat, stirring frequently, until the sugar is dissolved. Mash the berries with a potato masher until most are broken down, leaving some whole if desired (mashing is optional but will give the jam a smoother consistency). Bring the mixture to a boil, reduce the heat to medium-low and keep the jam at a low simmer without the lid on for 20-30 minutes (can take longer) or until a thermometer reads 220 F (alternatively use the wrinkle test, see notes below). Skim off and discard the foam that has collected on the surface.
Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace from the top. At this point you have three options:
- Refrigerate the jam once fully cooled. It will keep for about a month, potentially longer.
- Freeze once fully cooled. In the freezer it will keep for up to a year.
- Proceed with canning the hot jam. Wipe the rims of the jars to remove any traces of jam, place the canning lids on top and screw on the rings. Process the jars in a boiling water bath for 10 minutes. Carefully remove and let sit for at least 24 hours undisturbed. These can be stored at room temperature in a dark place for at least a year.
Note: It can take 24-48 hours for the blueberry jam to fully set so don’t be concerned if it’s still on the watery side at first. It will also continue to firm up as it chills in the fridge.
This recipe makes roughly 4 half pint (8 oz) jars.
Enjoy!
For more delicious homemade jams be sure to try our:
- Blackberry Jam
- Black Currant Jam
- Huckleberry Jam
- Gooseberry Jam
- Plum Jam
- Plum Butter
- Strawberry Rhubarb Jam
- Red Currant Jelly
- Blueberry Lemon Apricot Jam
- Peach Bacon Jam
- Lemon Lime Marmalade
Blueberry Jam Recipe
Ingredients
- 6 cups (about 2 pounds) fresh or frozen blueberries , discard any bad ones (bruised or discolored)
- 2 1/2 cups sugar
- 2 tablespoons lemon juice
Instructions
- Place the blueberries, sugar and lemon juice in a heavy-bottomed pan or Dutch oven. Heat over medium heat, stirring frequently, until the sugar is dissolved. Mash the berries with a potato masher until most are broken down, leaving some whole if desired (mashing is optional but will give the jam a smoother consistency). Bring the mixture to a boil, reduce the heat to medium-low and keep the jam at a low simmer without the lid on for 20-30 minutes (can take longer) or until a thermometer reads 220 F (alternatively use the wrinkle test, see notes below). Skim off and discard the foam that has collected on the surface.
- Ladle the hot jam into sterilized jars leaving 1/4 inch headspace from the top. You can either let the jam fully cool and store it in the fridge (it will keep for at least a couple of months), freeze it (will keep for up to a year) or can it in a water bath canner (will keep for at least a year). For canning the jam: Wipe the rims of the jars to remove any traces of jam, place the canning lids on top and screw on the rings. Process the jars in a boiling water bath for 10 minutes. Carefully remove and let sit for at least 24 hours undisturbed. Note: It can take 24-48 hours for the blueberry jam to fully set so don't be concerned if it's still on the watery side at first. It will also continue to firm up as it chills in the fridge.This makes roughly 4 half pint (8 oz) jars.
Notes
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
