Blueberry Jam Recipe
This blueberry jam is made without pectin and has a deliciously deep flavor!
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
To do 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.
Nutrition
Serving: 1tablespoonCalories: 32kcalCarbohydrates: 8gProtein: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 0.2mgPotassium: 10mgFiber: 0.3gSugar: 8gVitamin A: 6IUVitamin C: 1mgCalcium: 1mgIron: 0.04mg
Tried this recipe?Let us know how it was!