Blueberry Jam (Without Pectin) Recipe
A simple and natural blueberry jam recipe made without pectin, using fresh blueberries, sugar, water, and lemon juice. This homemade jam is cooked on the stovetop until thickened and perfect for spreading on toast or adding to desserts.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings (approximately 12 tablespoons total)
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
Jam Ingredients
- 1 1/2 cups blueberries
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
Instructions
- Combine Ingredients: In a medium-sized saucepan, add the blueberries, granulated sugar, water, and lemon juice. Place the pan over medium-high heat and bring the mixture to a boil.
- Simmer and Thicken: Reduce the heat to medium and cook the mixture, stirring frequently to prevent sticking. Continue cooking until the fruit thickens. To check for doneness, chill a plate in the refrigerator, then place a small dollop of jam on it. If the jam firms up and doesn’t run, it’s ready; otherwise, keep cooking and testing periodically.
- Cool the Jam: Once thickened, transfer the jam into a small bowl and place it in the refrigerator. Let it cool fully for about 1 hour.
- Store Properly: After cooling, transfer the jam into an airtight container and store it in the refrigerator. Consume within 1 to 2 weeks for the best freshness and flavor.
Notes
- Using lemon juice helps naturally preserve the jam and enhances its flavor.
- Do not rush the thickening process; stirring often prevents burning and ensures even cooking.
- Jam will continue to thicken as it cools, so avoid overcooking.
- This recipe does not use pectin, so the texture will be a bit looser compared to commercial jams.
- For longer storage, consider freezing the jam in freezer-safe containers.
Find it online: http://bitezly.com/blueberry-jam-without-pectin-recipe/
