Blueberry Jam Without Pectin Recipe
This homemade blueberry jam recipe uses fresh blueberries cooked down with sugar, lemon juice, and zest, creating a naturally thick, flavorful spread without the need for commercial pectin. Simmered on the stovetop until reaching the perfect consistency, it’s an easy way to enjoy delicious, fresh blueberry jam that you can store in your fridge or freezer.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: 24 servings (approx. 24 tablespoons or 1/2 cup per serving)
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Jam Ingredients
- 4 cups fresh blueberries
- 1 ½ cups granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest (optional)
Instructions
- Combine ingredients: In a large saucepan, stir together fresh blueberries, granulated sugar, lemon juice, and optional lemon zest. If preferred, lightly mash the blueberries with a potato masher to achieve your desired texture for the jam.
- Bring to boil: Place the saucepan over medium heat and stir continuously while slowly bringing the mixture to a gentle boil to prevent the sugar from burning or sticking to the pan.
- Simmer and thicken: Reduce the heat to medium-low and let the mixture simmer uncovered for 10 to 14 minutes. Stir occasionally, watching for the jam to thicken and reach a temperature of 210–220°F or to pass the plate test, indicating it has set properly.
- Rest the jam: Remove the saucepan from heat and allow the jam to rest for 5 minutes. During this time, it will continue to thicken slightly as it cools.
- Jar and cool: Carefully spoon the hot jam into clean jars, leaving the lids off. Let the jars cool completely at room temperature before sealing. Store the sealed jars in the refrigerator for up to two weeks or freeze for extended storage.
Notes
- Lightly mashing the blueberries before cooking helps control the texture of your jam, allowing either chunkier or smoother results.
- The plate test involves placing a small amount of jam on a chilled plate and running your finger through it; if it wrinkles and holds shape, the jam is ready.
- Always use clean, sterilized jars to preserve freshness and prevent spoilage.
- This jam does not use commercial pectin but achieves the right consistency through cooking time and natural pectin in the fruit.
- Store in the refrigerator and consume within 2 weeks or freeze in airtight containers for longer shelf life.
Find it online: https://allcookedup.com/blueberry-jam-without-pectin-recipe/
