Easy Homemade Blueberry Jam Without Pectin Recipe
A simple homemade blueberry jam recipe made without pectin using fresh or frozen blueberries, sugar, and fresh lemon juice. This small batch jam cooks down into a rich, soft-set blueberry spread that is perfect for toast, biscuits, sourdough bread, pancakes, or yogurt.
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Servings: 0
Equipment
- Wide, heavy-bottomed saucepan
- Potato masher
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Candy thermometer, optional
- Small plate for testing the jam
- Clean mason jar or jars
- Ladle
- Jar funnel, optional
Ingredients
- 4 cups fresh or frozen blueberries
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt optional
Instructions
- Add the blueberries and lemon juice to a wide, heavy-bottomed saucepan.
- Cook over medium heat for 5 to 8 minutes, stirring often, until the blueberries start to burst and release their juices.
- Mash the berries with a potato masher, leaving some texture if desired.
- Add the sugar and salt. Stir until the sugar dissolves.
- Bring the mixture to a steady boil over medium-high heat, stirring often.
- Cook for 20 to 30 minutes, stirring frequently, until the jam thickens.
- Test the jam by placing a small spoonful on a cold plate and freezing it for 1 minute. If it wrinkles slightly when pushed, it is ready.
- Remove from heat and skim off foam if needed.
- Pour into clean jars.
- Cool to room temperature, then refrigerate or freeze.