If you’re a blueberry lover, indulge in the natural flavors of ripe, fresh blueberries as they come together to create an easy blueberry jam recipe that’s perfect for toast, desserts, and more. No pectin required!
Indulge in the natural sweetness and vibrant flavors of freshly picked blueberries with our delectable homemade blueberry jam recipe!
Bursting with fruity goodness and a hint of tanginess, this recipe for blueberry jam without pectin is a delightful way to savor blueberry season all year round.
With just a handful of ingredients, no added pectin and a simple cooking process, you can create a jar of luscious blueberry jam that will brighten up your breakfasts and tantalize your taste buds.
We’re using the natural pectin in the blueberries to achieve the perfect jam consistency.
How to Use Blueberry Jam
- Spread a generous layer of blueberry jam on biscuits and scones
- Top your fluffy pancakes and crispy waffles with blueberry jam for a delightful twist on classic breakfast favorites.
- Layer blueberry jam with yogurt and granola to create a delicious and colorful yogurt parfait.
- Make a classic peanut butter and jelly sandwich using blueberry jam for a sweet and tangy complement to creamy peanut butter.
- Pair blueberry jam with various cheeses and cured meats on a charcuterie board for a delectable sweet and savory combination.
- Use blueberry jam as a topping for cheesecakes or ice cream
- Stir a spoonful of blueberry jam into your warm oatmeal for a burst of flavor.
- Mix blueberry jam with balsamic vinegar or soy sauce to create a unique and flavorful sauce for meats or vegetables.
- Whisk blueberry jam with olive oil, balsamic vinegar, and seasonings to make a delicious fruity vinaigrette for salads.
- Use blueberry jam as a filling for pastries like danish, thumbprint cookies, or as a swirl in cakes and muffins.
- Combine blueberry jam with garlic, ginger, and soy sauce to create a tasty marinade for grilled chicken or pork.
- Mix blueberry jam into cocktails or mocktails for a fruity and vibrant addition to your drinks.
How to Make Blueberry Jam without Pectin
- 2 cups of blueberries (ripe and sweet)
- ⅓ cups of sugar
- fresh lemon juice from ½ medium lemon
- 5 Tbsp water, divided
- 1 Tbsp cornstarch
Sterilize 8oz jelly jars with soapy, hot water or run them through a dishwasher.
Place blueberries in a small saucepan, combine the blueberries, lemon juice, 1/3 cups sugar and 3 Tbsp. water.
Gently mash some of the blueberries with a potato masher to release their juices and aid in the thickening process.
Bring the mixture to a gentle boil over medium heat for about 20 minutes. Stir occasionally to prevent sticking and burning.
While cooking, it should come to a light boil. If you notice the water coming to a full rolling boil, lower the heat.
In a small bowl, add cornstarch to the remaining 2 Tbsp. of water and stir until combined.
For best results, when you add the cornstarch to water, colder is better because warm/hot will cause lumps.
Pour into the hot jam and cook on low for about 5 minutes.
Allow the fresh blueberry jam to cool off before transferring to your container.
Keep in mind that the jam will continue to thicken as it cools. Skim off any foam that forms on the surface.
Using your funnel, spoon in your homemade jam recipe into the hot canning jars, leaving about ¼ inch headspace at the top.
Wipe the rim of the jar of jam with a damp cloth.
Seal the mason jars tightly with lids and let them cool at room temperature.
For long-term storage, consider using the hot water bath canning method. This process seals the jars and creates a vacuum, making the jam shelf-stable for several months.
Let your jam come to room temperature before moving your jars of jam to the refrigerator.
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FAQ’s About Blueberry Jelly Recipes Without Pectin
Yes, blueberries naturally contain pectin. The natural pectin content in blueberries varies depending on the ripeness and variety of the fruit. Ripe fruits generally have a higher pectin content, making them ideal for jam-making. This is why many blueberry jam recipes can be made without the addition of commercial pectin.
I like to use a little trick to know when this delicious blueberry jam set. Place a small plate in the freezer. Before you let your jam cool, take the cold plate from the freezer and add a dollop of your jam on the plate. Use the tip of your finger to push your jam and if it wrinkles up when you push it, it is done!
Yes, did you know that frozen blueberries are fresh berries that are flash frozen? Just do not thaw them prior to using them.
Because we aren’t canning our blueberry jam, your jam will not have a long shelf life. Store your jam covered tightly in the refrigerator for up to a week after opening. Unopened, it can stay in the fridge for 1-3 months, so not a very long time.
This is one of the important things to remember about making freezer jam. An easy way to remember? Write the date on your with a permanent marker and the jam will expire.
- 1 pt blueberries
- ⅓ C white sugar
- Juice of ½ medium lemon
- 5 Tbsp water, divided
- 1 Tbsp cornstarch
- In a small saucepan, combine the blueberries, lemon juice, sugar and 3 Tbsp. water.
- Cook on the stove over low heat for about 20 minutes, stirring occasionally.
- In a small bowl, add cornstarch to the remaining 2 Tbsp. of water and stir until combined.
- Pour into the berry mixture and cook on low for about 5 minutes.
- Allow the mixture to cool off before transferring to your container.
- Store your blueberry jam covered in the refrigerator for up to a week.
- While cooking, your blueberry jam should slowly boil. If you notice it boiling too much, lower the heat.
- When stirring, use the back of a wooden spoon to gently mash the blueberries.
- When you add cornstarch to water, colder is better. Warm/hot will cause lumps.
- This blueberry jam recipe can be considered a jam/compote/sauce.