Blueberry Lemon Jam No Pectin Recipe
Sweet, tangy, and bursting with vibrant flavors, this Blueberry Lemon Jam No Pectin Recipe brings the essence of summer right to your kitchen. Made with just four simple ingredients—fresh blueberries, granulated sugar, zesty lemon juice, and fragrant lemon zest—this homemade jam is wonderfully easy to prepare without the need for store-bought pectin. The recipe uses a natural simmering method to achieve the perfect spreadable consistency, with a delightful balance of juicy blueberries and a bright citrusy kick. Ready in just 40 minutes, this small-batch jam is perfect for slathering on toast, swirling into yogurt, or topping desserts. Plus, with no added preservatives, you can savor the wholesome, fresh flavors in every bite.
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Recipe Information
Ingredients
- 4 cups Fresh blueberries
- 1.5 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 tablespoon Lemon zest
Instructions
Wash the blueberries thoroughly under cold water and ensure there are no stems. Drain and set aside.
In a large, heavy-bottomed saucepan, combine the blueberries, granulated sugar, lemon juice, and lemon zest.
Place the saucepan over medium heat and stir the mixture gently to combine.
As the blueberries begin to release their juices, use the back of a spoon or a potato masher to gently crush some of the berries. This helps the jam achieve a nice consistency, leaving small chunks for texture.
Bring the mixture to a rolling boil, stirring frequently to prevent it from sticking to the bottom of the pan.
Lower the heat to medium-low and let the jam simmer for about 20-30 minutes, stirring occasionally. The mixture will thicken as it cooks.
To check if the jam is ready, perform the spoon test: Dip a clean spoon into the jam and let it cool for a few seconds. If the jam clings to the spoon and doesn’t run off quickly, it’s done.
Remove the pan from heat and let the jam cool slightly. It will continue to thicken as it cools.
Transfer the jam to sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars tightly and let them cool completely before storing.
Store in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. Enjoy your homemade blueberry lemon jam!
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 388.1 g | 141% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 360.9 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
