Here’s a full homemade blueberry jam recipe — no store-bought pectin, just natural fruit goodness.
Ingredients (yields about 2–3 cups):
4 cups fresh or frozen blueberries (about 600 g)
1 ½ cups granulated sugar (300 g)
2 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest (optional, for brightness)
Instructions:
Prepare the berries
Rinse blueberries and remove stems/leaves.
Lightly mash with a fork or potato masher to release juices (leave some whole for texture).
Combine ingredients
In a large, heavy-bottomed saucepan, mix blueberries, sugar, lemon juice, and zest.
Stir over medium heat until sugar dissolves completely.
Cook the jam
Bring mixture to a boil, stirring often to prevent sticking.
Reduce heat slightly and simmer 20–25 minutes, stirring occasionally, until the jam thickens.
To test: place a small spoonful on a cold plate, wait 30 seconds, then run your finger through — if it leaves a clean line, it’s ready.
Jar and store
For short-term use: Let cool, transfer to sterilized jars, refrigerate up to 3 weeks.
For long-term storage: Ladle hot jam into sterilized jars, leaving ¼-inch headspace, seal, and process in boiling water for 10 minutes.
Tips:
If using frozen blueberries, no need to thaw — just increase cooking time slightly.
For a thicker jam, simmer a few extra minutes or use ½ apple (grated) for natural pectin.
Avoid overcooking, as it can dull the flavor and color.
