Blueberry Lemon Jam (No Pectin Recipe)

"This is a wonderful, slightly chunky jam made without Pectin. For a more intense Lemon Flavor, add an extra teaspoon of Lemon Rind to the recipe."
 
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photo by CurlDiva photo by CurlDiva
photo by CurlDiva
photo by acalady photo by acalady
photo by acalady photo by acalady
photo by Billie-Jo L. photo by Billie-Jo L.
photo by jovybeee photo by jovybeee
Ready In:
30mins
Ingredients:
4
Yields:
4-5 jars
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ingredients

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directions

  • In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
  • Add remaining berries, sugar, lemon juice and lemon rind.
  • Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
  • Skim off any foam.
  • Ladle jam into hot jars to within 1/4" of top rim.
  • Can jam using preferred Safe Canning method.

Questions & Replies

  1. What size jars were used in this recipe?
     
  2. What is the shelf life on this recipe prepared as directed?
     
  3. What size jar is this recipe filling. I have 60 total 125 ml jars to fill for a baby shower. Curious if I should make one batch at a time or if there is a better way?
     
  4. Do you water bath the jam or just seal it
     
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Reviews

  1. I made this today for the first time. I saw others had found the jam to be too sweet so I cut the sugar to 2 cups and added a pinch of cinnamon. I used a fresh lemon and a little concentrated lemon juice and added the 2 teaspoons of lemon zest. I used fresh locally cultivated blueberries and cooked it with a rolling boil and there was no foam it was perfectly done in 12 minutes. Yield was 3- 8oz jars plus a tablespoon left over to put on a croissant for the cook. This one goes into the recipe folder.
     
  2. This was my first time making blueberry jam, and my first time making any kind of jam without pectin. It turned out great! I doubled the recipe since I had six pints of fresh berries to work with. I followed another reviews recommendation, and for the 12 cups of blueberries I had, I only used 4 cups of sugar in total (2 cups for each recipe). After 15-20 minutes of boiling I reached the right thickness. I didn't get any foaming that I noticed. The resulting jam has just the right amount of chunkiness for our family, jelled up beautifully, and you can really taste the flavor of the berries by using less sugar. This recipe was really quick and easy. I'll make this again for sure!
     
  3. Made this recipe twice. Followed it to the letter first time and it was delicious but a tad sweet for me. Second time I used only two cups of organic sugar, orange rind and juice, instead of lemon, and it it was really perfect. Several posts mention the cooking time taking much longer than 15 minutes. I used a deep 12 inch stainless steel skillet over medium high heat instead of a pot. It allows the berries to cook faster. In less than 20 minutes I had a thick gorgeous jam.
     
  4. Fabulous recipe - I ran the first couple of cups of blueberries through the blender for a slightly smoother base to the jam. I also substituted two cups Stevia for two cups of sugar. Once the jam reached a full boil that could not be stirred down, it was exactly 20 minutes before the pan of berries was thick and ready to be put in jars. Love the flavor and texture. Thank you for posting this wonderful recipe.
     
  5. My cooking time was much longer to make the jam thick, and I even added a bit of grated apple peel for natural pectin. However, the end result was delicious! I will be making this again. Thanks for such an easy recipe. :)
     
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Tweaks

  1. So I used 3 cups blueberries, 2 cups cherries and 1 cup strawberries, 2 tsp lemon rind and 1/4 c. Lemon juice, 1 cup brown sugar, a pinch of cinnamon, all organic, and it is a very nice flavor. Half of the fruits puréed with the blender and the other 1/2 mashed with potatoe masher. Nice texture.
     
  2. Reduced sugar to 2 cups. Added 2 TBS of dried lavender buds tied in cheesecloth during cooking for a blueberry lavender jam and it turned out FABULOUS!!
     
    • Review photo by acalady
  3. Reduced sugar to 2 cups, added 1.5 tsp allspice.
     
  4. Added 3 more cups of blueberries, 2 tbsp of lemon juice, and 1 tsp of lemon rind because I thought it was much too sweet!
     
  5. Fabulous recipe - I ran the first couple of cups of blueberries through the blender for a slightly smoother base to the jam. I also substituted two cups Stevia for two cups of sugar. Once the jam reached a full boil that could not be stirred down, it was exactly 20 minutes before the pan of berries was thick and ready to be put in jars. Love the flavor and texture. Thank you for posting this wonderful recipe.
     

RECIPE SUBMITTED BY

My secret indulgence? Grocery Shopping. I can literally spend hours roaming up and down the aisles of a Supermarket. Sound crazy? Not if you're a self described "Foodie" like me. I am fortunate enough to live in the city of Vancouver, British Columbia. The food community here is very rich in diversity, which has allowed me to sample tasty treats from all over the planet right here at home. Aside from the Supermarket, there are tons of smaller Ethnic Grocery Stores, Butcher shops and Bakeries here in the city. Vancouver is also home to the Granville Island Public Market - a food lovers haven! Imagine over 100 fresh produce, local seafood, speciatly meat and gourmet shops all in the same building... no wonder I love cooking so much! <a href="http://www.stickergiant.com/cooking-with-wine_y8565.html"> <img src="http://www.stickergiant.com/Merchant2/imgs/250/y8565.gif" width="300"height="250"border="0" alt="Cooking With Wine"></a>
 
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