Small-Batch Blueberry Jam without pectin, a quick and easy homemade jam recipe that is ready in well under one hour. It's made with only 3 ingredients and fresh blueberries, and it can be used as it is or in cakes, cookies, and so much more.

With all fresh produce around, it's hard to resist buying way more than you need. But that's because, as most fresh produce can be either frozen or preserved for a later use.
And if you happen to have too much fruit, making jam is one of the easiest and satisfying way of using it up. Last week I was making a delicious batch of Strawberry and Rhubarb Jam, now this delicious blueberry jam.
Surprisingly, blueberry jam isn't as readily available as other fruit jams, at least not in my local supermarkets. But since fresh blueberries are already in season, we can easily make our own jam and that with only 3 ingredients.
We really don't need tons of sugar, as blueberries are naturally sweet, and we don't need sugar with pectin added to, the jam sets nicely without.
This jam can also be enjoyed in all sorts of sweet treats like jam tarts, shortbread thumbprint cookies or cornulete / bow tie cookies to name a few.
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Ingredients used

- fresh blueberries - ripe
- caster sugar - or granulated
- lemon juice
Step-by-step photos and instructions
- Rinse the blueberries with cold water, and drain the water well
- Add them to a mixing bowl together with the sugar and lemon juice
- Use a spatula to mix everything well
- Transfer the mixture to a pan set over a medium heat
- Leave it to simmer until the blueberries are mushy, but there is still some liquid left
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit)
- Rinse a small jam jar with cold water, pat it dry with kitchen towel, and place it on a tray and into the oven to sterilise for 10 minutes
- Carefully remove it from the oven using oven glove, and pour in the hot jam
- Tighten the lid well, and place the jar upside down, leaving it to cool down completely

Expert tips
Sterilising the jar and tightening the lid well to avoid air spoiling the jam ensure a good preserving for up to 2 years. If you plan to use the jam in the next few days, you can just transfer it to any container, and refrigerate.
There is no need at all to add any water to the fruit before cooking it, as blueberries have a high water content anyway, and they release plenty of liquid quickly.
Do not cook the jam until it's thick, as it cools down, it thickens further, and you will end you with a lump of jam, rather than one that's easy to spread.
Other jam recipes

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Blueberry Jam
Ingredients
- 400 g fresh blueberries
- 150 g caster sugar (or granulated sugar)
- juice from half a lemon
Instructions
- Rinse the blueberries with cold water, then drain the water well.
- Transfer the blueberries to a mixing bowl together with the sugar and lemon juice.
- Mix well to combine.
- Add the mixture to a pan set over a medium heat, and leave it to simmer until the blueberries are mushy, but there is still a bit of liquid left in the pan.
- Preheat oven at 200 degrees Celsius (390 Fahrenheit).
- Rinse and pat dry a jam jar, transfer it to a tray and into the oven to sterilise for 10 minutes.
- Carefully remove it using an oven glove, and pour in the hot jam - if there is a bit left, it can be transferred to a ramekin or small container and refrigerated until ready to use.
- Tighten the lid well, and place the jar upside down to allow the jam to cool down completely.
Video
Notes
- Sterilising the jar and tightening the lid well to avoid air spoiling the jam ensure a good preserving for up to 2 years. If you plan to use the jam in the next few days, you can just transfer it to any container, and refrigerate.
- There is no need at all to add any water to the fruit before cooking it, as blueberries have a high water content anyway, and they release plenty of liquid quickly.
- Do not cook the jam until it's thick, as it cools down, it thickens further, and you will end you with a lump of jam, rather than one that's easy to spread.
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