Blueberry Jam
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.
Servings: 1 jar
Calories: 806kcal
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.
Nutrition
Calories: 806kcal | Carbohydrates: 207g | Protein: 3g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 311mg | Fiber: 10g | Sugar: 190g | Vitamin A: 216IU | Vitamin C: 39mg | Calcium: 26mg | Iron: 1mg