Homemade jam is the best! Every now and then I feel the urge to make my own jam and when there is an amazing cake that I could put that jam into, then I’m making it! This homemade blueberry jam was perfect on my toast and then it was transformed into a blueberry curd and used in a lovely Lane Cake. It’s an amazing cake and I hope you take the time to make it all from scratch.
I love spring and all the fresh fruit in the market. Fresh fruit from the source is even better, and I love to go fruit picking with my kid. Sometimes we can’t eat it all, so I like to either freeze it or make jam with it. This homemade blueberry jam is so delicious on toast, bagels, or even in a cake. You can make your homemade blueberry jam as sweet as you want and make it as smooth or chunky as you like. The best part of baking at home is that you get to personalize it to your tastes.
It’s also fun to make jam and give it to friends. Who doesn’t like jam? Make a big batch of strawberry, mixed berry or even stone fruit jam. There’s just something so relaxing about making your own jam. I wish I weren’t the only one in my house to eat it, because I’d make jam more often.
Just to be clear, this is not preserves to sit in the pantry for a year. Unless you prepare a waterbath and boil the jars and do all the stuff like seal the lid and stuff. If you don’t want to do all of those things and buy all the equipment, this is a great alternative.
I used just a 1/3 cup of sugar and I left my blueberries on the chunky side. You can use a sugar substitute like honey or Splenda or just completely omit the sugar all together. The Low Pectin I used doesn’t require added sugar if you don’t want to add it.
- 2 cups fresh blueberries
- 1/3 cup water
- 3 teaspoon lemon juice
- 1 1/2 tablespoon Low-Sugar Pectin
- 1/2-1/8 cup sugar (I used 1/3 cup or you can use the sweetener of your choice)
- Place your berries, water, and lemon juice in a pot over medium heat. As the blueberries “pop”, use a potato masher to mash the blueberries. Gradually add the pectin as the mixture starts to boil. Continuously stir while boiling until you can’t stir down the bubbles.
- Add in the sugar, or your sweetener, and return the mixture to a full rolling boil for 1 minute, stirring constantly. Remove from heat and skim any foam that may have formed.
- Carefully transfer the blueberry jam into jars and allow to cool for 30 minutes. Cover and refrigerate.
- Store the jam in the fridge for 30 days.
Recipe from The Real Fruit Pectin Container
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