SIMPLE BLUEBERRY JAM - NO PECTIN, JUST 3 INGREDIENTS!
Steps:
- Wash the blueberries in a colander.
- Put the blueberries, sugar and lemon juice into a preserving pan.
- Place the pan over a gentle heat to slowly dissolve the sugar crystals, stirring with a wooden spoon from time to time.
- As the sugar starts to melt and the fruit warms up, take a potato masher to mash the blueberries, leaving some whole if desired.
- Once the sugar has completely dissolved turn up the heat and bring the pan to a rolling boil and time for 15 minutes, stirring all the while (to prevent the sugar burning on the base).
- Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and is gel like then it's ready. Otherwise boil for another couple of minutes and repeat process until ready.
- Pot up the jam in a sterilised hot jar using a small ladle or jam funnel.
- Screw on lid immediately.
- See notes for storage instructions.
BLUEBERRY JAM
This simple blueberry jam is easy to make at home with just 3 ingredients, no pectin required!
Provided by Ashley Adamant
Time 30m
Number Of Ingredients 3
Steps:
- Place blueberries and lemon juice in a heavy-bottomed jam pot and gently bring to a simmer over low heat. Mash the blueberries to help them release their juices.
- Once the blueberries have released their juices, increase heat to medium-high, and add sugar.
- Cook the jam until it reaches gel stage, about 20 minutes. Test for gelling on a plate that's been in the freezer, or use an instant-read thermometer (220 degrees F at sea level).
- Pour finished jam into prepared jars, seal with 2 part lids. Store in the refrigerator or water bath can for a shelf-stable blueberry jam.
BLUEBERRY JAM - SMALL BATCH
Delicious blueberry jam is so easy to make. This small batch blueberry jam recipe is vibrantly coloured and busting with blueberry flavour, with just three ingredients and no pectin needed. Use fresh or frozen blueberries as you prefer.
Provided by Helen Best-Shaw
Categories Jams and Preserves
Time 32m
Number Of Ingredients 3
Steps:
- If using frozen berries, allow them to defrost in a saucepan.
- If using the wrinkle test for the setting point, place a couple of side plates in the freezer.
- Put your jam jars in a small roasting dish in the oven to sterilize at 100°C/220°F/Gas Mark 1 while you make the jam.
- Place the fruit in a large saucepan. Simmer gently until soft. If using fresh fruit, add a splash of water. (Frozen berries will be wet enough to use without adding any.)
- Once the fruit is soft, add the sugar and lemon juice. Simmer the mixture to dissolve the sugar. Keep stirring.
- Once all the sugar has dissolved, turn up the hob and heat the jam quickly to a rolling boil. After a couple of minutes, start testing the jam's set using your favourite method.
Nutrition Facts : Calories 45 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
HOW TO MAKE BLUEBERRY JAM (NO PECTIN RECIPE)
Delicious no-pectin Blueberry Jam Recipe, made with 3 ingredients! It's perfect for slathering on bread, English muffins, scones, and so much more!
Provided by Jamie Sanders
Categories jams and jellies
Time 15m
Number Of Ingredients 3
Steps:
- Add blueberries, sugar, and lemon juice to a medium saucepan.
- Stirring frequently, cook over medium high heat until blueberry mixture comes to a rolling boil.
- Reduce heat to medium and continue boiling and stirring for 10 minutes.
- Towards the end of the cooking time, use the back of the spoon to gently crush some of the berries.
- At the end of the 10 minutes the blueberry liquid should be slightly thickened. You can also use a thermometer to judge done-ness. When the blueberry mixture reaches 220°F, the jam is done. (I watched the clock, my jam hit 220°F at almost exactly 10 minutes.)
- Transfer the blueberry jam to a storage jar and let come to room temperature.
- Once at room temp, seal jars and store in the refrigerator. The jam might take 24 to 48 hours to fully set up. (But it can be eaten immediately.)
- For best results use in about 10 days. (If sealed properly and unopened, your jam could last anywhere from 1 to 3 months in the fridge.)
Nutrition Facts : ServingSize 1 tablespoon, Calories 47 calories, Carbohydrate 12
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