Ingredients for Blueberry Lemon Jam No Pectin Recipe
- 4 cups fresh blueberries
- 3 cups granulated sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest (finely grated)
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How to Make Blueberry Lemon Jam No Pectin Recipe
- Combine blueberries, lemon juice, lemon zest, and sugar in a large, heavy-bottomed saucepan.
- Bring mixture to a boil over medium-high heat, stirring constantly to prevent burning.
- Reduce heat to medium-low and simmer for 20-25 minutes, stirring frequently. The jam is ready when it reaches setting point – a small amount placed on a chilled plate wrinkles slightly when pushed with a finger.
- Remove from heat and carefully skim off any foam that has formed on the surface.
- Ladle hot jam into sterilized jars, leaving about 1/4 inch headspace.
- Wipe jar rims clean, place lids and rings on jars, and process in a boiling water bath for 10 minutes (for pints) or 5 minutes (for half-pints) to ensure a safe seal. Alternatively, allow to cool completely at room temperature. If using this method, ensure your jars and lids are thoroughly sterilized beforehand to prevent spoilage.
- Once completely cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed properly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
788g
Fat
0g
Carbs
69g
