Sunday, May 19, 2013

No Pectin Blueberry Jam

A day of blueberry picking has left us with tons of blueberries!  They are so plump and juicy I couldn't wait to get cooking with them.  Unfortunately, by the time I got home there were a bunch of berries that got somewhat smashed in the bottom of our bag (shame on me for letting my 4 year old hold the bag)!  Instead of wasting them I reserved them in a bowl and used them in this delicious jam....the smashed berries worked perfectly!



  • 6 cups blueberries
  • 3 cups sugar
  • 2 tsp lemon juice
  • 1 tsp butter
Rinse berries and place into a food processor to rough chop.  You don't want to puree the berries, just rough them up a bit.  Add into a large stock pot and heat for 2 - 3 minutes until they start to simmer.  Add in the sugar, lemon juice and butter and bring to a rolling boil and boil for about 15 - 20 minutes until mixture begins to thicken.  Remove from heat and store in a heat safe container allowing to cool completely prior to refrigerating.  Or can using the safe canning method by placing into warmed sterilized jars and processing in a water bath for 10 minutes.


No comments:

Post a Comment