Recipe for Classic Chunky Blueberry Preserves (Blueberry Jam)
A simple, chunky blueberry jam made without added pectin, using lemon juice to help it set and keep a deep color and whole-berry texture.
Portions: About 2 cups (1 pint jar)
Preparation Time: 10 minutes
Cooking Time: 20–30 minutes
Ingredients
- 4 cups (about 600 g) blueberries, fresh or frozen (do not thaw if frozen)
- 2 cups (400 g) granulated sugar (reduce to 1½ cups for a tarter jam)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (optional)
- Pinch of salt
Optional:
- 1 cinnamon stick
- 1 sprig thyme or lavender
Instructions
- Wash blueberries and remove stems. Place them in a large pot and crush about ¼ of the berries to release juices.
- Add sugar, lemon juice, lemon zest, and salt. Heat over medium-low, stirring until the sugar dissolves.
- Increase heat to medium-high and bring to a rolling boil. Stir frequently and cook 15–20 minutes until thickened.
- Test for set using a frozen plate. If the jam wrinkles when pushed, it’s ready. If not, cook 5 more minutes and test again.
- Remove from heat, skim foam if needed, and transfer to clean jars. Refrigerate up to 3 weeks or freeze (leave ½ inch headspace) up to 1 year.
Tips
- Do not double the batch.
- Lemon juice is required for proper setting.
- Jam thickens as it cools.
