Blueberry jam is a delightful way to preserve the flavors of summer, capturing the essence of juicy, ripe blueberries in a spreadable form. This super easy, no-cook blueberry jam recipe is perfect for those who want to enjoy homemade jam without the fuss of cooking and canning. Whether you’re a seasoned jam maker or a beginner, this recipe is a quick and simple way to bring the sweet, tangy taste of blueberries to your breakfast table or dessert creations.
Ingredients:
- 2 cups of fresh blueberries
- 1 ½ cups of sugar
- 2 tablespoons of lemon juice
- 1 package (1.75 ounces) of pectin for freezer jam
Directions:
- Prepare the Blueberries: Begin by thoroughly washing the blueberries under cold water. Once cleaned, place them in a large bowl. Using a potato masher or the back of a spoon, gently crush the blueberries until they reach your desired consistency. Some people prefer a chunkier jam, while others like it smoother—this step is entirely up to you.
- Add Sugar and Lemon Juice: Once the blueberries are mashed, add the sugar and lemon juice to the bowl. The sugar not only sweetens the jam but also acts as a preservative, helping to extend its shelf life. The lemon juice adds a hint of tartness and helps to balance the sweetness. Stir the mixture well, ensuring that the sugar is fully dissolved into the blueberries.
- Incorporate the Pectin: Next, gradually stir in the pectin. Pectin is a natural thickening agent found in fruits and is key to achieving the perfect jam consistency. Make sure to mix it in thoroughly, so the jam sets properly. Continue stirring for about 3-5 minutes until the mixture begins to thicken.
- Rest and Jar the Jam: After mixing, let the jam sit for a few minutes to allow the pectin to fully activate. Once the jam has thickened to your liking, it’s time to transfer it to jars. Use clean, sterilized jars for storage to ensure the jam stays fresh. Leave about half an inch of space at the top of each jar to allow for expansion when freezing.
- Store the Jam: If you plan to enjoy the jam within a few weeks, store it in the refrigerator. For longer storage, place the jars in the freezer. This no-cook jam can last up to a year when frozen, allowing you to enjoy the taste of summer blueberries throughout the year.
Prep Time:
- 15 minutes
Kcal:
- Approximately 45 calories per tablespoon
The Delight of Homemade No-Cook Jam
There’s something incredibly satisfying about making your own jam, especially when it’s as easy as this no-cook blueberry version. This recipe not only preserves the vibrant flavor of fresh blueberries but also offers a natural sweetness with a hint of tartness from the lemon juice. The no-cook method keeps the berries’ nutritional benefits intact, which can often be diminished during the cooking process.
This blueberry jam is perfect for spreading on toast, adding to yogurt, or even as a topping for pancakes and waffles. Its versatile flavor can also enhance desserts, such as cheesecakes, or be used as a filling for pastries. The best part? You don’t need any special equipment or canning skills—just fresh blueberries, sugar, lemon juice, and pectin.
Making no-cook blueberry jam is also a fun and engaging activity, whether you’re doing it alone or with family. It’s a great way to introduce children to the joys of cooking and preserving food. Plus, the vibrant color and sweet taste make it an instant favorite for everyone who tries it.
By making your own jam, you can also control the ingredients, ensuring that there are no unnecessary additives or preservatives. This recipe is particularly great for those who enjoy natural, homemade foods with minimal effort. The ease of preparation means you can whip up a batch of jam whenever blueberries are in season or when you find them on sale.
