Easy Blueberry Jam Recipe (No Pectin)
Servings: 32 servings
Calories: 35kcal
Ingredients
- 4 cups fresh organic blueberries (about 1 ½ lbs)
- 1 cup granulated sugar
- 2 Tablespoons fresh lemon juice
- ¼ teaspoon nutmeg
- ¼ teaspoon coriander
Instructions
- Rinse blueberries and remove stems and any bad blueberries. Place the blueberries, sugar, lemon juice, and spices in a large pot and stir.
- Bring to a boil over medium heat then lower heat slightly so it simmers gently. Cook for about 15-20 minutes or until the mixture coats the back of a spoon. Mash some of the blueberries with a potato masher or the back of a spoon as it cooks.
- Remove from the heat and pour into clean jars. Since the jam will only last about 2 weeks in the fridge, I like to use 4-ounce jars so I can freeze them and take them out as needed. Let the mixture cool to room temperature then cover and refrigerate.
- Let it chill for 24-48 hours to set then freeze extra.
- Makes about 2 cups or 16 ounces.
Notes
STORE/FREEZE
Store the jam in clean jars in the refrigerator for about 2 weeks.
Freeze the jam in freezer-safe jars or containers, leaving a little room for expansion. Frozen jam keeps well for up to 6 months. Thaw it overnight in the refrigerator before using.
Nutrition
Calories: 35kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 16mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.1mg
