Easy Homemade Blueberry Jam Recipe
- Autumn, Breakfast & Brunch, Food Preservation, Germany, Preserves & Jams & Chutneys, Summer
This easy homemade blueberry jam is a delightful way to capture the fresh taste of summer in a jar. With just a few simple ingredients—blueberries, lemon juice, and preserving sugar—you can create a sweet and tangy jam that’s perfect for toast, desserts, or as a topping for yogurt. Whether you use fresh or frozen berries, this recipe is quick to make and bursting with flavor.
Ingredients:
- 500 g blueberries (fresh or frozen)
- 1/2 lemon
- 250 g preserving sugar (2:1)
Directions:
(1) Prepare the Fruit:
Thoroughly wash the blueberries and place them in a large pot. If you’re using frozen berries, you can add them directly. Pour the juice of half a lemon over the berries to help with thickening and to add a fresh flavor.
(2) Cook the Berries:
Bring the berries to a boil over medium heat, stirring occasionally. Once the berries are soft, reduce the heat and let them simmer for an additional 2-3 minutes.
(3) Puree the Berries (optional):
For a smooth consistency, puree the berries. If you prefer a chunkier jam, simply mash them coarsely.
(4) Stir in the Preserving Sugar:
Add the preserving sugar (2:1) to the berries and stir well to dissolve. Bring the mixture to a boil over high heat, stirring constantly. Once it reaches a rolling boil, reduce the heat and let the jam simmer for about 3-4 minutes, stirring occasionally.
(5) Test for Thickening:
Spoon a small amount of jam onto a cold plate. If it firms up as it cools, the jam is ready. If not, let it simmer for another 1-2 minutes and repeat the test.
(6) Fill the Jars:
Immediately fill the hot jam into sterile jars, seal them tightly, and turn the jars upside down for 5 minutes. Then, turn them right side up and allow to cool completely.
Some Recipe Tips:
Storage | Shelf Life: Unopened jam can be stored in a cool, dark place for approximately 6 to 12 months. Once opened, keep it in the refrigerator and consume within 2 to 3 weeks. Shelf life may vary based on jar sterility and storage conditions.
Easy Homemade Blueberry Jam Recipe
Course: Preserves & Jams & Chutneys, Breakfast & BrunchCuisine: GermanyDifficulty: Easy2 x
300 ml Jars15 - 20
minutesThis easy homemade blueberry jam is a delightful way to capture the fresh taste of summer in a jar. With just a few simple ingredients—blueberries, lemon juice, and preserving sugar—you can create a sweet and tangy jam that’s perfect for toast, desserts, or as a topping for yogurt. Whether you use fresh or frozen berries, this recipe is quick to make and bursting with flavor.
Ingredients
500 g blueberries (fresh or frozen)
1/2 lemon
250 g preserving sugar (2:1)
Directions
Prepare the Fruit:
Thoroughly wash the blueberries and place them in a large pot. If you’re using frozen berries, you can add them directly. Pour the juice of half a lemon over the berries to help with thickening and to add a fresh flavor.
Cook the Berries:
Bring the berries to a boil over medium heat, stirring occasionally. Once the berries are soft, reduce the heat and let them simmer for an additional 2-3 minutes.
Puree the Berries (optional):
For a smooth consistency, puree the berries. If you prefer a chunkier jam, simply mash them coarsely.
Stir in the Preserving Sugar:
Add the preserving sugar (2:1) to the berries and stir well to dissolve. Bring the mixture to a boil over high heat, stirring constantly. Once it reaches a rolling boil, reduce the heat and let the jam simmer for about 3-4 minutes, stirring occasionally.
Test for Thickening:
Spoon a small amount of jam onto a cold plate. If it firms up as it cools, the jam is ready. If not, let it simmer for another 1-2 minutes and repeat the test.
Fill the Jars:
Immediately fill the hot jam into sterile jars, seal them tightly, and turn the jars upside down for 5 minutes. Then, turn them right side up and allow to cool completely.
Notes
- Storage | Shelf Life: Unopened jam can be stored in a cool, dark place for approximately 6 to 12 months. Once opened, keep it in the refrigerator and consume within 2 to 3 weeks. Shelf life may vary based on jar sterility and storage conditions.
