Here’s a very simple recipe for blueberry preserves that doesn’t use pectin or processed sugar. Just 4 ingredients!
It’s great over Greek yogurt or ice cream.
Ingredients (fills an 8 ounce jar)
3 cups blueberries (frozen and thawed or fresh)
3/4 cup honey (you can use more or less depending on how tart your berries are)
2 tablespoons lemon juice
1 teaspoon lemon zest
Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.
Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
Skim off any foam, then ladle the jam into a sterilized jar.
Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.
- How To Make Jam (simple-green-living.com)
- BlueBerry Freezer Jam (mybestcookbook.wordpress.com)
- Jam Maker’s Tip: Save Lemon Seeds for Homemade Pectin – Tips from The Kitchn (thekitchn.com)