How To Make Blueberry Jam No Pectin Recipes

BLUEBERRY JAM - SMALL BATCH

Steps:

• If using frozen berries, allow them to defrost in a saucepan.
• If using the wrinkle test for the setting point, place a couple of side plates in the freezer.
• Put your jam jars in a small roasting dish in the oven to sterilize at 100°C/220°F/Gas Mark 1 while you make the jam.
• Place the fruit in a large saucepan. Simmer gently until soft. If using fresh fruit, add a splash of water. (Frozen berries will be wet enough to use without adding any.)
• Once the fruit is soft, add the sugar and lemon juice. Simmer the mixture to dissolve the sugar. Keep stirring.
• Once all the sugar has dissolved, turn up the hob and heat the jam quickly to a rolling boil. After a couple of minutes, start testing the jam's set using your favourite method.

HOW TO MAKE BLUEBERRY JAM (NO PECTIN RECIPE)

Steps:

• Add blueberries, sugar, and lemon juice to a medium saucepan.
• Stirring frequently, cook over medium high heat until blueberry mixture comes to a rolling boil.
• Reduce heat to medium and continue boiling and stirring for 10 minutes.
• Towards the end of the cooking time, use the back of the spoon to gently crush some of the berries.
• At the end of the 10 minutes the blueberry liquid should be slightly thickened. You can also use a thermometer to judge done-ness. When the blueberry mixture reaches 220°F, the jam is done. (I watched the clock, my jam hit 220°F at almost exactly 10 minutes.)
• Transfer the blueberry jam to a storage jar and let come to room temperature.
• Once at room temp, seal jars and store in the refrigerator. The jam might take 24 to 48 hours to fully set up. (But it can be eaten immediately.)
• For best results use in about 10 days. (If sealed properly and unopened, your jam could last anywhere from 1 to 3 months in the fridge.)

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

BLUEBERRY JAM

Steps:

• Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
• Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
• Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
• Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.

LUSCIOUS BLUEBERRY JAM

Steps:

• Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.