Blueberry & Lemon Jam (No Pectin)

Jam is my favorite way to hold onto the taste of summer. Incidentally, jam is also one of my favorite ways to give life to fruit that is on it’s way to going bad. Blueberries have been abundant in the area. We’ve purchased them at local farmers markets and picked our own at Maple Bank Farm in Roxbury, CT. After eating them plain, adding them to smoothies, to yogurt and cottage cheese, sweet and savory salads, and baking with them… it was time to make jam.

Blueberry & Lemon Jam (on spoon)

Blueberry & Lemon Jam (on spoon)

Four cups of blueberries (roughly 2 pints of berries) yielded almost 4 pints of jam.

Go ahead… save summer 🙂


Blueberry & Lemon Jam (ingredients)

Combine all of the ingredients in a medium sized pot

Blueberry & Lemon Jam (overhead)

Blueberry & Lemon Jam (overhead)

Blueberry & Lemon Jam

Blueberry & Lemon Jam

Blueberry & Lemon Jam (No Pectin)

Makes 3 1/2 pints


4 cups blueberries (about 2 pints)
zest of 1 lemon
juice of 1 1/2 lemons
2 1/2 cups granulated sugar
1/2 granny smith apple, finely diced


1. In a medium size heavy bottomed pot, combine all of the ingredients.
2. Bring to a boil, stirring occasionally to ensure that the sugar has dissolved. Turn down to medium (or medium/low) and let the blueberries gently bubble.
3. Place a small plate into the freezer (Just do it. Trust me, you’re going to need it)
4. Stir occasionally and let the blueberries reduce by about 1/3. This will take about an hour. Most will pop open, so there’s no need to mash them.
5. Perform a gel test: Remove the plate from the freezer. Place a spoonful of the jam on the plate and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should not be runny, it should wrinkle slightly. Here’s a picture of the gel test from my other Off-Season Strawberry Jam recipe.
Eat, Drink & Be Yummy!

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