Homemade Blueberry Jam

by Chef Maryam Ghargharechi July 21, 2020 1 min read

Homemade Blueberry Jam

This Blueberry Jam quick and easy without pectin is the perfect recipe for spread it on toast for breakfast or use it in dessert recipes.

INGREDIENTS

30 m  1.5 liters  1500 cals 

4 lbs fresh blueberries 3 cup granulated sugar 1 whole lime, juice, zest 4 pinch salt

 

DIRECTIONS

Place a heatproof plate in the freezer for testing jam. Clean blueberries, trimming if necessary. Combine blueberries, sugar, and salt in a large heavy bottomed pot, place the pot over low heat, dissolving the sugar. Increase to a high heat, bring to a fall rolling boil while stirring and mashing blueberries with a back of wooden spoon or fork.

  

Homemade Blueberry Jam

 

Add lime juice, and zest then low heat to simmer, stirring often, until thickened and mixture clings to a spoon about 20 minutes, skim any scum that rises to the surface.

Use one spoon a little jam on to the cold plate, let set for 1 minute then push the blob of jam with a finger, one the surface of the jam wrinkles, then it has set. If it is still runny  then continue to cook for a few more minutes until testing again. Ladle finished hot jam into clean sterilize jars, let cool completely to room temperature, storing in the fridge up-to one month. 

 

TO HELP YOU WITH THIS RECIPE

Chef Maryam Ghargharechi
Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.


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