Homemade Blueberry Preserves without Pectin
I’ve had quite a few people email asking what the lovely looking blue spread was on my recent grain-free white bread recipe, so I thought I’d share it with you! It’s a very simple recipe for blueberry jam that doesn’t use pectin or processed sugar. Just 4 ingredients!
|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.