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Shiny spoonful of glossy small batch blueberry jam without pectin.

Small Batch Blueberry Jam [no pectin]

Liz Mincin
Easy three ingredient recipe for small batch blueberry jam with lemon.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling 2 hours
Course Condiment
Cuisine American
Servings 16 tablespoons
Calories 140 kcal

Equipment

  • instant read thermometer

Ingredients
  

  • 2 cups fresh blueberries or frozen, defrosted
  • 1¼ cup granulated sugar or caster sugar
  • 1 lemon juiced and zested (zest is optional)

Instructions
 

  • Place the blueberries, sugar, lemon juice and zest (if using) in a deep sided saucepan over a medium heat.
  • Stirring occasionally, heat the mixture until the sugar dissolves and the blueberries begin to release their juices.
  • Allow the mixture to boil and continue cooking until it reaches 220°F (105C) on an instant read thermometer.
  • Remove from the heat and pour into a large shallow heat proof dish to cool quickly. Or pour directly into a bowl or jar. Allow to cool completely and store in the refrigerator.

Nutrition

Calories: 140kcalCarbohydrates: 37.4gProtein: 0.2gFat: 0.1gPotassium: 19mgFiber: 0.5gSugar: 36.3gCalcium: 1mg
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