How to Make Blueberry Jam (no pectin recipe) (2024)

FAQs

How do you get jam to set without pectin? ›

The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time.

Blueberries are naturally high in pectin, a starch that is used to thicken jams and jellies. These preserves don't need to be as thick as jam, so we won't be using it for this recipe. If I want a thicker consistency, I use cornstarch since I always have it in my pantry.

Picked at the peak of ripeness and then frozen, these berries will be exponentially better than a pale, washed-out berry from faraway climes at this time of year. Get them into the jam pot before they thaw; the faster they defrost, the less juice escapes the fruits. This makes a thicker, tastier jam.

Lemons - Juice of one lemon and zest. Sugar - To help thicken and sweeten. I don't recommend substituting for a sugar alternative. Cornstarch - Optional, but works well as a thickener in place of pectin.

Preservation using honey or sugar was one common method and the Ancient Greeks also used to use honey to preserve quince. Syrups made from honey and sugar were also used to preserve food; honey has no moisture so it preserves any food encased within it.

With a simple lemon juice trick, your homemade jam will achieve your desired thick texture. Preparing jam is about capturing the sweet essence of the fruit while simultaneously cooking it down to the perfect syrupy consistency.

Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes.

Gather all ingredients. Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan. Cook, stirring constantly, over medium heat until thickened, about 30 minutes. Serve and enjoy!

Lemon can enhance the flavor of blueberries by adding a touch of acidity that brings out their natural sweetness. Both lemon and blueberry are versatile flavors that can be used in a variety of dishes, from sweet to savory.

Why is my blueberry jam so thick? ›

If jam comes out too stiff, it is often caused by overcooking fruit or the fruit spread having too much pectin. Pectin is naturally found in fruit and creates the gel and thickens jams and jellies.

Sealed Jars: Store jars with a proper seal (see indicators in “Step 5: Check the Jars” to know if the jar has a proper seal) in a cool, dry place for up to 1 year. Opened Sealed Jars: After you have opened a sealed jar of jam, it will keep refrigerated for up to 3 months.

Fruit jam and fruit jam with pectin may contain a class II preservative, a pH adjusting agent or an antifoaming agent. Both types cannot contain apple or rhubarb fruit. Though both types of jam are very similar, there are some differences in fruit percent, added pectin, and added acidity.

Defrost, but don't drain, frozen fruit before using. Generally you use the liquid from the frozen fruit along with the fruit unless you notice that there is an excessive amount of liquid, in which case you would ladle off some of the excess liquid before measuring your mashed fruit.

If you're mixing fresh and frozen fruit, the bulk of it should be frozen. “If I want whole bits of fruit in my jam, I cook down the frozen fruit first, bring it to a nice, bubbly heat – making sure it's not sticking on the bottom – add the sugar, which should dissolve quickly, and then the unfrozen fruit.”

Clean the jars and prep new lids. Place the pot on the stove over high heat and bring the jam to a boil. Cook vigorously for 5 to 10 minutes, stirring regularly. Look for signs of thickening.

Pectin, naturally found in fruit is vital to make your jam set. With low-pectin fruits like strawberries, help them along by either mixing with pectin-rich fruit like gooseberries or by using jam sugar (with added pectin and citric acid).

If you really want to thicken it to a more spreadable consistency, the easiest way is to heat it up with some thickeners such as cornstarch. Arrowroot flour is more delicate and taste-neutral, but most cooks won't have it. Unflavored gelatin may also be used. Bring the syrupy “jam” to boil in a pot.

For every two cups of fruit puree, add to the pot one scant cup of sugar and 1 tablespoon freshly squeezed lemon juice. Stir to combine, and taste. Very tart fruit (such as sour cherries or some plums) might need a little more sugar. Very sweet fruit (such as white peaches) might need a little more lemon juice.