Blueberry jam — grandma’s recipe without pectin, or rather grandma’s blueberry preserve, since this is indeed a preserve. You probably already know that marmalades are made with citrus, so we have Orange marmalade with peel or Lemon marmalade, while with other fruits you make preserves like quince preserve or walnut preserve, apple preserve or strawberry preserve. Today, however, we’re here to discover one of the most traditional preserves: grandma’s blueberry preserve! Preserves and marmalades are the best way to keep the taste of fruit all year round, so by making homemade preserve your fruit will always be available and you can enjoy its flavor in winter, autumn or summer, also as a Topping, for Ice creams, Sorbets and Semifreddes and Cheesecake. Let’s go to the kitchen: I’ll tell you how my grandmother made blueberry preserve, the simplicity of the recipe will amaze you, I’m sure — and then you can enjoy it on a nice slice of homemade bread with a smear of butter! Before you rush to the stove, as always I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for making blueberry jam
- 2 3/4 cups blueberries
- 3/4 cup + 2 tbsp granulated sugar
- 1 lemon (juice)
Tools
- Heavy-bottomed pan
Preparation of blueberry jam
To make the blueberry preserve, start by rinsing and draining the berries. Then gather them in a heavy-bottomed pan and add the sugar and lemon juice, stirring to combine. Cook over moderate heat for about 15-20 minutes, stirring often (if you increase the amount of fruit, you will need to extend the cooking time). Normally a preserve is ready when a drop placed on a plate runs slowly when the plate is tilted, but blueberry jam is a bit of an exception: it can seem loose while hot and thicken as it cools. I usually spoon a teaspoon onto a plate, stir it, and as soon as it cools I check the consistency to decide whether to cook it for a few more minutes or stop.
Once it’s ready and cooled, you can store the preserve in the refrigerator and consume it within 15 days.
Storage notes and tips
If you’d like to make larger quantities for long-term storage, while the preserve is cooking sterilize the jars by immersing them in cold water and bringing it to a boil for 10 minutes, then remove them from the pot with tongs and place them on a clean towel. When the preserve is ready, pour it immediately and still boiling into the sterilized jars and close them tightly. Turn the jars upside down and let them cool; if a vacuum forms, the preserve has been successfully sealed and will keep perfectly for over a year (see how strawberry preserve is stored: photo). If you want to stay updated on my recipes, follow me also on:
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