This big batch blueberry jam is loaded with the flavour of farm-picked fresh blueberries and has no added pectin. A simple and delicious homemade jam to relish with family for breakfast, brunch, and with pastries.
This big batch blueberry jam is an easy recipe to make with only three ingredients. They are fresh blueberries, sugar, and lemon/ lime juice. The taste of the blueberry jam is a sweet, mildly tangy, and vibrant blue colour that attracts all.
All jam recipes are straightforward to prepare within a few minutes if it is a small batch of jam. Today I made a big batch of blueberry jam as we visited a farm and hand-picked blueberries and raspberries with our small family. So the cooking time takes forty to fifty minutes for the whole process to complete.
Though the time takes extra few more minutes to prepare this big batch of blueberry jam, we as a family enjoy and relish these homemade berry jams for our breakfast, desserts, and many more.
Ingredients for blueberry jam
- fresh blueberries
- granulated sugar
- lemon juice
How to make blueberry jam
It is an easy recipe to prepare, and if you follow the instruction, I bet you can prepare any fruit jam at home. Firstly, wash blueberries and pat dry. Then, blend blueberries into a puree. I used an electric mixer to puree the blueberry. You can use any food processor or potato masher too. Make sure the blueberries are in puree consistency. If you like chunks of blueberry when eating, you blend berries coarsely.
In a non-stick pan, add the blueberry puree on medium heat. Add sugar and stir continuously with a wooden spoon or rubber spatula until the sugar completely dissolves. It takes time for the blueberry puree to thicken as the quantity is more. Stir patiently and constantly until the blueberry puree thickens and it starts to swirl in the pan. Add a teaspoon of lemon juice and switch off the flame.
The cooking process will take 20 minutes or a few more minutes. To check the consistency, add a drop of jam to a plate with water. The jam drop should stay as it is. It should not dissolve in the water. Then cool it completely and store it in an air-tight container.
Step-by-step preparation of blueberry jam
I’ve taken 4 lbs of blueberries, to make 8 cups of blueberry puree for this recipe.
After rinsing the blueberries, dry them on a paper towel as shown or spread them on a neat kitchen towel.
Add blueberries in batches and pulse them into puree consistency. You can boil blueberries in sugar and mash blueberries with a potato masher or squish them with a ladle. It is purely optional.
In a heavy-bottomed pan, add the blueberry puree on medium heat.
To the blueberry puree add sugar and stir continuously with a wooden spatula until the sugar completely dissolves.
It takes time for the blueberry puree to thicken as the quantity is more. Stir patiently and constantly until the blueberry puree thickens and it starts to thicken in the pan.
Stir continuously for 40 to 45 minutes to avoid jam burning to the bottom of the pan. Add freshly squeezed lemon juice to the mixture. It acts as a natural preservative for blueberry jam.
How to check the consistency of the jam?
The jam has thickened and is ready to check the consistency. To check, add a drop or two of jam mixture to a plate with water. If the jam mixture stays without dissolving, that is a perfect consistency.
Remove from the stovetop and let it cool completely. Remove from the stovetop and cover with a mesh top. Let it cool completely.
How to store jam?
There are different types of storage methods in every family. I follow my family’s way, which is an old method. So guys, follow which is better and works for you.
Take a sterilized Jar, fill blueberry jam up to the rim of the Glass Jar and turn it upside down and leave it for a few hours before storing it in a cool and dry place. Turning the filled Jam bottle upside down creates a vacuum and helps to increase shelf life. The jam will be good for months if it is unopened. Once opened, store it in the fridge. Use a clean, dry spoon for use.
How to serve Blueberry jam?
There are many ways to consume this delicious blueberry jam. The usual pick is to spread on bread for breakfast or brunch.
It will be perfect for any Indian flatbreads like chappati, or parantha, for kids’ lunch boxes.
Also, you can spread it as a filling for layer cakes and toppings.
I also fill blueberry jam in muffins, doughnuts, and travel cakes.
More jam recipes you may like to try
Easy Raspberry Jam Without Pectin
Notes
Wash and pat dry blueberries well.
You can blend or mash blueberries with a potato masher.
Do not reduce the quantity of sugar and lemon juice.
Always use a dry spoon to consume jam.
Using blueberries as a whole or blueberry juice is purely your choice.
If you make this recipe, please let me know what you think! I would appreciate you leaving a star rating and comment below, which means a lot to me. Happy Cooking!
Blueberry Jam/ Big Batch Blueberry Jam
Equipment
Ingredients
- 8 cups blueberry puree
- 5¼ cups sugar
- 3 teaspoon lemon/ lime juice
Instructions
- I’ve taken 4 lbs of blueberries, to make 8 cups of blueberry puree for this recipe.
- After rinsing the blueberries, dry them on a paper towel as shown or spread them on a neat kitchen towel.
- Add blueberries in batches and pulse them into puree consistency. You can boil blueberries in sugar and mash blueberries with a potato masher or squish them with a ladle. It is purely optional.
- In a heavy-bottomed pan, add the blueberry puree on medium heat.
- To the blueberry puree add sugar and stir continuously with a wooden spatula until the sugar completely dissolves.
- It takes time for the blueberry puree to thicken as the quantity is more. Stir patiently and constantly until the blueberry puree thickens and it starts to thicken in the pan.
- Stir continuously for 40 to 45 minutes to avoid jam burning to the bottom of the pan. Add freshly squeezed lemon juice to the mixture. It acts as a natural preservative for blueberry jam.
How to check the consistency of blueberry jam?
- The jam has thickened and is ready to check the consistency. To check, add a drop or two of jam mixture to a plate with water. If the jam mixture stays without dissolving, that is a perfect consistency.
- Remove from the stovetop and let it cool completely. Remove from the stovetop and cover with a mesh top. Let it cool completely.
- There are many ways to consume this delicious blueberry jam. The usual pick is to spread on bread for breakfast or brunch. It will be perfect for any Indian flatbreads like chappati, or parantha, for kids’ lunch boxes. Also, you can spread it as a filling for layer cakes and toppings. I also fill blueberry jam in muffins, doughnuts, and travel cakes.
Notes
You can blend or mash blueberries with a potato masher.
Do not reduce the quantity of sugar and lemon juice.
Always use a dry spoon to consume jam.
Using blueberries as a whole or blueberry juice is purely your choice.
Nutrition
Leander Fernandes
Lovely Recipe
JAYANTHY
Thank you and Glad you liked the recipe!
JAYANTHY
Thank you so much!
marion prentis
is this recipe safe without a water bath, or should it be kept in the refrigerator the recipe sounds great
JAYANTHY
I’ve already given the details about how to store. I follow my way, which is perfect for me. You can follow whichever method suits you 🙂.