• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spoonful of Plants logo

Plant-Based Cooking

  • Recipes
    • Juices & Smoothies
    • Breakfast & Brunch
    • Main Course
    • Sandwiches
    • Pasta, Noodles & Grains
    • Sides
    • Salads
    • Soups & Stews
    • Snacks
    • Desserts
    • Drinks
  • About
  • Nutrition
  • Food Photography
    • First Bite Photography
    • View Gallery
    • About
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • Juices & Smoothies
    • Breakfast & Brunch
    • Main Course
    • Sandwiches
    • Pasta, Noodles & Grains
    • Sides
    • Salads
    • Soups & Stews
    • Snacks
    • Desserts
    • Drinks
  • About
  • Nutrition
  • Food Photography
    • First Bite Photography
    • View Gallery
    • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Snacks

    By Spoonful of Plants Leave a Comment

    Easy Blueberry Lemon Jam

    Jump to Recipe Print Recipe

    Truth be told, I never made homemade jam before. But, the blueberries in the markets look so amazing right now.  I mean, blueberries and July go hand-in-hand.  I had bought mounds of them last time I went shopping and I needed to do something with them. Jam, I thought!

    As I searched for recipes, I was aghast at the actual amounts of sugar required in most of them.  5 cups, 7 cups, even 10 cups of sugar per recipe!  I was not ok with this, even for jam.

    Once I dove a little deeper, I realized that many recipes rely on sugar to react with fruit acids and pectin which ultimately creates that gel-like consistency.  I started to get a little worried that maybe jam-making was not for me.  After all, food science lab was definitely not my forte in college. 

    I decided to give it a go anyway.  But, without giant buckets of sugar, thermometers, pectins, complicated acid ratios or anything like that.  Just blueberries, lemons and a touch (2 tablespoons to be exact) of maple syrup!  I thought...let's see what happens.

    After about 20 minutes of simmering, I wasn't getting anywhere in terms of the desired jam-like consistency.

    Yikes! Flashback to food science lab again!  

    So I thought...maybe it just needs more time.

    And time (and patience) is what it took.

    55 minutes later the magic happened.

    I did the infamous cold spoon test and it worked.

    *(If you're not familiar with this trick, you place a metal spoon in the freezer until it's very cold and once you think the jam might be done you test it by dipping the spoon into the mixture. If you can run your finger through the middle of the spoon without the mixture running back together again, congrats...you've created jam!)

    I was pleasantly surprised.  I achieved the desired result, without the use of all that sugar.  And the blueberry-lemon combo was fantastic!

    It's perfect for drizzling over:

    • Pancakes
    • Ice Cream
    • Yogurt

    Or for adding to:

    • Overnight Oats
    • PB&J sandwiches
    • Baked Brie
    • Crackers
    • Savory grilled cheese sandwiches (oh my!)
    • Muffins or Scones

    If you're looking for an uncomplicated, naturally sweet jam, that is still just as tasty and delicious, this recipe is for you!

    Easy Blueberry Lemon Jam

    Donna Castellano MS, RDN
    Facebook Twitter Pinterest Email
    Cook Time 1 hr
    Total Time 1 hr
    Servings 12 oz

    Ingredients
      

    • 4 cups blueberries washed and any stems picked off
    • zest and juice from one small lemon
    • 2 tablespoon of maple syrup

    Instructions
     

    • Combine all ingredients in a medium saucepan.
    • On medium high heat, begin to mash (I used a potato masher) until most but not all of the blueberries are broken up.
    • Bring to a boil.
    • Simmer for about 50-55 minutes, stirring every so often to prevent burning.
    • Test with cold spoon (see above)*
    • Let cool and transfer to a jar with lid.
    • Refrigerate.
    Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!

     

    « Strawberry, Quinoa Chickpea Salad
    Heirloom Tomato, Basil and Seed Salad »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Donna-Castellano-Vegetarian-Food-Blogger

    Welcome, I’m Donna!

    Creator of Spoonful of Plants

    I’m Donna Castellano, registered dietitian, wife, mom, food photographer and blogger. Here you’ll find delicious and easy to prepare plant-based meals for everyday, healthy living!

    Read More

    First Bite Photography

    Photography & Styling

    Let's work together!  I offer food styling and photography services for local restaurants, food brands and magazines!

    Read More

    Foodelia Food Photography Award
    Thrive Magazine Logo

    Featured in Thrive Magazine

    Subscribe

    Sign-up to receive the latest recipes, menus, bonus nutrition tips and more!

    Search

    Categories

    Archives

    Connect With Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    this MUST be here to force the footer to display.
    DO NOT REMOVE!!
    it is hidden via Simple CSS

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    Spoonful of Plants: Plant-based cooking
    • Recipes
    • About
    • Nutrition
    • Food Photography
    • Contact

    DISCLAIMER
    The information on this blog is for general nutrition education purposes and is not intended to treat specific individual medical and nutritional needs.

    TERMS, CONDITIONS & PRIVACY

    Copyright © 2022 by Spoonful of Plants. All rights reserved.