This Easy Blueberry Lemon Jam is perfect if you're looking for tons of flavor without all the added sugar that most jams and jellies contain! And, no fancy thermometers or tools needed! It's full of naturally sweet flavor from ripe summer blueberries and just a touch of lemon zest. Perfect on toast, in yogurt, oatmeal and even ice cream!
Healthier Blueberry Lemon Jam
As a dietitian, I'm always preaching about how important it is to desensitize your taste buds to very sweet foods that contain lots of added sugar. Then you begin to appreciate the natural sweetness of food, especially from fruit.
When I searched for jam 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.
No Thermometer or Pectins Required
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.
Cold Spoon Test
I did the cold spoon test and I was surprised! It really works.
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!
Ways To Use Blueberry Lemon Jam
Great 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!
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Easy Blueberry Lemon Jam
Equipment
- 1 Ball jar with lid
Ingredients
- 4 cups blueberries washed and any stems picked off
- zest and juice from one small lemon
- 2 tablespoon maple syrup
Instructions
- Combine all ingredients in a quart size 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.
- Lower heat and 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.
Notes
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
Kelsey says
Just wondering if I get this into a sealed sterile jar it would be able to sit on the shelf?
Spoonful of Plants says
Hi Kelsey, if you are using proper sterilzation technique it should be ok. However, I'm not sure how long it will last with the amount of sugar/acid I use in this recipe. Sorry I can't be of more help on this one. Donna
Heidi says
I’m assuming from the recipe I’m not supposed to use any water? Is the small amount of lemon juice and maple syrup sufficient amounts of liquid for 50 minutes of simmering.
Just checking because with my luck, I can see myself scorching this quickly. I love the concept of no sugar and can’t wait to try! 🙂
Spoonful of Plants says
Hi Heidi, I did not use any water for this recipe. Just make sure to turn down the heat after you first bring it to a boil, as this is a slow process. Some blueberries have more water than others and I bought these in the middle of summer when they were plump and ripe. I would just stay close by and keep testing for thickness. Once you get the desired thickness and flavor concentration you can turn off the heat. Let me know how it turns out! 🙂
Amber says
Could you use frozen blueberries for this recipe?
Spoonful of Plants says
Hi Amber,
Hmm, I have not tried this recipe with frozen. I would imagine it would add more moisture so I am guessing cooking times may be altered. Let me know if you try it.
Donna
Fay says
Should work the same
Tianna Edwards says
Can I can this? How long is the processing time?
Gretchen Nielson says
Wondering if this freezes well?
Donna Castellano, MS, RDN says
Yes, you should be able to, but I have not tested this myself with this recipe.
Beth Ann Cragar says
How long do you estimate this will keep refrigerated?
Donna Castellano, MS, RDN says
Should stay fresh for about 2 weeks time. Enjoy!
Kaitlyn Taylor says
can any berry work? like strawberries or blackberry?
Donna Castellano, MS, RDN says
Hi Kaitlyn, Yes I've used strawberries before, and any berry should work! Let me know how it turns out!! Thanks, Donna