This fresh blueberry jam is made without added pectin and simple ingredients! It’s yummy served on toast, with oatmeal or on ice cream!

My grandma has close to one hundred blueberry bushes that produce delicious big blueberries!  Every blueberry season she sells them to the local community and has her family and closest friends come and pick them. We love trying out new blueberry recipes every year and this delicious blueberry jam is a new favorite!  This easy homemade blueberry jam is made without pectin and uses a handful of ingredients! It’s a great way to use fresh fruit while it’s is in season and what’s better than a fresh spoonful of jam? 🙂 

Ingredients Needed:

• Blueberries
• Sugar
• Lemon Juice
• Pinch of Salt

Tips for Making this Easy Blueberry Jam Recipe

• Frozen or Fresh blueberries – for this recipe you can use either! It’s a great recipe to use year round.
• For best results use a cold plate to test when your jam is set enough to be added to the canning jars. Simply put a small plate in the freezer while your jam cooks. Add a small amount of hot jam to the cold plate. Carefully run your finger through the jam. If it comes back together quickly you can continue to cook it for another 1 to 2 minutes. You want the gel stage to come back together slowly. 
• Use fresh lemon juice or bottled lemon juice – while most of the time I would say fresh is best the bottled lemon juice is actually a good option here!  Bottled lemon juice has a more controlled pH level vs how much it varies in fresh lemons.  For more information as to why pH levels matter you can see it here. Basically adding a touch of lemon juice helps the blueberries release natural pectin and helps the it thicken. 

HOW TO MAKE THIS FRESH BERRY JAM:

1. Place a small dish in the freezer to use for testing the jam.

2. In a medium saucepan, add frozen or fresh berries, 1 1/2 cups of sugar, and lemon juice. Bring to a full rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes or until a digital thermometer reaches 220 degrees. 

3. The cups of blueberries in this recipe cook down to make a chunkier jam. If you want your jams a bit smoother you can carefully use a potato masher as the berries cook down 

3. Remove mixture from heat and put a small spoonful of the jam onto the frozen plate and let sit for 30 seconds. Run your finger in the jelly. If it fills the space quickly cook for another minute or two. If it moves slowly it will be ready. Transfer to heat-proof clean jar such as mason jars. 

4. Cool to room temperature with the jars unopened. Once the homemade jam is at room temperature, seal jars and store in the refrigerator. 

5. The jam might take 24 to 48 hours to fully set up, but it can be eaten immediately.  This recipe is also a great freezer jam! You can keep your jam in the freezer for up to one year. 

This is a great small batch blueberry jam recipe perfect for any blueberry lover! It is delicious on crackers, toast, ice cream and more! I hope you give this easy recipe a try!

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Blueberry Jam without Pectin

This fresh blueberry jam is made without added pectin and simple ingredients! It’s yummy served on toast, with oatmeal or on ice cream!

Course Side Dish

Cuisine American

Keyword Blueberry Jam without Pectin

Ingredients

• 4 cups blueberries, fresh or frozen
• 1 1/2 cups sugar
• 2 TBSP lemon juice
• Pinch salt

Instructions

• Place a small dish in the freezer to use for testing the jam.
• In a medium saucepan, add frozen or fresh berries, 1 1/2 cups of sugar, and lemon juice. Bring to a full rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes or until a digital thermometer reaches 220 degrees. 
• The cups of blueberries in this recipe cook down to make a chunkier jam. If you want your jams a bit smoother you can carefully use a potato masher as the berries cook down 
• Remove mixture from heat and put a small spoonful of the jam onto the frozen plate and let sit for 30 seconds. Run your finger in the jelly. If it fills the space quickly cook for another minute or two. If it moves slowly it will be ready. Transfer to heat-proof clean jar such as mason jars.
• Cool to room temperature with the jars unopened. Once the homemade jam is at room temperature, seal jars and store in the refrigerator.
• The jam might take 24 to 48 hours to fully set up, but it can be eaten immediately.  This recipe is also a great freezer jam! You can keep your jam in the freezer for up to one year. 

The post Blueberry Jam Without Pectin appeared first on Backroad Serenity.

I love being able to prep meals ahead of time, especially when it helps my mornings go smoother. This baked raisin french toast is a delicious and yummy make ahead breakfast that only takes a few minutes to prep the night before. Bake it in the morning while everyone is getting ready and you can enjoy a delicious no-fuss breakfast together as a family to start your day off right.

For more delicious breakfast ideas try these amazing recipes:

• Lemon Ricotta Pancakes
• Baked Oatmeal
• Easy Breakfast Casserole
• Lemon Coconut Poppyseed Waffles

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Baked Raisin French Toast

Baked Raisin French Toast: a yummy and simple overnight breakfast french toast.  Use raisin bread for a twist on the classic french bread taste. Serve with eggs and a cup of coffee for a delicious and warm breakfast!

Course Breakfast

Cuisine American

Keyword Baked Raisin French Toast

Servings 6 servings

Ingredients

• 1 cup brown sugar
• 1/2 cup butter
• 1 TBSP light corn syrup
• 1 TBSP Maple Syrup
• 5 eggs
• 1 1/2 cups milk
• 1 tsp vanilla
• 6 (1 in) thick raisin bread slices

Instructions

• Cook the sugar, butter and syrups together (1 minutes in the microwave, whisk, repeat until syrup). Pour into a 9×13 inch baking dish. Place the raisin bread on top of the syrup. 
• Mix the remaining ingredients and pour over the bread. Cover and refrigerate overnight.
• Uncover and bake at 350 degrees for 40 minutes making sure not to let the bread dry out. Serve each slice dusted with powdered sugar

The post Baked Raisin French Toast appeared first on Backroad Serenity.

They have the perfect blend of lemony tartness, sweet coconut, and a touch of nuttiness from the poppyseeds. My husband topped his Lemon Coconut Poppyseed Waffles with honey but the kids and I just used regular maple syrup. You could even top them with a delicious berry syrup or fresh berries such as cut-up strawberries or blueberries like we do with our Lemon Ricotta Pancakes. 

Tips for Making these Waffles:

The magic of these lemon coconut poppyseed waffles is in the lemon zest. Don’t skimp on it! It looks like a lot of lemon zest but it really adds such a delicious flavor that blends beautifully with the coconut extract.

I’ve always been a sucker for any type of bread or dessert that is dotted with poppy seeds so we added some to our batter. It adds great flavor with just a hint of nuttiness to the waffles but feel free to leave them out if your family doesn’t like them.

For this recipe, we used a Belgium waffle maker and were able to get 4 large waffles out of the batter, which works perfectly since my kids only eat half of one 🙂 Feel free to use a regular size waffle maker to get more waffles.

Freezing and Storing Lemon Coconut Poppyseed Waffles

If you have extra batter after finishing your morning routine, store the batter in the fridge for 3 – 4 days and make them fresh the next day or later in the week. Alternatively, make all of the waffle batter and freeze the waffles by wrapping them in cling wrap and aluminum foil. Place them in a freezer bag for extra protection. They will keep in the freezer for a few months. This makes an easy on-the-go breakfast for any day of the week and any month of the year. Pop them straight into the toaster to warm them up and it’s as if you just make them that day!

More Waffle & Breakfast Recipes

Looking for more yummy waffle recipes? On our sister site, Made to be a Momma, You may like our Lemon Raspberry Waffles and our fun Waffle Charcuterie Board. They make any breakfast delicious and are easy for large gatherings.

Kids will go crazy for Rainbow Pancakes and this Classic French Toast. Make them on a normal weekend, for a special occasion, or just for fun. They will appreciate your hard work. Just add your favorite toppings and enjoy!Be sure to try our Orange Blueberry Sweet Rolls and our Lemon Raspberry Scones. These make great baked goods for any event as well as a great on-the-go breakfast for busy mornings.

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Lemon Coconut Poppyseed Waffles

The perfect blend of lemon tartness, sweet coconut and poppyseed nuttiness all in a delicious Belgium style waffle. 

Course Breakfast

Cuisine American

Keyword Lemon Coconut Poppyseed Waffles

Servings 4 Belgium Waffles

Ingredients

• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 TBSP sugar
• lemon zest of 2 lemons
• 1/3 cup oil can you canola or coconut
• 2 eggs
• 1 TBSP coconut extract
• 1/3 cup fresh lemon juice
• 1 1/4 cup milk
• 3 tsp poppy seeds

Instructions

• In a medium bowl mix together flour, baking powder, baking soda and salt. Set aside.
• In a small bowl mix together sugar and lemon zest. Add to flour mixture.
• In a separate bowl whisk together coconut oil, eggs, lemon juice and milk. Combine with dry ingredients.
• Stir in poppy seeds. You can add a touch more milk if batter is too thick. 
• Pour into preheated waffle iron and bake as instructed on your waffle iron.

The post Lemon Coconut Poppyseed Waffles appeared first on Backroad Serenity.