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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!
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Course Side Dish

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.