If using fresh berries, use a colander to rinse them quickly and thoroughly. Remove any stems or debris. Discard any bruised, mushy, or moldy berries. There is no need to dry them.
If using frozen berries, thaw before using. Place them directly in the saucepan. Remember not to discard the liquid; it is essential in creating the perfect jam from frozen berries.
Combine all the ingredients in a medium saucepan.
Place the saucepan over medium heat and bring the mixture to a simmer, stirring frequently for about 5 minutes until the blueberries begin to burst.
Use the back of a spoon to gently mash about half of the berries. This will help release their juices and pectin.
Increase the heat to medium-high and bring the mixture to a rolling boil. As the jam cooks, it will thicken, and the sugar will dissolve completely.
Stir the mixture consistently to ensure even cooking and to prevent the sugar from burning on the bottom of the pan. Cook until the mixture separates when drawing a line in the pot, which should take about 15- 20 minutes or until it reaches your desired consistency.
You can also check the jam's readiness by using a candy thermometer and cooking until it reaches a temperature of 220°F (104°C) or until it coats the back of a spoon.
Once the jam reaches your preferred consistency, remove the saucepan from the heat and let it cool for a few minutes.
Carefully ladle the jam into clean, sterilized jars or containers. Cool to room temperature, cover and refrigerate.
Enjoy your delicious, homemade blueberry jam without the need for pectin!
Video
Notes
Use fresh or frozen blueberries: Fresh blueberries are ideal when in season. Use frozen blueberries as a convenient year-round option.
Don't skip the lemon juice: Lemon juice not only adds a bright tanginess to the jam but also helps to trigger the natural pectin in the fruit and create a thick, spreadable consistency. [source]
Mash the blueberries: Gently mashing them with a potato masher or the back of a spoon during cooking helps them break down and release their juices, which thickens the jam naturally.
Constant stirring: Once the mixture starts boiling, it's important to stir it regularly and keep a close eye on it to prevent burning.
The final consistency: Once removed from the heat, the jam will continue to thicken as it cools down, so don't worry if it seems a bit runny while still hot.
Total yield is 2 cups. One serving is calculated as one tablespoon. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.