This minimal-effort no-pectin blueberry jam is the perfect quickie topper for soft cheese, crackers, bread, or sliced apples.
Make this homemade jam in no time using frozen blueberries, sugar, and lemon juice—no pectin required!. Fresh blueberry jam is a must-have appetizer for any party or just because.
This recipe is truly no fuss, as you can whip it up in a time crunch and it’s sure to be a crowd pleaser. It’s the perfect summer recipe to serve at barbecues or picnics.
Don’t have blueberries on hand? No problem—you can make this recipe with any type of berry.
Without further ado, here’s the recipe for no-pectin blueberry jam!
The ingredient list for no-pectin blueberry jam is as easy as it gets:
Frozen blueberries: Here’s the star ingredient! You can easily find these in the frozen section of your local grocery store. Of course, feel free to sub in fresh berries if you’d like.
Sugar: You’ll need one cup of sugar to make this sweet jam.
Lemon juice: You’ll add 1 Tablespoon of lemon juice to the blueberry jam to brighten up the flavor.
Making no-pectin blueberry jam is very simple and takes just a few steps:
First, heat the ingredients on the stovetop. Place the blueberries, sugar, and lemon juice in a medium saucepan over medium-high heat.
With a wooden spoon, stir occasionally,
and bring to a boil.
Wait for the jam to thicken and reduce. You’ll reduce the jam to a simmer, and stir occasionally until the mixture begins to thicken. This should take about 30 minutes.
When the mixture begins to rapidly reduce, stir constantly, stopping when you begin to feel resistance against the spoon.
Serve the no-pectin blueberry jam. Remove the jam from the heat, and let cool. And then top your favorite soft cheese with your fresh homemade jam!
It’s no secret that the wild blueberries in this recipe are a nutritional powerhouse. This recipe provides a variety of nutrients from the berries!
It is worth noting that jam is high in sugar, so it is best to eat it in moderation.
This homemade wild blueberry jam makes the perfect topper for soft cheese like brie or Camembert. You can top it with chopped pistachios or hazelnuts for extra crunch and color. And then serve it with crackers or sliced apples or pears.
If there are any leftovers (but I bet there won’t be!), a slice of jam-topped cheese makes the perfect salad topper. Use it as a spread on toast, mix it into oatmeal, or enjoy it along with some yogurt for breakfast.
Regularly eating wild blueberries may help improve memory and slow brain aging in adults—and may also help improve mood and decrease depression in some teens!
Once your jam has cooled, you can keep it in an air-tight container in the refrigerator for up to one to two weeks.
More homemade jam recipes
Can’t get enough homemade no-pectin blueberry jam? I don’t blame you! Here are some more jam recipes:
You just can’t go wrong with making this pectin-free blueberry jam. Whether you don’t have pectin on hand or you just want to make your jam as simple as possible, this recipe is easy and results in the most delicious jam you will ever eat!
No-Pectin Blueberry Jam
- 4 cups frozen blueberries
- 1 cup sugar
- 1 tbsp lemon juice
- Place all ingredients in a medium saucepan, over medium high heat. With a wooden spoon, stir occasionally, and bring to a boil.
- Reduce to a simmer, and stir occasionally until mixture begins to thicken, about 30 minutes. When mixture begins to rapidly reduce, stir constantly, stopping when you begin to feel resistance against the spoon.
- Remove from the heat, and let cool. And then top your favorite soft cheese with your fresh homemade jam!
Find this post helpful? At no additional cost to you, you can support the maintenance of running this site by using my Amazon affiliate links to shop. Thank you so much.
Want to go shopping with a dietitian? Here’s your chance! I just opened up my very own storefront, full of plant-based meal plans, grocery lists, recipe books, and more!