Recently, my husband and I took our one-year old daughter blueberry picking, and brought a little over 8.5-lbs of blueberries home. Our daughter absolutely loves blueberries, so we knew she would have fun, and we were ready to make our own jam and syrup, as well as some blueberry scones.
We looked at different jam recipes and decided we wanted to do one without adding sugar or pectin. After looking around, we came up with the below recipe. This recipe uses honey, blueberries, fresh lemon, and nothing else. That’s really it! It sets up amazingly well and is so delicious, we actually went picking again and came home with another 7lbs. We put some in mini jars this time, which will be nice to share with family and friends.
This recipe will yield about two (8)-oz jars of jam. It will vary slightly based on the blueberries and how much you reduce it, but not by too much.
(1) cup honey
(4) cups blueberries
(2) tablespoons fresh lemon juice
(1) teaspoon fresh lemon zest
- Add all ingredients to a saucepan over high heat. Allow to come to a boil, stirring occasionally.
- Once the mixture begins to breakdown and is boiling, reduce to low heat and allow to simmer for 30-40 minutes.
- The berry skins will breakdown on their own, so don’t worry about mashing. Just stir occasionally and make sure it is actively simmering. You may need to adjust your burner heat according to your stove.
- Once the mixture has reduced down by about half, the skins have almost completely vanished, and you have a dark, rich color (almost looks black in spots) you can remove the blueberry jam from the stove.
- Immediately ladle into jars and seal tightly. If you are going to use within three months, you can pop these into the fridge and they will seal. Keep them in the fridge with the rings on, and they will store just fine.
- If you are looking for long term storage, process your jars in a pressure canner, following your canner’s directions to properly fill and heat. Then process jars for 8 minutes at 5lbs. Once removed from the pressure canner, allow to cool fully, then wipe down, remove rings and store in a cool, dark place.
I am truly in love with this recipe. The jam is sweet without being overpowering. The honey really allows the bright, tangy, naturally sweet flavors of the blueberries to come through, and the lemon just highlights the acidity just right. I love it on a toasted English muffin with a little butter (the saltiness of the butter just compliments the jam so well!!), and I’m planning on mixing a spoonful into my oatmeal come winter. Mmm.