How to Make Blueberry Jam without Pectin

This blueberry jam without pectin recipe is really simple to make, all you need is some fresh blue berries and sugar. Our family loves it, and I never bought another jam after made this very berry jam at home. I make it in small batch to keep it fresh. It goes with many things, such as croissant, toast, scone, and yogurt.

Why Blueberry Taste Much Better After Cooked?

First of all, the flavour is concentrated after cooked. Secondly, the blueberry contains tons of blueberry chemical compounds in the skins. During the cooking process, the blueberry cells are broken down, and releases the flavonoids.

Can Frozen Blueberries Used for Blueberry Jam?

Yes, frozen blueberries can be used for blueberry jam. Add sugar to the blueberries while defrost, helps the skin soften faster.

What are the Health Benefit of Blueberries?

Blueberries contains highest level of antioxidants amount fruits and vegetables, and may help prevent heart disease, lower blood sugar, and anti-inflammatory.

Prep Time: 5 mins
Cooking Time: 25 mins
Total Time: 25 mins
Serving: 10

Ingredients:                

Blueberry: 1pt
Sugar: 2 tbs

Instruction:

1. Wash all blueberries throughly, and place them in a small sauce pan.
2. Cook in medium heat for 5 mins, and stir constantly to avoid the berries sticks to the bottom.
3. Add sugar and keep stirring until all sugar melts. Turn the heat to low, simmer for 20 mins.

Pour the jam to a dried clean glass jar, seal when it is still warm.

Tips:

• Make sure the glass jar is clean and completely dry before placing the jam into the jar.
• Cap the jar while it is hot or warm, once it cools down, it would be automatically sealed.
• When cap the warm jar, make sure to use a tea towel to wrap the jar to prevent the heat.