Blueberry Preserves
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This recipe for Blueberry Preserves is a simple way to make jam at home that only requires three ingredients. Use Blueberry Preserves in cookies, cakes fillings, or spread on top of toast!
Try this Blueberry Preserves recipe in The Best Jam Thumbprint Cookie Recipe, Blueberry Babka Coffee Cake, or slathered on top of butter on my Homemade Sesame Bagels.
Table of Contents
What are preserves?
Preserves are a fruit spread that is made with cane sugar as the sweetener. Preserves are also known to have larger pieces of fruit in them, as opposed to jam or jelly. I like to think of this as preserves are “preserving” the fruit, haha, and keeping it more whole. Preserves can be used on top of toast, cheese, or in other recipes as well like pop tarts or cakes!
What is the difference between jelly, jam, and preserves?
Not a whole lot to be honest, but it's mostly the texture and the type of fruit that is used to make them. While jelly is made using fruit juice, it has the smoothest consistency. Jam has some small bits of fruit in it and preserves can have larger chunks of fruit. I usually prefer to make preserves because I like the chunks of fruit, especially if I'm using in another recipe. But, all three are a great healthy topping for toast in place of butter. Or, for me it just makes me use less butter haha.
Secretly, I made this recipe for Blueberry Preserves because I am going to be using this to make The Best Jam Thumbprint Cookie Recipe. Other uses for Blueberry Preserves would be to top bagels, toast, pancakes, waffles, scones. And this also makes an amazing gift as well.
Why You'll Love This Recipe
Homemade: I love making homemade Blueberry Preserves because they are so fresh when you make them at home. I think they taste ever better than buying a high quality jam.
Easy: This recipe for homemade Blueberry Preserves is so easy! It only requires three ingredients and it takes no time at all.
Many Uses: You can use homemade Blueberry Preserves on so many things! I love this just on toast or bagels in the morning. I also love adding on top of waffles and pancakes. You can also use this to make blueberry thumbprint cookies with The Best Jam Thumbprint Cookie Recipe.
Ingredients
Organic Blueberries (fresh or frozen)
Organic Lemon
Tools Needed
Spatula
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Step by Step Instructions
Step 1
Add blueberries, cane sugar, and lemon juice to a medium pot. Cook over medium heat until the sugar has dissolved. Turn the heat to high and boil for 1 to 2 minutes, stirring occasionally.
Step 2
Turn the heat back down to medium/low and simmer for about 10 minutes or until the consistency is thick. Transfer to a glass jar and let cool to room temperature. Store in the fridge for up to 2 weeks.
Baker's Tips
- You can use fresh or frozen blueberries for preserves. Whatever you have on hand is fine!
- Once the blueberries start to bubble, you can squish them with your spatula to break them up easier.
- If you want smaller fruit pieces, you can cut up the blueberries beforehand and you'll end up with a smoother consistency.
FAQ's
Yes! You can use fresh or frozen for this recipe. If you are using frozen, no need to thaw them as the liquid will evaporate as you cook them.
The only difference between preserves and jam is how large the fruit pieces are. In jam, you don't have very many large pieces of fruit. In preserves you have more pieces of fruit. That's it!
You can use preserves anywhere you'd use jam. So, slather it on toast and bagels. Add on top of waffles or pancakes. Use in my recipe for The Best Jam Thumbprint Cookies!
Craving More?
Blueberry Preserves
Equipment
Ingredients
- 226 grams blueberries (fresh or frozen)
- 57 grams cane sugar
- ½ teaspoon lemon juice
Instructions
- Add blueberries, cane sugar, and lemon juice to a medium pot. Cook over medium heat until the sugar has dissolved. Turn the heat to high and boil for 1 to 2 minutes, stirring occasionally.
- Turn the heat back down to medium/low and simmer for about 10 minutes or until the consistency is thick. Transfer to a glass jar and let cool to room temperature.
- Store in the fridge for up to 2 weeks.
Notes
Nutrition
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