Homemade Blueberry Preserves (No Pectin)
This simple blueberry preserve recipe can be used for topping toast, waffles, pancakes, or filling cookies and cakes.
Equipment
- Digital Food Scale
- Small Pot
- Spatula
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 small saucepan.
- 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 the mixture to a glass jar and let cool to room temperature.
- Store in the fridge for up to 2 weeks.
Video
Notes
Tips
- You can use fresh or frozen blueberries for preserves. Whatever you have on hand is fine!
- You can make this with other fresh berries such as raspberries, strawberries, or blackberries too
- Once the blueberries start to bubble, you can squish them with your spatula to break them up easier.
- If you want to make a blueberry jam recipe, you should just chop the blueberries before adding to the top. Slicing them in half, or in quarters, depending how big they are will give you the best blueberry jam! The size of the fruit pieces are the only difference between homemade jam and preserves.
- If you want to make a larger batch, just double or triple the recipe and use a large pot.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 58kcalCarbohydrates: 15gProtein: 0.3gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 0.5mgPotassium: 30mgFiber: 1gSugar: 13gVitamin A: 20IUVitamin C: 4mgCalcium: 2mgIron: 0.1mg
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