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–+ servings
homemade blueberry preserves in a glass jar with a spoon on a white marble counter.

Homemade Blueberry Preserves (No Pectin)

Mimi Council
This simple blueberry preserve recipe can be used for topping toast, waffles, pancakes, or filling cookies and cakes.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Ingredient
Cuisine American
Makes 6 ounces
Calories 58 kcal

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 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

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.
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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