This blueberry jam recipe can be made in a few simple steps and is almost impossible to miss.
And I truly believe it is the best blueberry jam, nothing less.
It works just as well with fresh blueberries as frozen blueberries.
It is delicious with croissants or toast, vanilla ice cream, Greek yogurt or to accompany a slice of pound cake.
Blueberries and their benefits
Blueberries, whether wild or cultivated, are a true concentrate of benefits and flavors.
This blue pearl is loved for its anti-inflammatory properties, its richness in antioxidants and its high vitamin C content, but above all for its taste!
Delicious on its own, blueberries are unmatched to accompany meat, enhance fruit salad, pancakes or yogurt.
Personally, I prefer to eat it as is or turn it into jam. You will find the recipe for this blueberry jam at the bottom of this article.
Choosing and storing blueberries
However, some tips also apply to blueberries when it comes to choosing and storing them:
- choose fruits that are well colored and not wilted;
- store them in the fridge, without washing them;
- rinse them briefly under water just before eating them;
- you can also freeze them after washing and drying them.
Did you know that?
The little white film that is sometimes found on blueberries is of natural origin and is called pruinosity or pruina ?
About this blueberry jam recipe
Like I already mentioned, this recipe is magical because it can be prepared in a few simple steps and is impossible to miss!
Why is lemon juice added to the recipe?
This jam recipe has a little less sugar than in classic recipes and the lemon juice helps to form a gel. Without it, the jam may be too runny.
But don’t worry, you won’t taste the lemon in the jam!!
What type of blueberries should you choose to make this jam?
You can use both cultivated or wild blueberries to make this recipe.
But I have to say that I have a clear preference for wild blueberries which have a more pronounced taste and are sweeter.
Fresh or frozen blueberries?
To make this jam recipe, you can use both fresh and frozen blueberries.
But if you use frozen blueberries, you may need to extend the cooking time a little.
- 10 cups of blueberries (ideally wild blueberries)
- 3 cups of sugar
- 2 Tbsp fresh lemon juice
- Add the blueberries, sugar and lemon juice to a saucepan.
- Mix the ingredients so that the sugar is evenly distributed.
- Bring to a boil, stirring frequently.
- Immediately lower the heat and simmer for 30 minutes over low heat, stirring frequently.