Blueberry Preserves
Make blueberry preserves in just 15 minutes, no canning skills required. This delicious fresh blueberry sauce is perfect for spooning over pancakes, toast, and so many more delicious recipes.
If you've never made homemade freezer jams before, you are going to be immediately hooked after trying this easy blueberry preserves recipe.
Taking fresh fruit and turning it into the most delicious jam you've ever had in just minutes feels like magic.
My kids pretty much refuse to eat any jam or jelly that isn't homemade these days. They love that fresh, fruity flavor so much, while I love how little time it takes.
Why This is the Best Recipe
I've enjoyed making so many different flavors of homemade jams over the years, but I think this is the best blueberry preserves recipe because:
- No Canning Required: Just like all my jams, you don't need to have fancy canning skills. Simply load your mason jars up and store in the fridge or freezer.
- Classic Blueberry Flavor: When you use in-season summer blueberries, you will be making the freshest blueberry jam ever.
- Versatile to Use: Don't just stop at toast, there are so many ways to use up homemade blueberry jam. Be sure to check out my serving suggestions below.
Ingredients
This simple recipe only requires four ingredients:
- Fresh Blueberries: You could use frozen blueberries if it is all you can find this season, but this recipe is best made in the summertime.
- Sugar
- Pectin: I buy the kind that comes in the little jar with a lid, not the box. You only need a little bit so this prevents having to waste the rest of the container.
- Fresh Lemon
Mix the Sugar and Pectin
To make the preserves, start by mixing together the sugar and pectin in a large bowl.
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Cook the Blueberries
Rinse the blueberries well and then add them to a large saucepan.
Pour the sugar mixture over the top.
Place the saucepan over medium high heat and bring the mixture to a boil.
The sugar will help release the juices from the blueberries as they warm through so don't worry about the consistency just yet.
Once the juices have been released and have come to a boil, reduce the heat to medium and simmer for 10 minutes.
I used the back of my cooking spoon to burst the blueberries against the side of the saucepan as they cooked. This helps make a smoother texture for the final preserves.
If you prefer a chunkier jam, you can skip that step.
How to Tell When the Preserves are Done
When the sauce from the blueberries clings to your cooking spoon and is just thick enough to hold shape when you swipe a finger down the back, the blueberry preserves are ready.
Pull the saucepan from the heat and allow the blueberries to cool to room temperature before storing.
Storage Tips
Ladle the completely cooled blueberry preserves into clean mason jars for storage.
Simply add the lid and store in the fridge for up to 30 days or freeze for up to one year.
Serving Suggestions
Blueberry preserves is the perfect topping to spread over a buttermilk drop biscuit or piece of buttery toast but the uses don't stop there.
Try spooning some over warm buttermilk pancakes or buttermilk waffles instead of syrup. Toast a slice of lemon poppy seed bread and spread the preserves over the crispy top.
Add even more blueberry flavor to a square of lemon blueberry baked oatmeal or use this as the filling for these sweet blueberry pie bombs.
📖 Recipe
Blueberry Preserves
Ingredients
- 3/4 cup sugar
- 1 1/2 teaspoon pectin
- 4 cups fresh blueberries
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Add the sugar and pectin to a large mixing bowl and stir with a spoon.
- Add the blueberries to a medium saucepan and pour in the prepared sugar mix. Add the fresh lemon juice and stir it all together.
- Cook the blueberries over medium-high heat and bring them to a boil. Reduce the heat to medium and simmer for 10 minutes. Stir it to ensure the fruit is evenly combined and nothing burns on the bottom.
- Once the preserves coat the back of a wooden spoon, remove from the heat and allow to cool to room temperature.
- Store in an airtight container for up to 30 days in the fridge or freeze for up to one year.
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