A easy recipe to make homemade blueberry jam without pectin
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
- Recipe cuisine English/Scottish
Wash and rinse blueberries.
Place them in a stock pot with a cup of water. Bring to a boil.
Cover and lower the heat.
Let the mixture simmer for about 15 minutes.
Add the spices, salt, and honey.
Simmer, uncovered, on low heat, until the fruit has cooked through, about 20 minutes.
Stir periodically and taste towards the end of cooking.
Add more honey if desired.
While jam is cooking, sterilize jars and lids by placing them in the sink, pouring boiling water over them, and draining them on a clean dish towel.
Separate oven racks so that a jar fits in between them and line the racks with cookie sheets.
Preheat oven to 200°C.
Ladle hot jam into hot jars.
Make sure you leave 5 cm of headspace from the top of the jar.
Remove air bubbles and adjust headspace as needed.
Wipe any jam off of jar rims and put lids on jars.
Screw bands down until tight.
Turn off the oven.
Place jars in oven and leave them in for 6 hours or so.
Test jars by pressing on the top to make sure that the lid is firm.
Repeat the oven canning process for any lids that are not firm.
Label jars with name and date, place on pantry shelves.
Enjoy with grilled salmon, on breakfast toast, or with pancakes.