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Blueberry Preserves, jam, jelly, fruit spread, so many different names for cooked fruit in a jar, LOL. Okay, there is probably a distinct difference between each type of fruity, gelatinous substance that can be spread on toast, used as a filling in Blueberry Sweet Rolls, and mixed into ice cream…..
but I have chosen to go with the standard Blueberry Preserves to keep things simple, at least for me. 😉
There are just as many recipe variations as there are name variations, but I have opted to share this simple version that does not use pectin.
Why are you not using pectin in your Blueberry preserves?
I don’t really have a good answer, I just couldn’t really figure out why it was necessary. Pectin is made from fruit and blueberries have a good amount of pectin naturally, so I opted to just skip it….and it turned out perfectly!! These are the Blueberry Sweet Rolls with Lemon Glaze that I mentioned…..
They were in desperate need of new images so I was forced to recreate them. 😉 Have I ever mentioned how much I love my job?
How to make Blueberry Preserves:
This is a seriously simple recipe!! Start by cleaning and removing all of the stems from your blueberries…..
Yes, my cutting board is tilted!! Place the blueberries, sugar, lemon juice and zest into a large saucepan…..
Bring to a boil, squish/mash the blueberries with a potato masher. Continue boiling, stirring frequently until the mixture thickens, about 15 to 20 minutes…..
Pour preserves into a glass jar, or sealed container and store in the refrigerator until ready to use…..
I make preserves to use immediately in recipes, like this dairy-free Blueberry Cheesecake Ice Cream…..
or as a delicious filling for Kolaches…..
If you would like to make a double batch and “can” it for future use – place preserves in glass jars. Seal with cap and bands and place in boiling water for 15 minutes to seal.
more delicious blueberry recipes:
Now wasn’t that easy? Have you made your own preserves before?
- 2 ½ cups fresh blueberries cleaned and destemmed
- 1 ¼ cups granulated sugar
- 1 Tablespoon lemon juice
- 1 teaspoon fresh lemon zest
- In a large saucepan combine blueberries, sugar, lemon juice and zest.
- Bring to a boil and squish/press the blueberries with a potato masher.
- Continue to boil, stirring frequently until preserves thicken, about 15 to 20 minutes.
- Pour preserves into a sealed container and store in the refrigerator until ready to use.
- I make preserves to be used in specific recipes, not to can and store.
- If you would like to can your preserves, place in glass jars with cap and bands. Place in boiling water for 15 minutes to seal.
- This recipe make 1 1/2 cups of Blueberry Preserves.