Blueberry Preserves
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Last Updated on July 28, 2022 by Lisa Johnson
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…..
Note:
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:
Bakery Style Blueberry Muffins
Now wasn’t that easy? Have you made your own preserves before?
Enjoy!!
Blueberry Preserves
Ingredients
- 2 ½ cups fresh blueberries cleaned and destemmed
- 1 ¼ cups granulated sugar
- 1 Tablespoon lemon juice
- 1 teaspoon fresh lemon zest
Instructions
- 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.
Notes
- 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.
I’ve never made them, but they sure look good. I seriously think I would weigh 300lbs if I lived anywhere near your kitchen:)
Yes – they must be de-stemmed 🙂 This looks great Lisa! I love how it goes with ice cream – tis summer!
LOVE how easy but AMAZING this turned out! I love using real fruit preserves. Pinned.
Yum!! I made some last year and I was so pleasantly surprised at how easy it was and how yummy it came out! As always Lisa your recipes are mouth watering amazing! 🙂
Cathy
Totally I wish I could lick my computer screen and take a bite of this! You have such amazing recipes and beautiful photography! Pinned and shared! Thank you for being a part of Totally Terrific Tuesday link party!!
Jess 🙂
I’m in love with this! Thank you for sharing this with us! Pinned and tweeted! I hope to see you at tonight’s party. We are always so impressed with your creations and can’t wait to see them! Lou Lou Girls
Hello, I was wondering if you could use frozen whole blueberries?
ugh – first attempt at making preserves. They turned rock hard in the refrigerator. Thoughts on what I did wrong?
Hi Allison, if all the ingredients are correct {which I’m sure they are} then the cooking time/temp is the only thing that comes to mind. Maybe your stove cooks hotter than mine?? The final image of the preserves in the jar with the spoon was taken right after I made the preserves, so that shows the consistency that mine are. I hope that helps. 🙂
I just now made this and it turned out awesome, I just used a little less sugar.
Can you use frozen blueberries in this recipe?
You sure can Donna! It is best to let them soak in the lemon juice and sugar for a few hours first though to soften the skins.