The jam and the syrup are made from the same batch, so the ingredients are weighed only once. The amount of lemon juice is for the whole batch. The cooking time depends on the pan, the amount of fruit and the juice you separated. To store it in the cupboard, you need a preserving method validated for this mixture. Storage guide
Blueberry jam without pectin
Blueberry jam made from fruit macerated overnight with sugar and cooked separately from the syrup.
Prep time: 15 minCook time: Until it reaches the consistency you wantChilling time: Macerating: Overnight, in the fridgeServings: 1
Classic method
Ingredients
- 5 kg blueberries
- 3 kg sugar
- 250 ml lemon juice — the amount for the whole batch
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How to make it
- Wash and pick over the blueberries. Weigh the fruit and the sugar.
- In the evening, sprinkle the sugar over the fruit. Leave it to macerate overnight in the fridge, until juice forms.
- The next day, strain the fruit and keep the liquid separately. Divide the lemon juice between the fruit and the liquid; the amount in the ingredients is for the whole batch.
- Cook the drained fruit on its own, stirring often and skimming off the foam. Test it on a cold plate; the jam thickens further as it cools.
- Pour the jam into clean jars. Once it has cooled, keep it in the fridge or freeze it in suitable containers.
Nutritional values
Nutritional values can be calculated after weighing the finished jam and measuring the syrup, dividing the sugar between the two products.
Source: From the same batch: Blueberry syrup
Part of: Autumn recipes, Homemade jams and syrups
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