The best-ever homemade blueberry jam
🫐✨ Homemade Blueberry Jam — Thick, Glossy & Bursting with Flavor
A naturally thickened blueberry jam made with real fruit, sugar, and a touch of green apple for perfect texture — no commercial pectin needed.
Ingredients
- 1 kg blueberries (fresh or frozen, fully thawed)
- 700 g sugar (up to 800 g for sweeter jam)
- ½ green apple, grated or finely chopped (with peel)
- 1 tsp grated lemon zest (optional)
- 1 tsp lemon juice (optional — not citric acid)
How to Make
Step 1: Macerate the Blueberries
- Wash the blueberries and layer them with sugar in a large pot.
- Let rest 2–3 hours or overnight in the refrigerator.
- The fruit will release its natural juices.
Step 2: Add Apple & Lemon
- Add grated green apple (with peel).
- Add lemon juice and zest if using.
- Stir gently to combine.
Step 3: First Boil
- Place the pot over medium heat.
- Bring to a gentle boil.
- Skim off any foam that forms.
Step 4: Boil in Stages
- Cook for 10 minutes, then remove from heat.
- Let cool completely.
- Repeat 2–3 times for better texture and aroma.
Step 5: Test & Finish
- Place a drop on a cold plate — if it doesn’t run, it’s ready.
- Boil an additional 3–4 minutes if needed.
Step 6: Jar the Jam
- Pour hot jam into clean, preheated jars.
- Seal tightly and turn upside down for 24 hours.
Tips & Facts
- Green apples are rich in natural pectin, especially in the peel.
- Pectin reacts with sugar and acid to form a natural gel.
- Lemon juice improves shelf life and color but is optional.
- Without lemon, the flavor will be softer and fruitier.
FAQs
Can green apple replace lemon juice?
Yes. Green apple provides acidity and pectin, making lemon optional.
Does the apple change the flavor?
No — it melts into the jam and highlights the blueberry aroma.
How long does the jam keep?
Up to 1 year sealed properly; refrigerate after opening.