This Blueberry Jam is made without pectin. It calls for only 4 ingredients: Blueberries, sugar, water and lemon juice. You will have a sweet and spreadable jam that is perfect for breakfast.
I LOVE how its blueish color turns into an amazing purple color when cooked in cakes, muffins, pies or as a jam or marmalade. Finally, I found it at our local bazaar and made this marmalade.
It was a big surprise for me to see an old lady selling blueberries at the bazaar last week. There was only a small sack of blueberries on the ground in front of her and I saw that she had to explain customers what she was selling.
I immediately recognized the berries I had seen hundreds of times on English blogs and bought 2 kilos! It wasn’t cheap though, I paid 20 liras in total. She said it’s not easy to pick them from bushes, that’s why it’s a decent price. It’s definitely worth every kuruş for these rare berries! I also helped her explain others what kind of a fruit it is and what could be made with it.
I thought blueberry marmalade would be the best way to see that tempting color. I must proudly say that it turned out perfect! I don’t like marmalades too sweet, so I didn’t use too much sugar for it. I love to feel that sourish flavor of berries.
You can spread this blueberry marmalade on a little butter or cream and enjoy at breakfast. If you are a fan of yogurt like me, you can mix it with yogurt and have a super healthy snack!
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Sourish Blueberry Marmalade
Blueberry marmalade with little sugar.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 1 1x
- Category: Dessert
- Method: Preserving
- Cuisine: American
- 1 kg blueberries
- 1 cup water
- 250g sugar
- 1 tbsp lemon juice
- Put blueberries and water in a pot and boil stirring occasionally until mushy.
- Bring it to room temperature and strain using a strainer.
- Transfer the strained part back into the pot.
- Add in sugar and cook until it gets thicker over low heat about 30 minutes.
- Take the scum on the surface with a ladle with holes.
- Add lemon juice, boil for a minute over high heat and let it cold and share into jars.
- Serving Size:
- Calories: 1541
- Sugar: 349.5 g
- Sodium: 22.1 mg
- Fat: 3.3 g
- Carbohydrates: 395.9 g
- Fiber: 24 g
- Protein: 7.5 g
- Cholesterol: 0 mg
Keywords: blueberry marmalade