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.
If you love homemade jam recipes without pectin like this, you might want to see our mulberry jam and damson plum jam too.
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!
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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
Ingredients
- 1 kg blueberries
- 1 cup water
- 250g sugar
- 1 tbsp lemon juice
Instructions
- 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.
Nutrition
- 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
Nami | Just One Cookbook says
Japan too, we never seen fresh blueberries in stores growing up - now we have but SUPER expensive. I'm so fortunate to enjoy fresh blueberries to enjoy for a few months here in California. I would love to make this marmalade one day!
Lesley says
Hi, love your blog. I was interested that you called this recipe marmalade rather than jam as I had always understood that marmalade is made from citrus fruits and uses only the peel, whilst jam uses the whole fruit. The UK takes almost all of Spain's crop of Seville Oranges because we're such huge marmalade fanatics here! It was amazing to see the roads in Seville lined with orange and lemon trees when we visited. Will definitely have to to try this recipe as its less sweet. Best wishes Lesley
Zerrin says
Hi Lesley, I didn't know that marmalade is only made from citrus fruits peel. Marmalade in our cuisine is thicker and fruits inside are mashed, so it's more like a fruit puree. If you love sour marmalades or jams, you will love this one! Cheers from Turkey!
Karin Anderson says
I'm living in the country that is known for their wild blueberries. We eat as many as we can during the season. If you can get hold of them again, try a blueberry pie (something that Maine is also famous for). I'm happy to give you the recipe.
Karin
Zerrin says
Blueberry pie sounds like something I MUST try! Would love to get your recipe Karin! Will check out your blog to see if you shared it there!
Karin Anderson says
It's not yet in my blog (only a sour cherry and a rhubarb-strawberry pie). But I can send you a message in Facebook.