Homemade Wild Blueberry Jam is the best
- fresh, light, and delicious homemade jam
- keeps really well (for at least one year), so it's perfect for canning
- amazing for breakfast, brunch, or desserts
- vegan, dairy-free, and gluten-free
- it's not overly sweet
- made in just 20 minutes
Essential ingredients for Wild Blueberry Jam
Here you will find a little more information about essential Blueberry Jam ingredients.
Blueberries - use wild blueberries for this jam. They can be fresh or frozen. If you're using frozen wild blueberries, you can feel free to make this jam all over the year.
Sugar - this jam isn't overly sweet, so feel free to add more or even less sugar.
Lemon juice and citric acid - lemon and blueberries are best friends in general and in this jam. The flavor is well-balanced, sweet, and fresh.
Kotanyi Jam Fix - Kotanyi has been our partner for years. They released new products for making jams: Jam Fix 3:1, Jam Fix Gozdni Sadeži in Jam Fix Slive. They are all vegan and made with agar. However, if you can't get it in your country, don't worry, substitute it with pectin - make sure to follow package instructions for the quantities.
Storing
Keep your canned Wild Blueberry Jam in the dark, cold place (like a pantry) for up to a year.
If you want to keep it even longer, you must pasteurize it. You can do that by filling the hot canning jars with jam. Wrap the jars with a wet kitchen towel, so the jars aren't touching. Place them into a preheated oven (at 85 °C / 185 °F) for 20 minutes. This way, the jam will be pasteurized. Remove the blueberry jam from the oven, remove the wet kitchen towel, and wrap the jars into a dry kitchen towel. Set aside until the jam comes to room temperature slowly, then store in a dark, dry place for up to 2 years.
Try these amazing jams and marmalades
Thanks to Kotanyi Slovenija for all the amazing spices that we adore and make our dishes richer. All the opinions are ours, and we only share our honest opinion and recommendation for great products that we actually use.
METHOD
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Prepare the canning jars
Clean four medium-size (approx. 350ml / 12 fl oz) canning jars. Preheat the oven to 100°C / 210°F. Place the jars on a baking sheet. Place them in the oven for 10 minutes. Bring water to a boil in a small saucepan over medium heat. Add the lids and cook them for 3 minutes to sterilize.
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blueberries
Add cleaned wild blueberries, 300g (1 1/4 cup) of sugar, and lemon juice to a bowl. Stir to combine. Add the remaining sugar (50g or 1/4 cup) into a small bowl along with the Kotanyi Jam Fix and citric acid. Stir to combine.
TipOptionally place the blueberries in the fridge overnight to macerate. They will release juice and become even more delicious. -
cook the wild blueberry jam
Transfer the blueberry mixture into a large pot. Place over medium heat and bring to a boil while stirring regularly. Simmer for 10 minutes, add the Jam Fix mixture and cook for another 5 minutes. Occasionally stir the jam while cooking, and using a spoon remove any foam that forms on top while cooking.
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wild blueberry jam
Remove the jam from the heat, stir, and fill the hot jars (be careful) with the blueberry jam. Tightly close with a lid. Using a kitchen towel, wrap the jars tightly and let them cool to room temperature slowly. Keep the canned jam in the dark, cold space for up to a year.
