- Prep-time: / Ready In:
- Makes about 1 cup
- Serving size: 1 tablespoon
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With just three ingredients, this small-batch quick jam without added pectin or processed sugar is no-fuss all the way. If you’re making jam but don’t have pectin, a lemon can save the day. The natural pectin in lemon juice and seeds acts as a thickening agent. Get the lemon juice, blueberries, and maple syrup simmering. Then add the lemon seeds—we recommend using a tea infuser, but if you don’t have one, you can just put the seeds straight into the pot and scoop them out after cooking. The intense berry flavor of homemade blueberry jam is far superior to store-bought and is best enjoyed with a slice of whole grain bread or double-toasted gluten-free Buckwheat Bread.
For more inspiration, check out our guide to making all kinds of quick homemade jam!
By Carleigh Bodrug,
Ingredients
- 1 medium lemon, juiced (reserve lemon seeds)
- 2 cups fresh blueberries
- 3 tablespoons pure maple syrup
Instructions
- Place lemon seeds in a tea infuser. (If you don’t have a tea infuser, drop the lemon seeds straight into the jam and remove them after cooking.)
- In a medium saucepan combine lemon juice, blueberries, and maple syrup. Bring to boiling over medium; reduce heat to low. Simmer 5 minutes.
- Using a potato masher or the back of a fork, mash blueberries to thicken the mixture. Drop tea infuser (or loose seeds) into the pan. Continue simmering 20 to 25 minutes more or until thick.
- Let jam cool in pan. Remove tea infuser (or loose seeds). Transfer jam to a jar with a tight-fitting lid. Store jam in the refrigerator up to 1 week.
Per serving (1 tablespoon): 21 calories, 5.4 g carbohydrates, 0.2 g protein, 0.1 g total fat, 0 g saturated fat, 0 g cholesterol, 0.7 mg sodium, 0.5 g fiber, 4.2 g sugar
Note: Nutritional information is provided as an estimate only.
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