Blueberries? Or Rainbow drops?
I recently encountered raspberry preserves that tasted amazing. I wanted to try making my own and I decided on a blueberry preserve jam. This was my first time making the recipe. First, I want you to know I used frozen blueberries. When doing some research, I found jam recipes with frozen fruit, so I don’t believe fresh blueberries would have made a difference in taste. However, if you do make the jam with fresh blueberries and find a difference, please comment below.
I personally enjoyed this jam because it was not overwhelmingly sweet. I think has the right amount of thickness for a topping. I’ve tried this on a biscuit, mixed with non-fat plain yogurt, and I even used it to spice up a cheesecake.
Please leave a comment below on how you enjoyed this blueberry delight!
Jammin’ Blueberry Jam
- Cooking Time: 10 minutes
- Servings: 1 cup
- 1 cup blueberries
- 1/3 cup water
- 1 1/2 tbsp granulated sugar
- 1 tsp lemon juice
- 2 tsp all-purpose flour
First add in blueberries with the water into a small pot and bring to a boil. After, smash berries. Add in sugar and lemon juice as you mash the blueberries. Once you have reached a desired consistency, add in flour for thickening.
Side note: I like my jams to be chunking with fruit in it. Some of you may want a smoother texture. Feel free to add blueberries into a food processor for desired texture.