This vegan, gluten-free, eggs-, nuts-, soy- and lactose-free blueberry lemon jam is a deliciously fruity spread made from fresh blueberries and granulated sugar.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 15 mins – easy
🍽 4 servings – 1359 kcal per serving
|
Serving
528g |
Fat
1g |
Sat. fat
0g |
Sodium
5mg |
|
Carbs
349g |
Fibers
4g |
Sugars
341g |
Proteins
1g |
INGREDIENTS
- 4 cups blueberries
- 6 cups granulated sugar
- ⅓ cup lemons
- 3 ounce liquid pectin
TOOLS
- 1 zester
- 1 squeezer
- 4 jars
- 4 lids
- 1 sauce pot
- 1 spoon
STEPS
Zest lemons with a zester.
Squeeze the zested lemons with a squeezer.
Combine blueberries, granulated sugar, and lemon zest in a sauce pot. Heat the mixture until boiling for 5 minutes, stirring occasionally. Stir in juiced lemons and liquid pectin. Reduce heat and simmer for 1 minute, stirring constantly, then turn off the heat.
Remove the skim foam from the blueberry lemon jam with a spoon.
Divide blueberry lemon jam into jars and cover them with lids.
It’s ready to be served !
