Wild Blueberry Jam

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It is blueberry season here in Sweden and I can tell you that those little berries are wonderful. They are sweet and juicy, so I have making everything that I can think of with blueberries. We have had pie, cake, cheesecake with blueberries, and next I think we will try a blueberry cobbler, but I could not pass up the chance of making jam.

I wanted this jam to be a little bit sour, and not overly sweet. You can of course add more sugar, but I found that this recipe is prefect for not only bread but it is great with cheese. I added lemon zest and a little lemon juice to help bring out the blueberries and give it that little something extra.

This jam is without pectin so you either need to eat it right away or freeze it in little batches. I have given some away as gifts, tie a little bow about the jar and print out a label and you are set.



    • 6 cups or 12 Dl of Blueberries
    • 2 1/2 cups or 5 Dl of Sugar (add up to 3 1/2 cups or 7 Dl if you want a sweeter jam)
    • Zest of one lemon
    • Juice of a half of lemon



    1. Use a thick bottom pot, add the blueberries, sugar, zest, and juice into the pan. Cook on medium-high heat until the mixture starts to bubble.
    2. Stir mixture often and let boil for 15 to 20 minutes or until it is thick. Do not let the blueberries stick to bottom of the pot.
    3. Once the mixture has thicken, ladle the jam into jars up to about 5mm of the top of the jar.
    4. Once the jam has cooled place in the freezer until you need it, or wrap a bow about the jar and give it to someone special.


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