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Homemade Blueberry Preserves without Pectin

AUTHOR: Danielle Walker -

SERVES: fills an 8 oz jar


  • 3 cups blueberries (frozen and thawed or fresh)
  • 3/4 cup honey (you can use more or less depending on how tart your berries are)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest


  1. Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.
  2. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
  3. Skim off any foam, then ladle the jam into a sterilized jar.
  4. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.
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  • Patricia Holton Enderby

    Can I use grapes instead? I received concord grapes in my farm box today and we won’t eat them and wanted to try preserves. Any suggestions on if I need to add anything or would it be the same process.

  • Faith Jay

    Can the honey be substituted with sugar?

  • Robin

    I used frozen blueberries and only 1/4 cup honey. It was perfect! Even my picky kiddo liked it! I also left out the lemon zest as I don’t have the tool for that :). Thanks for a great recipe!! I’m going to try strawberries next!