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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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  • emaliah82

    Just gotta throw another comment in here… felt like a breakfast for dinner kind of night so I thawed some almond flour pancakes I had in the freezer and put warm blueberries preserves on them. OH MY GOSH! Felt like I had died and gone to heaven the combination was just that good! :)

    • Against All Grain

      We love doing that! I water it down a little to make it more of a syrup consistency

  • Kathy Scollan

    This may sound like I don’t know how to cook, but I do tend to follow recipes so I am concerned about leaving an ingredient out. My body does no do any citrus so can I leave out the lemon and still have a decent jam? TIA…Kathy

    • Against All Grain

      Glad you asked – the lemon brings out the natural pectins in the fruit which is what makes it gel up.

      • Kathy Scollan

        So, do you know of anything that I could use? Citric acid in any form gives me hives on the palms of my hands. Thanks

        • Against All Grain

          Oh wow sorry! I’m not sure, this was kind of my first time venturing into homemade jam land. I’m sure a quick google search will turn back a bunch of options. You can buy pectin in a packet which most canning recipes call for so maybe that will be your best bet

        • Denise

          You can use chia seeds to thicken anything. Not sure how much you would need to add, but I know it isn’t much.

  • Diana

    Wow, I never thought I could make this at home, and SO easy! I only had a little over half a cup of honey and I had ZERO lemons, but I did have some Key Lime Juice- I was desperate… I had no zest either. I went ahead and made it anyway, and let me tell you. I LOVE the flavor! I don’t think I am ever buying blueberry preserves AGAIN. Thank you so much for this wonderful recipe!

  • Alli

    Made this with agave nectar instead of honey, and added grated ginger root for added flavor. Simple and tastes great – thank you!

  • Bonnie Jean M. durning

    I bought a canner then found out I could not use it on my glass top stove. Is there any way to can without the stove top canner? I wanted to be able to store the jam on the shelf not in my refrigerator/freezer.

    • Against All Grain

      Sorry I am not well versed in the canning world!

      • Johanne

        I use a regular pot. just make sure to put a dish towel on the bottom of it so the jars don’t break from the rolling boil. Add water so the jars are slightly peeking out, then boil for 10 min.