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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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  • Miri

    Can I use stevia instead of honey?
    Stevia is the only sweetener I’m allowed.
    How much shall I use?

  • Tanya

    My question is: If using the canning method how long can I store the jam. With the traditional method with sugar I know it can be stored for about a year. I’ve done this in the past and I want to make more than just a couple of jars

  • fabia

    i was wondering why the no pectin. i’ve been trying to research what is bad about pectin and couldn’t find anything. i make my own jams and use honey as a sweetener and pomona universal pectin (derived from citrus fruit).

  • Lauren

    Would this also work with blackberries? I’m a huge fan of blackberry jam!

  • Sarah Hartley

    Do we have to leave it in the refridgerator for a couple weeks or can we eat it after a few days…or hours..??? 😉

    • Amber

      Ha ha right?! ; P