This easy blueberry jam recipe is gluten-free, pectin-free, and low in sugar. It's made with fresh blueberries, maple syrup, and a touch of lemon juice for a burst of flavor. Enjoy it on toast, as a topping for yogurt, or as a filling for your favorite gluten-free pastries.
Ingredients: 4 cups fresh blueberries. 1/4 cup maple syrup. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. 1/4 teaspoon salt.
Instructions: Wash the fresh blueberries and remove any stems or leaves. In a medium-sized saucepan, combine the blueberries, maple syrup, and lemon juice. Heat the mixture over medium heat, stirring occasionally, until the blueberries start to break down and release their juices, about 10-15 minutes. Use a potato masher to mash the blueberries to your desired consistency. Continue to cook the mixture, stirring frequently, until it thickens to your liking, which may take an additional 10-15 minutes. Stir in the vanilla extract and salt, and cook for an additional 2-3 minutes. Remove the saucepan from the heat and let the jam cool to room temperature. Transfer the blueberry jam to a clean glass jar or container and store it in the refrigerator for up to two weeks.
Prep Time: 15 minutes
Cook Time: 30 minutes
isabella morgenthal