Notes
- Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Can I use frozen blueberries: Yes, you can make this recipe using frozen blueberries. No need to thaw the frozen berries use them directly in the recipe. Frozen berries will release more moisture, hence, you need to simmer the jam a bit longer in order to thicken it.
- How to thicken the Blueberry Jam fast? You can do so by adding a quick cornstarch slurry. For today’s recipe add 1.5 tsp cornstarch with 3 tsp water and add this to the jam. Simmer and thicken it. Today’s recipe contains no cornstarch.
- Sugar-free Blueberry Jam: You can replace the white sugar from today’s recipe with ½ cup honey (can add a little more too). The recipe remains the same.
- Storing Tips: The Blueberry Jam lasts for 2-3 weeks in the refrigerator when stored in moisture-free airtight mason jars. You can freeze it for 3 months. Thaw it either in the refrigerator overnight or keep it on the kitchen countertop for a few hours.
- Increasing shelf life: Always use a moisture-free spoon to scoop out the Jam every single time. This will prevent the jam from spoiling.
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