This easy homemade blueberry lemon jam recipe will definitely leave everyone asking for more.
You might think you cannot make jam at home – but I have to say, this recipe is so easy even for the least foodie friends we have. It is a perfect complement to breads, muffins, yogurt, and even as an ice cream topping.
One of my favorite snacks is some vegan yogurt with a spoon of this jam and a handful of our Gingersnap Granola. I love the flavors and textures – and of course the health benefits.
You can also try our passion fruit jam recipe if you are looking for a more tropical flavor.
Blueberry Lemon Jam Recipe
Getting fresh blueberries that are just perfectly ripe is the most important part of this recipe. Organic blueberries are recommended so you know you are getting a pesticide free jam that your whole family can feel good about eating.
Ingredients + Instructions
- 2 cup blueberries
- 1/2 cup sweetener
- Juice of 1 lemon
- Add blueberries to a sauce pan and mash until thoroughly mushed.
- Add sweetener and lemon juice and stir ingredients until they are thoroughly blended.
- Cook on low heat until the sweetener is dissolved.
- Set heat on high and cook until boiling, while stirring frequently.
- It will start to jam at about 175 degrees F, but you should cook the mixture until it reaches 220 degrees F.
- Add to a jar when you are done and label it so you can be sure you know when you made it.
- Store in a cool dry location.
Yes, that is really all there is to it.
This recipe makes about 12 ounces or so, but will depend on the size of the blueberries and how long you do actually cook for. This will cook doing a lot, so feel free to double the recipe if you would like a lot more blueberry lemon jam.
Blueberry Health Benefits
Yes, this might be an amazing tasting jam – but there are definitely a few health benefits as well. While raw blueberries are always the best, having them cooked is still a great way to get some nutrients.
According to several studies, wild blueberries contain the highest antioxidant activity, surpassing that of pomegranates, strawberries and cranberries. The blue pigmentation of the blueberry skin contains a very high concentration of anthocyanins, pigments that have the ability to destroy free radicals in the body.
Cooking blueberries, like you need to do for this recipe does reduce the antioxidant properties, so you will get more health benefits when enjoying them raw.
Below are some of the many benefits that blueberries bring to the body, so enjoy them often!
Blueberries fight many diseases.
Researchers at the Arkansas Department of Agriculture’s Arkansas Children’s Nutrition Center studied more than 100 commonly used Foods. They found that among the fruits, wild and cultivated blueberries were the ones that offered the highest antioxidant content(they are surpassed only by small red beans). Antioxidants fight in our body free radicals vectors of diseases.
Blueberries reduce abdominal fat.
The University of Michigan Cardiovascular Center also conducted research on blueberries. Scientists were able to show that rats fed frozen dehydrated blueberries and sprayed on a diet with either high or low lipids had less abdominal fat, less triglycerides (fatty acids in the blood) and less cholesterol than rats that did not receive blueberry powder. Researchers found that ingestion of blueberries acted on genes related to fat burning and storage.
Blueberries prevent hypertension.
A study by the American Journal of Clinical Nutrition showed that anthocyanins-blue-red pigments found in blueberries-protect against hypertension. Over a 14-year period, the research project examined approximately 134,000 women and 23,000 men. Those who consumed more than 125 ml (½ cup) of blueberries per week reduced their risk of high blood pressure by 10% compared to those who did not eat it.
Blueberries maintain brain cell cerebral acuity.
Anthocyanins have also been associated with an increase in signals emitted by neurons in brain centers. A small study at the University of Cincinnati Academic Health Center looked at the effects of daily consumption of wild blueberry juice on adults of a certain age who complained about their memory. Twelve weeks later, participants had improved memory function.
Blueberries reduce the risk of colon cancer.
The results of a study published in 2010 in the journal Carcinogenesis showed that pterostilbene, a compound of blueberries, could be a protection against colon cancer-the second leading cause of death in Canadians (after lung cancer). Researchers at Rutgers University in New Jersey have highlighted the ability of pterostilbene to suppress tumor development in the colon, as well as that of major inflammatory markers.
How Long Does Homemade Jam Stay Good For?
If the jar is sterilized, sealed tight and stored properly your jam can last a long time. I recommend eating it within a year.
If you have left it out unsealed or in a warm location – it will not stay fresh as long.