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This yummy Blueberry Jam is easy to make and only takes a few ingredients! I love it on toast, Greek yogurt, cottage cheese, and waffles for an extra burst of flavor and color. The jam freezes and thaws well so you can enjoy summer freshness all year round.
Last year I made Strawberry Freezer Jam that really exceeded my texture expectations, so I used the same trick with this year’s blueberry jam: use a combination of gelatin and glucomannan for a jam that isn’t slimy but still holds together when spread on warm toast. Oh, it’s delightful! This recipe is a jam, not a jelly, so it’s a looser consistency than jelly and includes all the good fiber from the blueberry skins.
I haven’t tried canning this jam, and to be honest, I don’t know if it would work or not. I know there are various things that need to be considered when canning to make sure that you don’t end up growing bad bacteria, but I don’t know what those things are – yet. Maybe some day I’ll get a chance to experiment with it. If any of you canning experts have any notes on the subject, I would love to hear them in the comments below!
This blueberry jelly is nice and flavorful. I don’t like mine to be sickly-sweet, so if you taste it and think it needs to be sweeter, please feel free to add more THM Super Sweet Blend to make your taste buds happy.
Blueberry Jam Vehicles:
- Homemade Bread
- Briana’s Basic Bread
- Budget-Friendly Cornbread
- Strawberry Shortcake Waffle (make it blueberry shortcake!)
- Basic Ice Cream
- Peanut Butter Ice Cream (yep – you guessed it – PB&J!)
- Homemade Greek yogurt
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my blueberry recipes
- Strawberry Freezer Jam
- all my condiment/preserves recipes
- 1 qt. blueberries
- 3 c. water
- 2 T. lemon juice
- 3 T. THM Super Sweet Blend (or more, to taste)
- 4 tsp. Knox gelatin*
- ¼ tsp. THM Pure Stevia Extract Powder
- ⅛ tsp. salt
- 2½ tsp. glucomannan
- Bring the first three ingredients to a boil in a saucepan, then simmer (uncovered) for ten minutes, stirring occasionally.
- Blend the mixture carefully with an immersion blender until smooth. (If you don't have an immersion blender, you can try to do this in a regular blender, but always be very careful when blending hot liquids and vent the blender as necessary to avoid a pressure build-up.)
- Add the second set of ingredients and blend again.
- Add the glucomannan while blending to avoid clumping. Taste and add more Super Sweet Blend if desired.
- Bring the mixture to a boil again and summer for an additional 5 minutes, stirring often. Transfer to storage containers, let cool to room temperature, then freeze for long-term storage. For short-term storage, the refrigerator is fine.
- THM Super Sweet Blend (THM Store)
- THM Pure Stevia Extract Powder (THM Store)
- Knox plain bulk gelatin (Amazon)
- Great Lakes Beef Gelatin (Amazon)
- Great Lakes Beef Gelatin (iHerb)
- THM Just Gelatin (THM Store)
- Glucomannan (Amazon)
- Immersion Blender (Amazon)
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