Super Easy Blueberry Jam… and it’s Paleo!

The blueberries at BJ’s (wholesale club) as of late have been really good. I’ve been buying them in 2’s and 3’s because between the 9-yo and me, I can’t keep them in the house! However, I had forgotten about a quart that was in the back of the fridge and while they were still good, they weren’t as firm as *I* like them. I do not like my blueberries soft or soggy. Ick.

I decided to take my first stab ever at making blueberry preserves. I’ve been drooling over one of my newest cookbooks, Against All Grain, and remembered seeing a recipe to try. Against All Grain is basically a Paleo cookbook, featuring recipes that are sugar, grain and dairy free. So yes, this jam is sugar free! Sort of… it’s made with organic, raw honey.

Blueberry Preserves 

3 cups blueberries (fresh or frozen and thawed)
1/2 cup honey (I used organic raw honey)
2 tbsp fresh lemon juice
1 tsp finely grated lemon zest

Place the blueberries in a medium saucepan and crush them with the back of a fork or a potato masher.

Add the remaining ingredients and bring to boil over medium-high heat. Stir frequently while the mixture boils for 15 to 20 minutes and starts to thicken. Test for doneness by placing a spoonful in the freezer for 5 minutes. If the jam solidifies, it’s done.

Skim off any foam and ladle the jam into sterilized jars (I cheated and just ran mine through the dishwasher).

Cool to room temperature and store in covered airtight containers in the fridge for later use.

This recipe yielded about 2 cups of jam… enough to fill two small mason jars (as shown above). Once cool, I stored them in the refrigerator and have been slowly eating my way through both jars. The first jar is already gone and I suspect the second jar will be gone soon…

I had no idea how easy it is to make jam/preserves… and that you didn’t even need to use pectin! This jam is delicious and has nice undertones of earthy honey flavor. I’ve been eating it right out of the jar, but also plan to use some on top of paleo pancakes. It would be great on gluten-free (or regular) toast as well!

While I was making the jam, I also made these Chewy Honey Graham Crackers — another gluten, dairy and sugar free recipe from Against All Grain. Recipe to follow soon!

They taste SOOO good together! Enjoy!