This easy Seedless Blueberry Jam recipe is beautifully smooth and incredibly delicious with no added pectin needed. Use fresh or frozen blueberries to make a small batch of jam at any time of year with my simple step-by-step instructions and handy hints and tips.
Prepare and sterilise your jars or container for your jam. How you chose to do this is up to you. Further details are provided in this recipe post.
Check through 250g Blueberries and discard and shrivelled or nasty looking ones and make sure there are no little pieces of stalk. Give them a quick rinse in cold water and dry them thoroughly if you are that way inclined.
Put the blueberries into a large saucepan with 200g Sugar and 1 tsp Lemon Juice.
Cook the fruit and sugar over a medium high heat until all the sugar has dissolved and the blueberries squish under a little pressure with a spatula. This should only take 3 to 5 minutes. Don't walk away and keep stirring every 20 seconds or so.
Tip the blueberry/sugar mix into a heatproof jug or bowl. Make sure it is big enough to prevent anything from splattering out when being blended. You should also be very careful when doing this as the fruit/sugar will be very hot.
Blitz the fruit and sugar really well until as smooth as possible.
Sieve the puree back into the saucepan. Use a spatula to push the pulp through the sieve.This will take a few minutes but have patience as this is how we get a smooth jam. You should be left with a fairly dry bit of seeds left in the sieve. Don’t forget to wipe the underside of the sieve into the pan.
Put the pan on a medium heat and allow the jam to come up to a rolling boil. Allow to boil for 6-7 minutes or until the jam reaches the 105c or 220f. You can give it a gentle stir and scrape off the sides and bottom every minute or so to keep things even.
Take the jam off the heat and take one of your very cold plates out of the freezer. Use a small spoon to dollop a small amount of jam onto the plate. Leave it for 1 minute and then push the jam towards the centre of the dollop. If you get wrinkles, the jam is ready. If you don’t, put the pan back on the heat for another minute.
Repeat the cold plate test as many times as is needed. Make sure to put your first plate back in the freezer in case you need it again.
Carefully pour the jam into your prepared jars or container.
Seal and leave to cool upside down or continue the canning process if you have chosen to.