I love me a good jam one some toast or croissant. The fennel in this blueberry jam brings out the sweetness in the berries. You can use fresh or frozen blueberries to make this jam. There is no pectin in this recipe for blueberry jam, so all you need are a handful of ingredients and you’ll be on your way to making this unique blueberry jam recipe!
Author: Milk & Cardamom
or Frozen Blueberry
Fresh Blueberries (2 cups)
Granulated Sugar (1 cup)
, 1 Tbsp of
Ground Fennel (1/4 tsp)
to a saucepan.
Cut the ends off one lemon and add them to the saucepan as well. Mix well and heat over medium heat, stirring occasionally got 20-25 minutes. The jam is ready when it reached 220 degrees F (105 degrees C).
Let it sit for a few seconds, if it's runny, keep cooking the jam, if it sets and, then it is done.
While the jam is cooking, sterilize your jars by placing the jar and lid onto a baking sheet and baking it for 20 minutes at 200 degrees F (90 degrees C).
Once the jam is done, pull out the lemon ends.
Pour the jam into the clean jars, close, and set on the counter until completely cool.
Makes 1 cup (half a pint).
If you don't have a thermometer you can check if the jam is done by placing a plate in the freezer for a couple of minutes, then dropping a few drops of jam onto the cold plate.
Store in the cabinet for up to 6 months, refrigerate once open!
Nutrition Per Serving
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