Homemade Small-Batch Blueberry Jam is bursting with fresh blueberries and the flavor of summer. Needless to say, it is sure to remind you of blueberry picking. From-scratch jams and jellies are so much tastier than their store-bought counterparts. Most recipes require an abundance of fruit. However, I prefer making a small batch of refrigerator jams or jellies. In contrast, this recipe creates one small jar of fresh blueberry jam that will last up to 4 weeks. No canning is necessary as it only makes one small jar.
Homemade Small-Batch Blueberry Jam:
Blueberry jam always reminds me of blueberry picking in Sweden or Bemidji, MN, USA. These are the only two places I have ever been blueberry picking. It reminds me of the smell of the blueberries and the warmth of the sun. Incidentally, prefer to make one small jar at a time for the freshest jams. Each jar is filled with juicy, tart, and sweet blueberries. Once you bite into a berry, it bursts onto your taste buds with flavor. Indeed, there is something so delectable about fresh summer blueberries. In other words, this jam can be used for breakfast items such as pancakes, cakes, desserts, ice cream, and even on a piece of toast.
Consequently, with summertime on its way, it got me thinking of Fresh Blueberry Jam. Not to mention, that blueberry Jam can be used to decorate pancakes, waffles, crepes, and blintzes. Hence, it is perfect to use to create a Red, White, and Blue for patriotic holidays. Most importantly, it is quick and easy to make with no pectin. Store in the refrigerator for up to 4 weeks.
In summary, double or triple the recipe and cook the jam into small jars, and place in the freezer. Last but not least, freeze for up to 6 months. Lastly, remove it from the freezer and place it in the fridge. Once at room temperature, open and use for up to four weeks.
*Notes: This makes approximately 1 1/2 cups of jam. The nutritional facts are listed in the photos below and are based on a 1-tablespoon serving.
Homemade Small-Batch Blueberry Jam
Ingredients:
- 2 cups blueberries
- 1/2 cup water
- 1 teaspoon vanilla
- *1/2 tsp lemon zest (optional)
- 1/2 cup monk fruit sweetener
- 1/8 cup coconut sugar
- 4 tablespoons Collagen
- 1 tsp potato flour- I use Swan’s
Directions:
First, combine monk fruit sugar, coconut sugar, collagen, and potato flour and stir until combined, and set aside. Second, add blueberries, water, pure vanilla, and lemon zest into a deep pot, allowing enough room not to boil over. 
Thirdly, pour the monk fruit sweetener mixture into the blueberries and stir until combined. Finally, turn the stove on to medium heat. Next, bring ingredients to a boil. Turn the heat down to low. Mash about 1/2 of the fruit with the back of a spoon or a potato masher. Lastly, allow it to cook for 20 – 30 minutes or until the desired consistency. Next, turn off the heat, remove it from the element, and allow it to cool. Once cooled, store it in a sterilized glass container with a tight-fitting lid. Lastly, store in the fridge for up to 4 weeks. Makes approximately 1 1/2 cups.
Homemade Small-Batch Blueberry Jam
Ingredients
- 2 cups fresh blueberries
- 1/2 cup water
- 1 tsp vanilla
- 1/2 cup powdered monk fruit sweetener
- *1/2 tsp lemon zest optional
- 1/8 cup coconut sugar
- 2 tbsp unflavored bone collagen
- 1 tsp potato flour
Instructions
- First, combine monk fruit sugar, coconut sugar, collagen, and potato flour and stir until combined, and set aside.1/2 cup powdered monk fruit sweetener, 2 tbsp unflavored bone collagen, 1 tsp potato flour, 1/8 cup coconut sugar
- Second, add blueberries, water, vanilla, and lemon zest, into a deep pot, allowing enough room not to boil over.2 cups fresh blueberries, 1/2 cup water, 1 tsp vanilla, *1/2 tsp lemon zest
- Thirdly, pour the monk fruit sweetener mixture into the blueberries and stir until combined.
- Finally, turn the stove on to medium heat.
- Next, bring ingredients to a boil.
- Turn heat down to low.
- Mash about 1/2 of the fruit with the back of a spoon or a potato masher.
- Lastly, allow it to cook for 20 - 30 minutes or until desired consistency.
- Next, turn off the heat remove it from the element and allow it to cool.
- Once cooled you can use or store it in a sterilized glass container with a tight-fitting lid.
- Store in the fridge for up to 4 weeks.
- Makes approximately 1 1/2 cups.
Notes
| Nutrition Facts Per 1 TBSP | |
|---|---|
| Servings 24.0 | |
| Amount Per Serving | |
| Calories 15 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 5 mg | 0 % |
| Potassium 35 mg | 1 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 3 g | |
| Protein 1 g | 1 % |
| Vitamin A | 0 % |
| Vitamin C | 2 % |
| Calcium | 0 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
