Homemade Lemon Blueberry Jam Recipe

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Lemon Blueberry Jam Recipe

This easy homemade lemon blueberry jam recipe will leave you asking for more. I’ve never tried making jam before, and I was really intimidated to make it.

You know what I hate?

Mushy blueberries.

Since I buy massive quantities of fruit at the same time, I can never seem to finish my blueberries before they start getting a little gross and mushy. Since I never waste food, I wanted to make them into jam!

I’ve never tried making jam before, and I was really intimidated to make a recipe that required a thermometer. This is ridiculously easy- do not fear taking the temperature of your foods!


Blueberry Health Benefits and Why use Them to make a Jam


Read below to know how exceptionally good blueberries can be for your health!

According to several studies, wild blueberry contains the highest antioxidant activity, surpassing that of pomegranate, strawberries and cranberries. The blue pigmentation of the blueberry skin contains a very high concentration of anthocyanins, pigments that have the ability to destroy free radicals in the body. In large quantities, free radicals are responsible for several diseases such as cancer. In addition to being a real storehouse of antioxidants, blueberry seems to contain powerful anti-inflammatory compounds. It is therefore not surprising that blueberry is associated with many virtues, particularly related to the Prevention of aging, cardiovascular diseases and various cancers.

According to a study carried out at the University of Manchester, and published in the archives of Toxicology, eating purple-colored fruits can prevent age-related diseases. However, regular consumption of blueberries, blackberries, blackcurrants or plums, would reduce the chances of developing multiple sclerosis, Alzheimer’s and Parkinson’s.


Did you know
Cooking seems to significantly impair the antioxidant properties of blueberries. Consume them raw as often as possible!

A cup (250 ml) of fresh blueberries provides only 87 calories, making it a slimming ally par excellence. This same portion fills a quarter of the daily requirement for vitamin C in adults. Well known, vitamin C is important for all ages as it plays a role in the development and health of bones, cartilages, teeth and gums. Blueberries also contain an interesting dose of fiber: 4 g per cup (250 ml), filling 16% of adults ‘ daily needs.

Fiber is essential to promote good intestinal regularity and to prevent constipation. Therefore, they are especially important in children who have difficulty evacuating their stool. It is recommended that children between 4 and 8 years of age consume 25 g of fiber per day. Adult women (19-50 years) should also consume 25 g daily, and men (19-50 years) – 38 g.

A healthy treat

Children love to eat with their hands and because of this, blueberries nibble like small sweets. No wonder toddlers love it! Children also like to pick berries. If Mother Nature is lenient, wild blueberry harvesting begins in the first week of August and lasts more or less four weeks. When you return home, take the opportunity to stock up on great freezer supplies and cook great recipes.

Also Read:  Easy Spanakopita Recipe: Traditional Greek Spinach Pie

Here are some ideas to brighten up the family menu:

In the morning, wake your taste buds with a colorful smoothie full of vitamins and minerals. For a combination full of personality, pour into the blender milk, vanilla yogurt, a little orange juice and frozen blueberries. Or, mix chocolate milk, vanilla yogurt, a banana and frozen blueberries. And, don’t forget that the smoothie mix makes great iced lollipops!

Add blueberries on breakfast cereals and in the preparation of muffins, banana breads, waffles, pancakes. Blueberries and maple syrup make a great marriage!
Defrost frozen blueberries in the microwave and pour the fruit, along with their juice, over yogurt, ice cream or angel cake. And since blueberries like to sweeten their beaks, add them to your other desserts like puddings, croustades and fruit salads.

For the snack, simply serve a beautiful large bowl of fresh blueberries. Simple, but how tasty!

Did you know?

The Great Fire of 1870 in the Saguenay-Lac-Saint-Jean region, which devastated an area of 3,900 km2, is believed to have caused the multiplication of wild blueberry plants.

Wild blueberry is exported to more than 24 countries, including the United States, Japan, Germany and the United Kingdom, which are fond of it not only for its exquisite taste, but also for its great health virtues.

This colorful and flavorful recipe is great for evenings of the week. You can replace couscous with quinoa and to taste add pieces of grilled chicken. The sweet-salty combination will certainly please the whole family.


  • 250 ml (1 cup) vegetable juice
  • 45 ml (3 tbsp) olive oil
  • 310 ml (1¼ cup) couscous
  • 1 zucchini, unpeeled, diced
  • 2 carrots, unpeeled, diced
  • 60 ml (1/4 cup) coarsely chopped walnuts (e.g. Grenoble, pecans)
  • 175 ml (3/4 cup) canned chickpeas, drained
  • , salt and pepper from the mill to taste
  • 1 pinch of cumin
  • 5 ml (1 tsp) lemon peel
  • 250 ml (1 cup) fresh or frozen wild blueberries, thawed
  • fresh cilantro, chiseled, parsley fresh, chopped to taste


  1. In a saucepan, bring vegetable juice and 2 tbsp (30 ml) olive oil to a boil.
  2. Remove the pan from the heat and add the couscous. Let stand for 8 minutes.
  3. Meanwhile, in a skillet, heat 1 tbsp (15 ml) of oil and cook the carrots over medium heat for 5 minutes. Add the zucchini and continue cooking for 3 minutes. Add the chopped nuts and mix well.
  4. Combine couscous and vegetable mixtures, add chickpeas and wild blueberries(to taste, warm blueberries).
  5. Add the seasonings and fresh herbs, and voila!

For more information about blueberries, and to discover other recipe ideas,


1. Blueberries fight many diseases.

Researchers at the Arkansas Department of Agriculture’s Arkansas Children’s Nutrition Center studied more than 100 commonly used Foods. They found that among the fruits, wild and cultivated blueberries were the ones that offered the highest antioxidant content(they are surpassed only by small red beans). Antioxidants fight in our body free radicals vectors of diseases.


2. Blueberries reduce abdominal fat.

The University of Michigan Cardiovascular Center also conducted research on blueberries. Scientists were able to show that rats fed frozen dehydrated blueberries and sprayed on a diet with either high or low lipids had less abdominal fat, less triglycerides (fatty acids in the blood) and less cholesterol than rats that did not receive blueberry powder. Researchers found that ingestion of blueberries acted on genes related to fat burning and storage.

Also Read:  Easy Homemade Ginger Ice Cream Recipe


3. Blueberries prevent hypertension.

A study by the American Journal of Clinical Nutrition showed that anthocyanins-blue-red pigments found in blueberries-protect against hypertension. Over a 14-year period, the research project examined approximately 134,000 women and 23,000 men. Those who consumed more than 125 ml (½ cup) of blueberries per week reduced their risk of high blood pressure by 10% compared to those who did not eat it.


4. Blueberries maintain brain cell cerebral acuity.

Anthocyanins have also been associated with an increase in signals emitted by neurons in brain centers. A small study at the University of Cincinnati Academic Health Center looked at the effects of daily consumption of wild blueberry juice on adults of a certain age who complained about their memory. Twelve weeks later, participants had improved memory function.


5. Blueberries reduce the risk of colon cancer.


The results of a study published in 2010 in the journal Carcinogenesis showed that pterostilbene, a compound of blueberries, could be a protection against colon cancer-the second leading cause of death in Canadians (after lung cancer). Researchers at Rutgers University in New Jersey have highlighted the ability of pterostilbene to suppress tumor development in the colon, as well as that of major inflammatory markers.


Homemade Lemon Blueberry Jam Recipe


  • 2 cups blueberries
  • 1/2 cup sweetener (I used xylitol)
  • Juice of one lemon


  • In a large saucepan, mash your blueberries until they’re mushy (very scientific term.) Add your sweetener and lemon juice and stir to combine.
  • Cook over low heat until the sweetener is dissolved. Raise the heat to high and cook until a rolling boil.

It started to ‘jam’ at about 175 degrees. Patience!

  • Cook the blueberries until they’ve reached 220 degrees Fahrenheit. I felt like I was taking the temperature of a child, hehe.

It’s hard to believe that cooking fruit for a really long time will make jam, but it really does!

There’s something very rewarding about making your own jam! It makes me feel so domestic

I actually recommend doubling or tripling the recipe. It cooks down a lot!

It’s pretty amazing in Greek yogurt, too!

Lemon Blueberry Jam Recipe
  • 2 cups blueberries
  • ½ cup sweetener (I used xylitol)
  • Juice of one lemon
  1. In a large saucepan, mash your blueberries until they’re mushy (very scientific term.) Add your sweetener and lemon juice and stir to combine.
  2. Cook over low heat until the sweetener is dissolved. Raise the heat to high and cook until a rolling boil.
  4. It started to ‘jam’ at about 175 degrees. Patience!
  5. Cook the blueberries until they’ve reached 220 degrees Fahrenheit. I felt like I was taking the temperature of a child, hehe.


homemade Lemon Blueberry Jam Recipe

What’s your favorite flavor of jam? That’s my new favorite right here!

Have you made this lemon blueberry jam recipe at home before? Let me know in the comments below!

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