Blueberry Fennel Jam

I love me a good jam one some toast or croissant! I accidentally ordered a large package of blueberries from the grocery store so I decided to make a quick blueberry jam with a hint of fennel! 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!

This blueberry jam doesn’t have any pectin in it. Pectin is a fruit sugar that helps jams set once cooled. Instead of using powdered or liquid pectin, I opted for using lemon butts aka the ends of a lemon! Lemon peels have a ton of pectin in them and adding it to the blueberry jam will help it set naturally!

The other factor that helps the blueberry jam set is the sugar to fruit ratio. You need a minimum of 60% sugar by weight. If you decide to decrease the amount of sugar in this recipe, you will have a runny blueberry jam, that has the texture of preserves. You can add an additional 1-2 lemon ends to the mixture to help it set. 

This jam recipe is the perfect topping for blueberry danishes! If you decide to make this recipe be sure to tag me @milkandcardamom on social media! I love seeing all your re-creations! 

Blueberry Fennel Jam

---

• Author: Milk and Cardamom
• Total Time: 25 minutes
• Yield: 16 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Preserve those juicy blueberries in this delicious jam spiced with fennel! Makes 1 cup (half a pint)

---

Ingredients

Units USM Scale 1x2x3x

• 2 cups (300 g) blueberries (fresh or frozen)
• 1 cup (200 g) granulated sugar
• 1 tbsp fresh lemon juice
• 1/4 tsp ground fennel
• 2 ends of a lemon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add 2 cups (300 g) blueberries, 1 cup (200 g) granulated sugar, 1 tbsp fresh lemon juice, and 1/4 tsp ground fennel 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°F. 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. Let it sit for a few seconds, if it’s runny, keep cooking the jam, if it sets and, then it is done.
2. 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°F. 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. Store in the cabinet for up to 6 months, refrigerate once open!

• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Snack, Dessert
• Cuisine: American

Recipe Card powered by