Easy Blueberry Preserves (no pectin)

spoon scooping up blueberry preserves in a small jar

Use fresh or frozen blueberries and a few pantry staples (no pectin required) to make these easy blueberry preserves.



150 grams (1 cup) fresh or frozen blueberries

50 grams (¼ cup) granulated sugar

7 grams (½ tablespoon) lemon juice

56 grams (¼ cup) water, plus more to thicken

½ teaspoon cornstarch (optional)


Combine blueberries, sugar, lemon juice and water in a small saucepan, bring the mixture to a boil.

Turn the heat down to medium low and let the mixture simmer for 15 minutes or until the blueberries have completely broken down.

Dissolve the cornstarch in about 1 tablespoon of water. With the mixture on a low simmer, add the dissolved cornstarch into the saucepan.

Continue cooking until the preserves reach your desired consistency, about 5 to 10 minutes.

Serve warm on top of biscuits, scones or waffles.

Store any leftovers in the refrigerator for up to a week.


%d bloggers like this: