My rustic blueberry jam is a recipe that is so easy, but everyone always asks for it. No canning, pectin, or weird ingredients, but it’s loaded with a super high antioxidant load from pure, organic blueberries.
We love to eat it on gluten free toast or English muffins, and we also love it on almond butter sandwiches! It’s versatile but totally amazing. (Typically, we suggest eating fruit ALONE or with other vegetables like greens, for us, we have found a small tablespoon of jam on bread to be an okay combination and doesn’t seem to effect us negatively. Watch for digestive discomfort and if you feel any, just stick to eating fruit solo until you’ve really healed your gut.)
(This post contains affiliate links, which means that if you click on and purchase products on one of the product links, we’ll receive a few pennies. Thanks for supporting our blog!)
Rustic Blueberry Jam
(Gluten Free, Dairy Free, Vegan)
2 CUPS OF FROZEN BLUEBERRIES
1/4 CUP PURE ORGANIC MAPLE SYRUP
1 WHOLE, SQUEEZED LEMON
1/4 CUP NON-GMO CORNSTARCH
Put your frozen blueberries in a high powdered blender, like a Vitamix, and rough chop on low to medium speed, scraping down sides every few seconds. Put your roughly blended blueberries into a small sauce pan and add your maple syrup and your lemon. Bring the mixture to a boil and let it gently boil while whisking it continuously. When the mixture has reduced, after about 5 minutes, add your cornstarch and whisk continuously while simmering until the mixture is thick and chunky. Once cool, store in a small airtight mason jar with a lid.
Be prepared for some blueberry stained hands and teeth. WORTH IT! 🙂