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Salty Blueberry Jam - Must-Try for Morning Toast!

Sometimes all you need in the morning is a piece of well-buttered toast, with homemade jam!

This month, Katie and I have been having so much fun watching the 2021 Tokyo Olympics – in particular, Korean Women’s Volleyball.

(Actually, this morning, Korea made it to the Semifinals, after a hard-fought victory against Turkey!)

Many of these volleyball games are starting at 9 in the morning – so we’re in no mood to be making a full, rice-based breakfast.

Instead, a piece of toast, fresh jam and some ice coffee on a tray!

Now, I have to say our Salty Blueberry Jam came out so delicious – that I want to share the recipe with you!

We made it by mistake…

I was experimenting with different ratios of sugar, salt and lemon juice to see what was the optimal balance for blueberry jam.

For one of the early batches, I added too much salt.

But surprisingly, when it was time for a blind-taste, Katie and I both picked this slightly-salty version.

It had the most amount of flavor!

The blueberries tasted sweeter. The lemon juice tasted tart. And you got a slight hint of saltiness at the end – which made us want to scoop on another dab!Now… I know you may be hesitant at the idea of a salty fruit jam.

But don’t worry – it’s not that salty. It’s not like “French-Fry Salty”.

Hmm, more like sea salt coffee! Or sprinkling salt-on-watermelon salty!

It’s definitely a special treat – something different to the mundane jam you buy at supermarkets.

Cooking notes for Salty Blueberry Jam

No need to use fresh blueberries – when making jam, it’s totally fine to use frozen blueberries (won’t be able to taste the difference)

Don’t forget to add in the lemon juice – it will act as a binder to the pectin in the blueberries, thickening the runny slurry turn into jam.

Make sure to sterilize your glass jars – so that you can keep it for longer.

Our recipe will produce the perfect amount, about 2-3 small jars – gift one to your friends or neighbors!

This weekend, I want you to try this at home! If you do, tag us on IG.

(This is our favorite breakfast plate - we got it here)

We enjoy flipping through your pics in the morning 😉

(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)

Salty Blueberry Jam

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Ingredients

1 kg Frozen Blueberries (2.2lbs)
1 Tablespoon Kosher Salt
300 grams Sugar
3 Tablespoons Lemon Juice

Instructions

Sterilize glass jars - we'll need 3 small jars or 2 medium-sized jars. Google "how to sterilize glass jars" if you don't know how.
Now, place 1kg of frozen blueberries into a large pot. Place the pot on a LOW heat. Give the pot an occasional stir, and the blueberries will start to thaw and create some liquid.
Once there is some liquid in the pot, raise the heat to a MEDIUM. And bring the pot up to a boil.
Once the pot is boiling, set a timer for 10 minutes. Let it gently simmer away. Don't forget to gently stir the blueberries around once-in-a-while.
After 10 minutes, skim the bubbles (foam) off the surface.
Next, add in 1 Tablespoon of Kosher Salt (don't use fine dining salt!).
Next, add in 300 grams of Sugar.
Mix the sugar in - so it gets evenly incorporated.
Now reduce the heat to a LOW, and let the blueberries gently simmer for 20 minutes. Set a timer! (Don't forget to stir once-in-a-while during the 20 minutes...)
After 20 minutes is up, the blueberry mixture will still be runny. Add-in 3T of lemon juice and you'll feel it thicken. Give it a final stir. Then turn off the heat and take it off the stove. (The jam will continue to thicken in the residual heat).
Give it 5 minutes to cool down - as you may burn yourself if you try to bottle it immediately. After 5 minutes (while the jam is still somewhat hot), scoop it into your jars. It goes in easier while the jam is still hot.
Now, let the jars cool down - without the lid - for about half an hour.
Afterwards, twist on the lids and place in the refrigerator.
Once its cool, enjoy on some toast or greek yogurt!