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Salty Blueberry Jam
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Salty Blueberry Jam


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


  • 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!