Cooking With Honey – Easy Honey Blueberry Preserves

blueberry preserves

Here’s a very simple recipe for blueberry preserves that doesn’t use pectin or processed sugar. Just 4 ingredients!

It’s great over Greek yogurt or ice cream.

Ingredients (fills an 8 ounce jar)

3 cups blueberries (frozen and thawed or fresh)

3/4 cup honey (you can use more or less depending on how tart your berries are)

2 tablespoons lemon juice

1 teaspoon lemon zest


Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.

Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.

Skim off any foam, then ladle the jam into a sterilized jar.

Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.

7 thoughts on “Cooking With Honey – Easy Honey Blueberry Preserves

  1. Bobbi says:

    This sounds wonderful and simple indeed. I like the fact that the recipe contains honey instead of sugar. Recently, I made lemon-honey jelly. The recipe called for 6 cups of sugar. I felt that that was a sugar overload, so I used 4 cups of honey w/ 2 cups of sugar. It was a tasty combination. I would have used all 6 cups of honey, but I believe that would have been over powering to the lemon. As you know, honey is a strong tasting ingredients. You can get the recipe from my blog.

  2. solarbeez says:

    Hi Deborah,
    Emily Heath ( has a cold…do you have anything in that cookbook of yours to recommend to her?

  3. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

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