Vegan Blueberry Jam Without Pectin
This homemade Vegan Jam is bursting with strong blueberry flavor! It is WAY better than anything store bought. It’s juicy, just sweet enough, a little chunky, and perfect for any breakfast or brunch!
Being from Maine, I know blueberry jam through and through. This Vegan Jam is packed with bold and sweet flavors. I love it on gluten free pancakes, waffles or toast. It will change your mind about store bought jam. This recipe is worth every second!
Why This Recipe Works:
I’d like to consider myself a blueberry connoisseur. Here’s why I’m never buying store bought jam again:
- This recipe is considerably healthier than grocery store jam.
- This Vegan Jam is easily customizable. Add more or less maple syrup depending on preference.
- It can be made with other berries.
- This recipe is naturally sweetened with maple syrup and coconut sugar, as opposed to the traditional white sugar.
First, add all ingredients to a skillet over medium low heat. Gently stir together.
Next, bring to a very light boil. Continue stirring to prevent burning.
Lightly boil for 20 minutes, or until jam has thickened.
Remove from heat. Transfer jam to jars.
Once completely cooled, seal jars and refrigerate.
- Continue stirring while cooking to prevent burning.
- If blueberries haven’t burst, feel free to burst them with spatula.
- Cook until thick. Don’t remove from heat while jam is still runny.
- Cool completely before sealing jars to prevent condensation.
- Add more tapioca flour OR maple syrup during the cooking process to yield extra thick jam.
Frequently Asked Questions (FAQs)
What is the difference between jam and jelly?
The difference between jelly and jam depends on the ingredients used and the consistency. Jelly is made solely from fruit juice and sugar. Meanwhile, jam is made with the whole fruit and sugar. Typically, jam is more chunky and thick than jelly.
Is jam Vegan?
Jam is sometimes Vegan. Some brands use gelatin or honey to thicken it, therefore making it not Vegan.
How can I thicken jam without pectin?
This Vegan Jam is thickened with both tapioca flour and maple syrup.
Can I use another berry?
Yes, strawberries and raspberries both work great. I haven’t tested grape, but I imagine that it would be similar to this blueberry jam.
- Honey can be substituted for maple syrup for a non-Vegan option.
- Tapioca flour can be substituted with arrowroot starch or cornstarch. Note: cornstarch is not Paleo.
- Coconut sugar can be replaced with maple sugar.
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Get the Recipe: Vegan Blueberry Jam Without Pectin
- First, add all ingredients to a skillet over medium low heat. Gently stir together.
- Bring mixture to a very light boil. Continue stirring to prevent burning.
- Lightly boil for 20 minutes, or until jam has thickened and blueberries have burst.
- Then, remove from heat. Once slightly cooled, add jam to jars. Once completely cooled, seal jars and refrigerate.
- Add maple syrup for a thicker and sweeter result.
- Completely sealed jars can last for up to 2 weeks in the fridge.
- Unsealed jars can last for up to 3 days in the fridge. Stir before using.
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