This Blueberry Maple Jam makes for the most perfect addition to any dessert. This jam is naturally refined sugar free and full of flavor. With only 5 minutes of hands-on time, this recipe is one of my go to’s when I want to make a fun dessert but have little time. This jam can go perfect as well on your favorite gluten free toast or waffle.
This jam is great to have on hand for making your favorite nut butter and jam sandwich or to make a last minute dessert. With how simple this recipe is to make, not only will you taste the difference, but you won’t want to buy store bought!
I will usually bulk make this jam so that I can have a jar of it in my refrigerator at all times. I love that the chunks of blueberries that are in the jam allow for you to still get a nice burst of flavor when you take a bite and get a berry.
Why You’ll Love This Recipe
- It is so simple to make! With only three ingredients and 20 minutes you can have a fresh homemade jam with lots of flavor and no additives.
- This recipe is naturally gluten free, dairy free, paleo, refined sugar free, vegan, and autoimmune protocol (AIP) friendly.
- Kids will love this recipe! They will want it all of the time!
- I love to use this jam for my Vegan Blueberry Cheesecake Jars.
- This is a great recipe to make in bulk so you have it anytime you need it.
- It is so versatile and can be used in so many different ways!
- Blueberries-Fresh and ripe raspberries are always the way to go but you can also use frozen. If you are feeling adventurous, you can add a combination of fresh berries: strawberries, blackberries and blueberries.
- Lemon juice-The lemon juice compliments the fresh raspberries oh so nicely.
- Maple syrup-My natural sweetener.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you prefer a different natural sweetener other than maple syrup, you can swap it out. You could use honey, agave, or coconut sugar but you will need to adjust the measurement to account for the difference in flavor.
- You can also combine and use additional berries in your jam to add additional flavor. This would be a great base to use to make a mixed berry, raspberry, or strawberry jam. The options are endless!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, let us know how it turned out in the comments below!
Step by Step Instructions
- Saucepan – This is my favorite non-toxic pan! I use mine daily!
- Tip # 1: You can use both fresh or frozen berries for this dish. If you are using frozen, I would make sure to thaw completely before cooking. This will help to remove some of the added liquid prior to cooking. If you don’t allow to thaw, you may have to allow the jam to boil longer to help get rid of the liquid and achieve the same consistency.
- Tip # 2: Make sure to scrape down the sides of the saucepan while boiling so that all ingredients get combined. This will also prevent from the sauce that splashed onto the sides of the pan from burning and the burnt parts being mixed into the delicious jam.
- Tip # 3: If you like your jam to be smoother, you can pulse the cooled jam in a food processor or blender quickly. You will want to make sure the jam is cooled and to keep a towel near the spout of the processor as an extra precaution so you don’t risk getting burnt. The liquid will expand when hot.
Yes, you sure can! You can freeze it for up to one year. Just make sure you freeze it in a glass mason jar and leave at least one inch at the top. Food expands when it freezes.
Yes! If you are making this in your crockpot, you will want to cook on low for 1 hour and stir, cook for an additional 1 hour, stir again, and then increase to cook on high for an additional 2 to 3 hours until you reach your desired consistency. This would be a great option if you are bulk making this jam!
- This recipe can be stored for up to 1 month in the refrigerator! Make sure you store it in an airtight jar.
- You can also store this recipe in air tight containers in the freezer for up to one year.
Other Sauce Recipes You Will Love
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Blueberry Maple Jam
- 3 cups fresh blueberries
- 1 whole lemon juiced
- 1/2 cup maple syrup
- Place all ingredients in a saucepan on medium-high heat for 20 minutes with a lid on. Whisk every 5 minutes. Let the sauce cool in the pan, then pour in a mason jar to store in the fridge.