An easy way to make a blueberry fruit spread to use on toast, or stir into yogurt or ice cream!

Last month was our very first baking challenge! Congratulations to Ruth S. for winning the $50 Amazon Gift Card! This month, I am changing things up a little… already. HA! The motivation behind this month’s challenge is to help you stop wasting so much fruit.

We are all guilty of throwing away fruit that is starting to go bad. I wanted to break that bad habit so one day I decided to change the way I look at that bad fruit and re-purpose it so it’s pretty and edible again! So now I turn it into fruit roll-up’s, freeze it to make a fruit smoothie, bake bread or muffins with it, or make Blueberry Jam!

While this technically isn’t a ‘baking’ challenge, it’s a challenge meant to help re-train your mind and look at that bad fruit differently. So I have decided that pretty much anything goes with these challenges, we don’t have to bake something every month. The idea is to get out of our comfort zone, do something new, and get creative!

How to Join Jamie’s Baking Challenge

1. A new baking challenge is published on the 1st of every month. Make sure to sign up for my emails to receive each new baking challenge!
2. Bake that recipe during that month.
3. Share your recipe photo by emailing it to me at [email protected]. By emailing your picture to me, you are automatically entered into the baking challenge.

Challenge Details

1. Anyone, of any age, can participate!
2. The March Baking Challenge ends on March 31st. Your photo must be submitted 5:00pm to be entered into the random drawing.
3. Feel free to share on social media using #jamiesbakingchallenge and tagging me @bakingyouhappier.
4. See below for prize details.

Prize

By emailing your recipe photo to me, you are automatically entered into the baking challenge. One winner will receive a $50 Amazon Gift Card! That winner will be randomly selected and announced the first week in April.

Bonus Entry

For a bonus entry, come together for a meal with your family at the table. No TV, no phones, no distractions – just you, your family, and this jam. Make sure to note that you did this in your photo email submission for an additional entry to win!

Pssst… for a third entry, re-purpose any fruit you have going bad into anything and tell me about it in your email entry!

What You Need to Make Blueberry Jam

• Blueberries
• Sugar
• Lemon Juice

How to Make Blueberry Jam without Pectin

• Add 2 heaping cups of blueberries (fresh or frozen), 3/4 cup sugar, and 1 tbsp lemon juice to a saucepan.
• Cook over medium/high heat until the blueberry mixture comes to a boil.
• Reduce the heat to medium and continue to boil for 10 minutes, stirring frequently.
• Toward the end of the cooking time, gently crush some of the blueberries with the back of the spoon.
• When done, transfer the jam to a storage jar and let cool to room temperature. Once cooled, seal and store in the refrigerator.

How to Use Blueberry Jam

• Spread it on toast, muffins, scones, English Muffins, bagel, etc.
• Stir it in ice cream, yogurt, or oatmeal.
• Mix it into a smoothie.

For More Recipes with Blueberries, Check Out:

• Blueberry Scones
• Blueberry Pie Overnight Oats
• No Churn Blueberry Cheesecake Ice Cream
• Blueberry Pie Fries
• Blueberry Cream Cheese Danish
• Easy Vegan Blueberry Crisp
• Easy Blueberry Oatmeal Crumble Bars
• Vegan Blueberry Muffins

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3-Ingredient Blueberry Jam without Pectin

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3-Ingredient Blueberry Jam Without Pectin, an easy way to make a blueberry fruit spread to use on toast, or stir into yogurt or ice cream!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 2 Heaping Cups of Blueberries (Fresh or Frozen)
• 3/4 cup Sugar
• 1 tbsp Lemon Juice

Instructions

1. Add blueberries, sugar, and lemon juice to a saucepan.
2. Cook over medium/high heat until the blueberry mixture comes to a boil.
3. Reduce the heat to medium and continue to boil for 10 minutes, stirring frequently.
4. Toward the end of the cooking time, gently crush some of the blueberries with the back of the spoon.
5. When done, transfer the jam to a storage jar and let cool to room temperature. Once cooled, seal and store in the refrigerator.