Lagusta's Blueberry Black Current Truffles

Blueberry Jam

This really isn’t blueberry jam, but blueberries are so filled with pectin that just heating them with some sugar and letting them hang out for a while makes a workable fake.

Makes 1/3 cup/100 g jam

Course Dessert
Cuisine American
Keyword blueberry jam
Author Lagusta Yearwood


  • 2 cups (320 g) blueberries fresh or frozen
  • 1/2 cup (100 g) sugar


  1. Combine the blueberries and sugar in a 2-quart pot and bring to a boil, then let simmer for 10 minutes, or until the blueberries thicken and break down a little.
  2. Remove from the heat. Let cool, then strain (save the juices to stir into vegan yogurt, pour over vegan ice cream, or mix with seltzer for a blueberry soda). Store in the refrigerator 1 week or for 2 months in the freezer.

Recipe Notes

Recipe from Sweet + Salty by Lagusta Yearwood, on sale September 24, 2019 from Da Capo Lifelong