Easy Blueberry Bourbon Preserves (No Pectin)

Sweet, mouthwatering, and infused with the warm caramel notes of bourbon—these easy blueberry bourbon preserves (no pectin) aren’t just a spread, it’s a spoonful of slow summer nights in every bite. Using four to six simple ingredients, these easy blueberry bourbon preserves (no pectin) are sure to spruce up breads, yogurt, cottage cheese, charcuterie boards and more. Try spreading some on a slice of honey wheat sourdough sandwich bread or mix with homemade yogurt.

A Taste of Summer Memories: The Story Behind The Preserves

Admittedly, this recipe was born out of a beautiful abundance. One summer afternoon here in Fredericksburg, Ohio, my son and I went blueberry picking at Moreland Fruit Farm, a nearby Amish-owned fruit farm, returning home with far more berries than we could eat fresh. After baking a blueberry cobbler (inspired by my mother in law’s peach cobbler recipe) and freezing several bags, I still had bowls of ripe blueberries begging to be used. As I stirred the pot for a batch of preserves—thinking of the homemade sourdough that now fills our kitchen—I remembered a drink I once loved in my twenties: the “Majestic Blue” from a whiskey bar in Houston called The Refuge. It was a sultry blend of bourbon, muddled blueberries, elderflower liqueur, and just enough sweetness to make the Texas heat bearable. That cocktail became the spark for this recipe, infusing the preserves with a touch of southern charm and a swirl of fond memories.

The Difference Between Jelly, Jam, and Preserves

So what is the difference between jam, jelly, and preserves? None are “better” or “worse” than the others; they simply are made with fruit in slightly different ways. 

JELLY is made with fruit juice and doesn’t contain any chunks or pieces of fruit. It is made with pectin in order to create its thick texture. 

JAM is made with mashed pieces of fruit and pectin. Think of it like jelly with fruit pieces in it. 

PRESERVES (like in this recipe) are made with the whole fruit. You will find the most fruit in preserves as well as the most flavor. Preserves usually don’t need as much or any pectin because of the natural pectin in the fruit being used.

What Is Pectin?

Pectin is a natural substance found in the cell walls of all fruits and vegetables. It is water soluble and when combined with sugar and acid, it forms a gel. Whether natural or added, all jellies, jams, and preserves rely on pectin to give them their thicker consistency.

Making easy blueberry bourbon preserves is simple. It only takes a few staple ingredients. Make sure to check the recipe card for a full list of ingredients and quantities.

How to Make Easy Blueberry Bourbon Preserves (No Pectin)

Step 1:

Heat the blueberries, water, lemon juice, and sugar in a saucepan under medium low heat for 10 minutes.

Step 2:

After 10 minutes, the water should be warm to hot and the blueberries will begin to burst. Break open all blueberries by pressing against the side of the pan with a wooden spoon.

Step 3:

Bring the preserves to a roiling boil over medium heat. Stir constantly to keep any fruit from sticking to the bottom.

Step 4:

Water vapor will begin to boil off the saucepan. Continue to stir for 10-15 minutes.

Step 5:

Add the bourbon and elderflower liqueur to taste.

Step 6:

Stir the preserves under medium heat for 10 minutes or until you have the desired consistency.

Step 7:

If using the self seal method, transfer the preserves to glass mason jars (with new lids and rings). Fill to the top, secure the lid and place upside down to cool. (Be sure to store in the refrigerator and use within a few months).

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