Spicy Blueberry Jam

This is more of a thick sauce than a jam as I don't use gelatin or other thickening agents. You can make it thicker by using pectin. I love this jam-sauce on top of waffles and the hint of spice is a wonderful match with the blueberries.

This is such a healthy jam and I absolutely love it

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Spicy Blueberry Jam

Makes 200 millilitres (7 fluid oz) jam


  • 200 grams (7 oz) blueberries (fresh or frozen)
  • 4 tablespoons agave nectar
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon


  1. Place the 200 grams blueberries in a food processor and blend for 10 seconds.
  2. Transfer the blueberries to a small saucepan.
  3. Add the 4 tablespoons agave nectar, 1 teaspoon lemon juice, ¼ teaspoon ground cloves and ½ teaspoon ground cinnamon.
  4. Bring to a boil and allow to simmer for 5 minutes.
  5. Pour boiling hot into sterilised jars (boil the jar and lid in a saucepan for 10 minutes).
  6. The sauce can be served hot or cold.


  • If the jars are sterilised, the jam will keep for several weeks in the fridge.
  • You can freeze the jam as well, it keeps in the freezer for several months.
  • This is an excellent jam for waffles, on toast, as layer for cakes and more.
  • You can use maple syrup instead of the agave nectar.