Blueberry jam macaron filling is perfect for a bright, fruit-forward macaron (and it only uses 4 ingredients). Layer inside vanilla buttercream filling for a tasty combo!
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Fruit-flavored macarons, especially in the summer, are some of my favorites! They're normally bursting with flavor thanks to all of the fresh fruit that's available.
This recipe, when paired with a blue colored macaron shell and a ring of vanilla buttercream, has the perfect touch of sweetness.
For even more macaron filling recipes, check out my eBook, Flavorful Fillings, with 100+ filling recipes.
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What You'll Learn In This Recipe
- How to make homemade blueberry jam from scratch.
- Why I prefer layering jam fillings inside a ring of buttercream or ganache.
- Tips for storing the jam filling and filled macarons.
Ingredients You Need
Along with the finished macaron shells, here are the ingredients you'll need.
- Blueberries: You can use either fresh or frozen blueberries.
- Granulated sugar: Jam uses a lot of sugar, so don't be alarmed at the amount!
- Water: Water prevents the fruit from burning as it cooks.
- Lemon juice: Adds some additional flavor and tartness to the jam.
How To Make This Recipe
1. Heat the blueberries, granulated sugar, water, and lemon juice over medium-high heat in a saucepan until everything is boiling.
2. Next, reduce the heat to medium and continuously stir.
3. Don't be tempted to walk away! Watch as the jam cooks down and thickens.
4. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
Remember, the jam will continue to thicken as it cools, so don't overcook it.
Expert Tips
- I'd always suggest first piping a ring of buttercream or ganache before adding the jam filling into the center of the macaron. This will allow the filled macaron shells to last longer (up to 3 days).
- To ensure no sugar crystals form in your jam, brush down any sugar off the sides of the saucepan with a pastry brush dipped in cold water as the jam is cooking.
- You can prep the blueberry jam filling ahead of time since it will last for 1 - 2 weeks when stored in an airtight container in the refrigerator.
Recipe FAQs
Macarons are best stored in the refrigerator in an airtight container. Before eating, remove them from the fridge and allow to come to room temperature to soften the shell.
If you notice the jam is too thin while it's cooking, the simple fix is to just continue cooking the jam until it thickens. The cold plate test will help you judge how long the jam needs to cook.
Unfortunately, if you've overcooked your jam, there's not much you can do to reverse this. Before piping the jam filling, warm it up slightly in the microwave, and this will help it to become a more pipeable consistency.
More Macaron Filling Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Blueberry Jam Macaron Filling
Equipment
- saucepan
- plate chilled
- small bowl
Ingredients
- 1 ½ cups blueberries (fresh or frozen)
- ¾ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Heat blueberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.
- Mature the macarons with the filling in the refrigerator for 2 -3 hours. This will allow the macarons to slightly soften and develop a deeper flavor.
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