Blueberry Jam Macaron Filling
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!
Servings: 48 - 96 macarons
Calories: 15kcal
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.
Notes
Filling Storage: Blueberry jam can be stored in an airtight container in the refrigerator for up to 1 - 2 weeks. Or, in the freezer for up to 2 months. Allow frozen jam to thaw in the refrigerator overnight before using.
Macaron Storage: Macarons filled exclusively with jam should be filled and eaten on the same day. Jam piped inside a ring of buttercream or ganache filling will last up to 3 days when stored in an airtight container in the refrigerator. I do not recommend storing jam or filled macarons in the freezer.
Be sure not to cook the jam for too long, otherwise, it will become too thick after it cools in the refrigerator. The cold plate test will help you judge how long the jam needs to cook.
You can use either fresh fruit or frozen fruit for these jam recipes, depending on what is in season.
To prevent sugar crystals from forming in the final jam, you can brush the sugar off the sides of the saucepan with a pastry brush dipped in cold water.
Remove any foam that might form with a spoon to ensure a beautiful final jam.
Nutrition
Serving: 1serving (blueberry jam only) | Calories: 15kcal | Carbohydrates: 4g | Protein: 0.04g | Fat: 0.03g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 0.1mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 0.4mg | Iron: 0.01mg
