Savor summer’s sweet berries all year long with this easy Blueberry Jam recipe. Three simple ingredients (no added pectin) come together for a sweet, jammy spread that’s great on morning toast, in a smoothie and even on ice cream!
I had never made blueberry jam before but I’m thrilled to share this Blueberry Jam recipe today after our yearly pick-your-own blueberry outing. Mark and I came home with 10 lbs of blueberries. That is a lot of blueberries for two people!
This homemade Blueberry Jam recipe is made with no pectin, no starches, or fillers, just three simple ingredients! All you need is a few minutes over the stove and you will have an amazing and sweet homemade jam.
The depth of flavor is just incredible and totally delicious.
How do you make Blueberry Jam?
Making jam is one of the easiest things ever. Simply stir together sugar (or maple syrup), blueberries, a squeeze of lemon and simmer for a while.
The blueberries begin to burst and bubble and turn all sticky, jammy and sweet. Some recipes call for mashing up the blueberries but I like to leave them whole and let them decide when they will burst.
There’s nothing better than getting whole blueberries on your morning toast that are coated in their own jammy juices.
This Blueberry Jam is made without pectin and thickens just by cooking it down for a bit. Then, it thickens even more when it chills in the fridge for a while. You can make this a Blueberry Freezer Jam by transferring to a freezer safe container to stash away for winter.
It’s the easiest way I know to cling onto summer when the days get shorter, colder and grayer.
What’s In This Blueberry Jam?
Want to give this recipe a shot? Make sure to add these ingredients to your shopping list:
- 2 cups Blueberries – This easy jam recipe works great with both fresh or frozen blueberries.
- 1 ¾ cup sugar (or maple syrup) – Do you like more blueberry flavor? Cut back on the sugar or maple syrup closer to a 2:1 ratio, such as 1 cup of sugar to 2 cups of blueberries.
- Juice from 1 lemon – If you decide to cut back on the amount of sugar, also cut back on the amount of lemon juice. A good guideline to use is 2 teaspoons lemon juice to 1 cup of sugar.
Can You Use Frozen Blueberries To Make Blueberry Jam?
Yes! Just use them in place of fresh blueberries, they will thaw when you heat them up with the sugar and lemon juice.
Blueberries are picked and frozen at their prime, so the sweetness is very comparable to fresh. The texture of frozen berries is a bit different, but since you are cooking the berries, you don’t have to worry.
Can you make jam without pectin?
I was reading about the pros and cons of pectin use in jam and the point was made that although pectin let’s you achieve a shorter cooking time and a slightly higher yield, you don’t get the intensity of flavor that comes withs a longer cooking time where more moisture is evaporated.
Blueberries are naturally low in pectin so apart from times when using only the firmest, slightly under ripe fruits you need to add pectin or lemon juice. A bit of lemon juice (and the zest for some pop) will help them become the best jam without adding additional pectin.
How Long Will Blueberry Jam Keep and How Should It Be Stored?
I store my jam in mason jars with lids. Homemade Jam is best when used within the first 10 days. However, if unopened, jam could stay usable in the fridge for 1-3 months.
If you would like to freeze your blueberry jam, just place the jars (or use a freezer bag) in the freezer. Leave room for the jam to expand as it freezes.
Thaw Jam in the fridge the night before you plan to eat it.
As with all homemade jams, it’s best eaten in the first year. This jam I keep in the fridge and eat within a few months. Using a clean spoon to serve it will preserve its shelf life.
How To Know When Jam Is Done
The jam is ready if a candy or instant-read thermometer registers the jam at 210F/100C, which is the point at which jam is ready to set.
There is also the frozen plate test.
- Place a small plate in the freezer when you begin cooking the jam.
- When you are ready to test to see if the jam will set, remove jam from heat. Remove the plate from the freezer and place a quarter size amount of the jam in the center of the plate. Place plate back in the freezer for about a minute. Run your finger through the jam on the plate. if it wrinkles and is jell-like the jam is ready. If the jam “fills in” the line you made with your finger, you should cook the jam for another few minutes.
Alternatively, you can be like me and go by the fact that all the foam has disappeared and the jam is glossy. I know that doesn't sound particularly scientific, but again, this recipe is supposed to be easy and I did not run into a jam disaster.
Tip: While the blueberries will cook over low heat for 35-40 minutes, don't simply set the timer and walk away from the pot. You have to use some judgment and not only pay attention to the time but also to the appearance.
It can take 24-48 hours for the jam to fully set up. So if it is still on the thinner side, don’t worry. Know that as it sits in the fridge it can set up more.
Various Uses For Blueberry Jam
- Spread on muffins, bread, blueberry lemon yogurt cake, etc.
- Top your yogurt
- Pair with oatmeal
- Add a dollop to ice cream
- Mix into smoothies, and so much more…
How Much Jam Will This Recipe Make?
This recipe makes 1 large jar (450 ml) or 2, 1-pint jars.
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Blueberry Jam - 3 Simple Ingredients
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- 1 ¾ cup granulated sugar
- 1 lemon Juice and zest of lemon(s)
- 2 cups fresh or frozen blueberries
- Wash the fresh blueberries in a colander.
- Add sugar, lemon juice and zest to a medium sauce pan over low heat, to slowly dissolve the sugar crystals, stirring with a wooden spoon from time to time.
- Add the blueberries to the pan and continue to cook over low heat and bring the mixture to a low boil. Let the mixture boil for 15 minutes, stirring all the while (to prevent the sugar burning on the base). After another 15 – 20 minutes the mixture should be thickened a bit and almost the consistency of loose jam.
- Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and is gel like then it’s ready. Otherwise boil for another couple of minutes and repeat process until ready.
- Let cool for 15 minutes. Transfer to 2, 1-pint jars and seal with the lid.
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