Nothing beats a slice of toast with fresh jam or jelly! This easy blueberry jam recipe comes together quickly and is ideal for gift giving!
I am a sucker for a lot of things, but TODAY I am a sucker for blueberries.
Okay, I am always a sucker for blueberries. They are my go-to berry to add to oatmeal, muffins, pancakes, smoothies… You name it and I add blueberries to it.
When my eyes are too big for my stomach, and I buy waaaay too many berries, I like to turn them into compote or jam. Both are equally delicious, but the jam falls firmly on the top of my favorites list. It is super quick and easy to make, tastes incredible, and makes a great gift to give!
The Best Blueberry Jam Recipe
Homemade Blueberry Jam Ingredients:
The beauty of jellies and jams are that they require minimal ingredients. The hardest part is canning, but once you have done it you will find it is easy as pie. Or, er jelly.
- Blueberries
- Lemon Juice
- Pectin
- Granulated Sugar
Can you use frozen berries in jam?
Yes. You can use frozen berries in jam. I recommend letting them thaw. Or you will just have to add a few extra minutes to your cooking time to reach the right temperature.
How to make award winning blueberry jam:
- Smash your berries lightly using the back of a wooden spoon or potato masher.
- Transfer the berries to a large pot and stir in both the lemon juice and pectin. Bring to a boil stirring consistently to avoid any burning.
- Stir in the sugar and return to a boil. Allow to cook for 3 minutes making sure to continue stirring. You want the jam’s temperature to reach 220 degrees.
- Place into sterilized jars and follow proper canning instructions.
How long does blueberry jam last?
If processed properly, homemade jam can last up to 18 months in a cool dry place. Once opened, keep in the refrigerator. Opened jam will last two to three months.
This version is probably one of my most genius recipes to date. Technically, it is very basic and follows all of the same steps as my other jellies. Nothing flashy but the sweet berries really shine which was my end goal. My husband could hardly wait for it to cool before spreading a heaping spoonful over a warm buttered piece of toast. My non-sweet loving husband raved about how delicious this jam is and immediately let me know I’d need to make a second batch to give out as gifts this holiday season!
Like this recipe? You will love my:
Blueberry Jam
Ingredients
- 2 pints fresh blueberries washed
- 2 tablespoons lemon juice
- 1 package pectin
- 4-5 cups granulated sugar*
Instructions
- Smash your berries lightly using the back of a wooden spoon or potato masher.
- Transfer the berries to a large pot and stir in both the lemon juice and pectin. Bring to a boil stirring consistently to avoid any burning.
- Stir in the sugar and return to a boil. Allow to cook for 3 minutes making sure to continue stirring. You want the jam's temperature to reach 220 degrees.
- Place into sterilized jars and follow proper canning instructions.
Notes
Nutrition
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Comments & Reviews
Kim says
Can this recipe be doubled or tripled?
Jesseca says
I haven’t tried it, so I couldn’t say for sure. But I imagine it could easily be doubled.
Madeline says
Thank you! Really want to try this! Where can I find directions for “safe canning methods”?
Jesseca says
Instructions should come with your water-bath canner or you can find instructions here: https://www.freshpreserving.com/canning-101-getting-started.html
Yvonne says
Mmmm!!
Jesseca says
You can say that again!