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Easy Homemade Blueberry Jam Recipe

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! 

Blueberry Jam

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

Fresh Blueberries

 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. 

Blueberry Jam on One Sweet Appetite

How to make award winning blueberry jam:

  1. Smash your berries lightly using the back of a wooden spoon or potato masher.
  2. 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.
  3. 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.
  4. 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. 

Blueberry Jame Recipe

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 Recipe

Blueberry Jam

Yield: Roughly 5 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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! 

Ingredients

  • 2 pints fresh blueberries, washed
  • 2 tablespoons lemon juice
  • 1 package pectin
  • 4-5 cups granulated sugar*

Instructions

  1. Smash your berries lightly using the back of a wooden spoon or potato masher.
  2. 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.
  3. 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.
  4. Place into sterilized jars and follow proper canning instructions.

Notes

*We used 4 cups of sugar and thought it was plenty sweet but adjust according to your preference.

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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! 

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Madeline

Thursday 8th of September 2016

Thank you! Really want to try this! Where can I find directions for "safe canning methods"?

Jesseca

Thursday 8th of September 2016

Instructions should come with your water-bath canner or you can find instructions here: https://www.freshpreserving.com/canning-101-getting-started.html

Yvonne

Wednesday 7th of September 2016

Mmmm!!

Jesseca

Thursday 8th of September 2016

You can say that again!

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