Blueberry Jam Recipe
This easy blueberry jam recipe uses simple ingredients like fresh blueberries, sugar, and lemon juice to create a homemade jam that’s bursting with flavor. No boxed pectin required—the natural pectin in blueberries does the work. Perfect for spreading on toast, spooning over ice cream, or sealing in jars for later.
Ingredients
- 4 cups fresh blueberries about 2 ½ pounds, rinsed and drained
- 2 cups granulated sugar adjust to taste
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest optional, for brightness
Instructions
- Prepare the blueberries – In a large pot, add blueberries. Use a potato masher to gently mash until some berries burst, leaving a mix of textures.
- Add sugar and lemon – Stir in the sugar, lemon juice, and zest. Place the pot over medium heat.
- Cook the jam – Bring to a simmer, stirring often. Cook for 20–25 minutes, stirring occasionally, until the jam thickens. Use a candy thermometer if desired—the jam should reach 220°F.
- Test for readiness – Place a spoonful on a chilled plate. If it wrinkles when pushed, the jam is ready. If not, cook 2–3 minutes longer and retest.
- Jar the jam – Carefully ladle the hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims, seal, and process in a water bath for 10 minutes if making shelf-stable. For refrigerator jam, simply cool and store.
Notes
- Using frozen blueberries – No need to thaw; just add a couple extra minutes of cook time.
- Thicker jam – Cook a little longer or add ½ packet of low-sugar pectin.
- Storage – Store in the fridge for up to 3 weeks, freeze for 6 months, or process in a water bath to store up to 1 year.
- Flavor ideas – Add a cinnamon stick while cooking, or stir in a splash of vanilla after cooking for extra depth.