Easy blueberry jam made with fresh blueberries, sugar, lemon juice and no pectin. This simple homemade jam is bursting with blueberry flavor and perfect for summer!
Simple Homemade Blueberry Jam
This easy blueberry jam recipe is done in 20 minutes and only takes 3 key ingredients to make. There is no time-consuming canning process and you don’t even need pectin. It freezes for up to a year, so planning on making more than batch!
Making a sweet and tangy homemade preserve bursting with the fresh flavor of blueberries is one of my favorite things to do during blueberry season, although blueberry sauce is a close second!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Blueberries: You can use fresh or frozen blueberries, although fresh will always be more bright in flavor.
- Granulated sugar: This not only helps to sweeten the jam, but it acts as a preservative giving it a longer storage life when stored in the fridge or freezer.
- Lemon juice and zest: Because blueberries are low in natural pectin, adding lemon juice and sugar helps the jam thicken and set properly.
- Pinch of salt: A flavor enhancer that will help to maximize taste, but you can omit if you would like.
How to Make Blueberry Jam
- Bring everything to a boil. In a medium saucepan over medium high heat, combine blueberries, sugar, lemon zest, lemon juice, and salt and bring to a boil. Stir frequently.
- Reduce heat and simmer. Once boiling, reduce the heat to medium and allow it to simmer for 7-10 minutes until slightly thickened and a digital thermometer reads 220°F. As it simmers, stir occasionally and gently crush some of the blueberries. A potato masher works great for this.
- Allow it to cool slightly. Remove the pot from the heat and allow it to cool in the saucepan for 5 minutes. It will continue to thicken as it cools, however it won’t be completely set for another 24-48 hours in the fridge.
- Add jam to jars and store it. Transfer the blueberry jam to clean and sanitized jars but do not cover them yet. Continue to allow them to cool to room temperature before sealing and storing them in the refridgerator.
Jam Making Tips
- Scale it up. Double or triple the recipe to make a larger batch. I like to store small portions in jelly jars or half-pint jars, as larger pint jars can take longer to set.
- Prevent burning. When cooking, make sure you stir the mixture continuously to avoid the sugars burning on the bottom.
- If you don’t have a thermometer: To check if the jam is ready, dip a spoon in and coat the back. Run your finger through the jam—if it leaves a clear path, it’s done.
- Sterilize everything: Wash and sterilize jars and lids thoroughly to prevent bacteria from contaminating the jam.
- Let it cool uncovered: Leave the lid off until the jam cools completely. This prevents moisture buildup inside the jar.
- Be patient: While you can enjoy your blueberry jam right away, it may be runny. It can take up to 48 hours in the fridge to fully set.
Ways to Use Blueberry Jam
- Breakfast: We love to add this easy blueberry jam recipe to oatmeal bowls.
- Toast: This jam is perfect spread over a piece of toast or homemade biscuits.
- For brunch: Use it in the filling for crepes or spread on pancakes.
- Dessert: Try it spooned over cheesecake bars or homemade vanilla ice cream.
Storing
Since this jam is not canned in a water bath, it is not shelf stable. Follow these proper storage methods.
- Fridge: Keep jam stored in a jar with an airtight light for up to 10 days in the fridge once opened. It will remain fresh and ready to eat for up to 1 month if left unopened.
- Freezer: Make a batch of blueberry freezer jam by transferring the preserves to a freezer-safe jar or freezer bag. Leave room for the jam to expand as it freezes. Keep it frozen for up to 1 year. Thaw in the fridge and enjoy.
Jam is one of our favorite ways to preserve summer flavors! We also love freezer peach jam, homemade strawberry jam and strawberry rhubarb jam.
More Blueberry Recipes to Make
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Easy Blueberry Jam
Video
Ingredients
- 4 cups fresh or frozen blueberries
- 1 ½ cups granulated sugar
- 1 lemon , zested and juiced
- Pinch salt
Instructions
- In a medium saucepan, stir together 4 cups blueberries, 1 1/2 cups sugar, lemon zest, lemon juice, and pinch of salt over medium heat. Stirring frequently, bring to a boil.
- Reduce heat to medium. Simmer, stirring occasionally while gently crushing some of the blueberries, 7 to 10 minutes, or until slightly thickened and a digital thermometer reads 220°F.
- Let cool 5 minutes in the saucepan before transferring to jars. Leave unopened and let come to room temperature. Once the jam is at room temperature, seal jars and store in the refrigerator. The jam might take 24 to 48 hours to fully set up, but it can be eaten immediately.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, American, Condiments, Dairy-Free, Freezer-Friendly, Gluten-Free, Kid-Friendly, Vegan, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I was so grateful for this recipe being made available as I have someone in the family who is a diabetic that I was looking to create this jam for and used diabetic-friendly sugar as a substitute and the person and I both enjoyed it. It actually lasted a long time in my refrigerator. Thank you for sharing this along with the other berries can can be utilized in this recipe!!
I’m so glad you enjoyed the blueberry jam!
How much sugar and lemon for 1.5 cup of blueberries?
Hi Syada, I would recommend starting at halving the recipe before trying less, so 2 cups blueberries, 3/4 cup sugar and 1/2 lemon. Enjoy!
This is the best blueberry jam!! So easy and so delicious! Perfect consistency! I love making it for gifts!
Thanks for the review! Your gift recipients are lucky, what a thoughtful gift idea! :)
Loved that it’s so simple to make and is delicious!
Thanks for the review!
I thought the lemon flavor was too strong
You can reduce the amount of lemon or leave out the zest if you prefer :)
Really good but took a lot longer than 10 minutes to get to 220 degrees. Set up nicely.
I added some vanilla and cinnamon like one of the reviews said to do and it taste amazing. I don’t even like blueberries. My husband asked me to make this for him. Turns out I love this jam. My only complaint is I wish I could make more at once. I only got 2 and a half jars from this. It’s way too good to only have a couple of jars. I water bathed canned what I have. I even made a second batch because I wanted my sister to try it.
So glad you enjoyed the blueberry jam! Feel free to double the recipe as needed by doubling the ingredients.
I made this last week and I’m ready to make it again!!!
Yeah! So glad you enjoyed the jam!
Can the same recipe be used for making blackberry jam?
Thanks for sharing the recipe.
Barbara
Possibly but it has not been tested, you may need less blackberries as they are larger in size than blueberries. Let us know how it goes.
Can I use a healthier sweetner? Like Coconut sugar?
Thank you
Julia Rasche
It has not been tested with coconut sugar as granulated sugar is best to use as it dissolves better. Looking forward to hearing how it goes!
Can it be canned in a water bath?
I haven’t tested, but let us know if you test it out :)
Yes please 🥰
Can I use lemon real juice? If so how much?
Yes you can add in some lemon juice. I would just add a Tablespoon.
It was so easy and it is absolutely delicious! Better than any store brand!
Yes, and it was delicious! I added abut 1/4 tsp. Of vanilla and just a dash of cinnamon. I canned it and will add it to several other jams and jellies I’ve prepared as gifts for friends and family. Thanks for sharing!
Hi, how did you can it? I want to make this but want a longer shelf life. If you have any ideas please let me know.
Can this be made with strawberries or cherries??
I haven’t tried, but this same recipe should work with any fruit :)
Easy recipe and delicious. Thanks
Yay! I am so glad that you love this blueberry jam. Thanks for trying my recipes!
Can you use Splenda instead of sugar?
Yes! Splenda will work! It will alter the taste and texture of the blueberry jam but I have heard other readers comment that they have tried ti with Splenda.
Help! Can I water bath this recipe to make it shelf stable?
Yes, that will work!