This easy blueberry jam recipe is a simple homemade jam made with fresh blueberries, sugar, lemon juice and no added pectin. It’s a favorite summer treat that is bursting with blueberry flavor!
Jam is our favorite condiment to add to any breakfast or brunch spread. We also love freezer peach jam, homemade strawberry jam and strawberry rhubarb jam!
Table of Contents
Homemade Blueberry Jam
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!
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!
Why This Recipe Works
- Quick and easy. This easy blueberry jam is made with just 4 ingredients and under 30 minutes. No need to use pectin or sterilize jars for canning.
- Simple and versatile. It’s the best way to preserve seasonal fruit, whether fresh from the market or a blueberry picking haul. Use it as spread, topping or filling!
Key Ingredients
The sweetness from the sugar and the tang from the lemon juice add to the juicy fresh, ripe blueberries giving it the perfect balance.
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: You’ll need both the zest and the juice for acidity and a tangy flavor. The acid helps your jam to set.
- Pinch of salt: A flavor enhancer that will help to maximize taste, but you can omit if you would like.
Substitutions and Variations
There are several ways you can tweak this easy blueberry jam recipe to make it your own.
- Warm flavor: A pinch of cinnamon adds a warm flavor that tastes great in the winter for a brunch jam.
- Lemon juice: Instead of fresh lemon juice, bottled lemon juice can be used.
- Sweetener: Replace the sugar with half the amount of honey if preferred.
- Other fruit: Any fresh berries work with this recipe! Try raspberries, blackberries or even huckleberries.
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 to jam to jar 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 them. Store this homemade blueberry jam recipe in the fridge and enjoy!
Jam Making Tips
- Double or triple the batch for more jam. This recipe makes a small batch jam which I like to divide into small jelly jars or a half-pint jar. A larger pint jar, will take longer to set.
- Prevent burning. When cooking, make sure you stir the mixture continuously to avoid the sugars burning on the bottom.
- Avoid bacteria. Wash and sterilize the jars and lids to avoid any outside bacteria contaminating your preserves.
- Keep the lid off until cooled. Allowing it to cool first before closing the lid helps to prevent trapping of excess moisture inside the jar.
- Give it time to set. You can eat your blueberry jam right away but keep in mind it will still have a loose consistency. It takes up to 48 hours in the fridge to set to a jam-like consistency.
Recipe FAQs
Blueberries are naturally high in pectin which means they can naturally thicken on their own. In this recipe, all that is needed is some sugar and lemon juice and a little time on the stove instead of using pectin.
The easiest way to thicken the jam is to allow the sugar and blueberries to cook down on the stovetop until the mixtures reach an optimal temperature of 220°F. As the jam cools, it will naturally gel and thicken.
No. This will actually cause the texture to change into a jelly or sauce which is not what we are after! As the mixture cooks on the stovetop, the skins will break down naturally.
A trick to tell whether your easy blueberry jam recipe is ready is to dip a spoon into it making sure to coat the back of it. Run your finger down the back of the spoon. If the jam separates, it’s ready.
Ways to Use Blueberry Jam
I use this easy blueberry jam recipe in many of the same ways I use my blueberry sauce!
- Breakfast: We love to add this easy blueberry jam recipe to oatmeal bowls and yogurt bowls.
- Toast: Of course, this is a preserve that is perfect spread over a piece of toast, French bread rolls or homemade biscuits.
- For brunch: It’s the best slathered over this recipe for Belgian waffles, blueberry pancakes, or 5-ingredient crepes!
- Dessert: Try it spooned over cheesecake bars or homemade vanilla ice cream for a sweet summer treat!
Storing
- 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 it however and whenever you’d like!
More blueberry recipes to try include blueberry muffins, blueberry crisp, and lemon blueberry cupcakes!
More Blueberry Recipes to Make
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Blueberry Jam Recipe
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 blueberries, sugar, lemon zest, lemon juice, and 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 also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
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!