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!

Blueberry jam in small glass jar with wood spoon.

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My Favorite No Pectin Blueberry Jam

This easy blueberry jam recipe is the fastest way I know to turn fresh summer blueberries into homemade jam. Just 3 key ingredients, about 20 minutes, and no pectin or canning required. The lemon juice and sugar do all the work of setting the preserves naturally.

My secret is to make more than one batch while I’m at it, because this jam freezes beautifully for up to a year. When blueberry season hits, I stock the freezer with homemade blueberry jam and my blueberry sauce so we have that fresh berry flavor long after summer ends.

XO - Jamielyn
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My oh my! This is my first time making blueberry jam! Such an easy recipe and so yummy! Taste testers said ” yessir, better make some more!”

Joanne

Ingredient Notes

Blueberry jam ingredients on marble counter.

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

Add the blueberries, sugar, lemon zest, lemon juice, and a pinch of salt to a medium saucepan over medium-high heat.

Stir it often as it comes to a boil so the sugar doesn’t catch on the bottom of the pan.

Blueberries, sugar and lemon zest in a saucepan before cooking.

Once it’s boiling, turn the heat down to low and let it simmer for 7 to 10 minutes, stirring here and there. This is when I gently crush some of the berries against the side of the pan, a potato masher works great if you want it smoother.

You’ll know it’s ready when it looks slightly thickened and a digital thermometer reads 220°F.

Thickened blueberry jam in a saucepan with a wooden spoon.

Take the pot off the heat and let the jam cool for about 5 minutes before spooning it into clean jars. Leave the lids off until it comes to room temperature, then seal and refrigerate.

It thickens as it cools, but give it 24 to 48 hours in the fridge to fully set. Sneaking some onto toast before then is allowed.

Yield: One batch makes about 1½ cups, enough to fill three 4-ounce jelly jars or one 12-ounce jar. I usually double it to fill a few half-pint jars like the ones pictured.

Three mason jars filled with homemade blueberry jam.

Tips for Making Homemade Blueberry Jam

  • 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.
Blueberry jam spread on a biscuit split in half on a plate.

Ways to Use It

A closeup photo of blueberry jam in a glass jar.

Love homemade jam recipes? Try this raspberry jam recipe, freezer peach jam, my strawberry jam with pectin or this no pectin strawberry rhubarb jam.

More Blueberry Recipes to Make

Spoonful of blueberry jam.

Easy Blueberry Jam

4.99 from 96 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 12 minutes
Cool Time: 5 minutes
Total Time: 22 minutes
Servings: 1.5 cups
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!
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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-high heat. Stirring frequently, bring to a boil.
  • Reduce heat to low. 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Berries: We’ve had success using this recipe for blackberries or raspberries as well.
Storage: This jam is not canned in a water bath, so it is not shelf stable. Keep it in a jar with an airtight lid in the refrigerator, up to 1 month unopened or up to 10 days once opened.
Freezer jam: Transfer the jam to freezer-safe jars or freezer bags, leaving room for it to expand as it freezes. Store in the freezer up to 1 year and thaw overnight in the fridge before eating.

Nutrition

Serving: 16ounces, Calories: 95kcal, Carbohydrates: 25g, Protein: 0.3g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 1mg, Potassium: 38mg, Fiber: 1g, Sugar: 23g, Vitamin A: 21IU, Vitamin C: 7mg, Calcium: 4mg, Iron: 0.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.