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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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

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

Showing how to make blueberry jam in a 4 step collage.
  • 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.
Three jars of blueberry jam.

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

Ways to Use Blueberry Jam

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.
A closeup photo of blueberry jam in a glass jar.

Love homemade jam recipes? Try this raspberry jam recipe, freezer peach jam, homemade strawberry jam and strawberry rhubarb jam.

More Blueberry Recipes to Make

Spoonful of blueberry jam.

Easy Blueberry Jam

5 from 86 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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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.

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. 
Freezer jam: Transfer the jam to the jars or freezer bags, leaving room for jam to expand as it freezes. Store in the freezer up to 1 year. Thaw overnight in the fridge before eating.
Storage: The jam is best eaten within 10 days. If unopened, the jam can last up to 1 month. 

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.