Homemade Blueberry Jam
There’s nothing quite like the taste of homemade blueberry jam—bursting with fresh, juicy flavor and just the right amount of sweetness.
This recipe is so simple, you’ll wonder why you ever bought store-bought!
With just a handful of ingredients and a little patience, you’ll have a jar of sunshine ready to slather on toast, swirl into yogurt, or even spoon straight from the jar (no judgment here!).
How to Make It
Note:Â This is an overview. See recipe card below for ingredient quantities and full instructions.
1. Prep Your Blueberries
Give your blueberries a good rinse and pat them dry. If you’re using fresh berries, pick out any stems or mushy ones. Frozen? No problem—just toss ’em in straight from the bag (no need to thaw!).
2. Cook ‘Em Down
In a heavy-bottomed pot, combine the blueberries, sugar, and lemon juice. Bring it to a gentle boil over medium heat, stirring occasionally. You’ll start to see the berries soften and release their gorgeous purple juices—this is where the magic happens!
3. Simmer & Thicken
Once it’s bubbling away, reduce the heat to low and let it simmer. Stir frequently to prevent sticking, and mash the berries slightly with a wooden spoon if you like a smoother jam. After about 20-25 minutes, it should coat the back of a spoon nicely.
4. Test for Doneness
Want to make sure it’s jam-ready? Drop a small spoonful on a chilled plate—if it wrinkles when nudged, it’s perfect! If not, let it cook a few more minutes.
5. Jar It Up
Remove from heat and let it cool slightly before transferring to clean jars. Seal tightly, and let it cool completely before storing.
Pro Tips for the Best Blueberry Jam
- Use a mix of berries—a handful of raspberries or blackberries adds a fun twist!
- Don’t skip the lemon juice—it brightens the flavor and helps with setting.
- Watch the heat—too high, and it’ll scorch; too low, and it’ll take forever. Medium-low is your sweet spot.
- Customize the sweetness—taste as you go and adjust sugar if needed.
Storage Tips
- Fridge: Keeps for up to 3 weeks in an airtight jar.
- Freezer: Pour into freezer-safe containers and store for up to 6 months. Thaw in the fridge before using.
- Canning? Process in a water bath for 10 minutes to make it shelf-stable (up to 1 year unopened).
Homemade Blueberry Jam
Description
This easy homemade blueberry jam is bursting with fresh, juicy flavor and requires just a few simple ingredients!
Ingredients
Instructions
-
Prep the berries:
Rinse fresh blueberries and remove any stems. If using frozen, no need to thaw.
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Combine ingredients:
In a medium saucepan, mix blueberries, sugar, lemon juice, and zest (if using).
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Cook over medium heat:
Stir occasionally until sugar dissolves and mixture comes to a boil.
-
Simmer & thicken:
Reduce heat to low and let it bubble gently for 20-25 mins, stirring often, until thickened.
-
Test the jam:
Place a spoonful on a chilled plate. If it wrinkles when pushed, it’s done. If not, cook a few more minutes.
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Cool & store:
Let jam cool slightly, then transfer to clean jars. Seal and refrigerate once fully cooled.
Nutrition Facts
Servings 32
- Amount Per Serving
- Calories 50kcal
- % Daily Value *
- Total Carbohydrate 13g5%
- Dietary Fiber 0.5g2%
- Sugars 12g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For smoother jam, blend lightly with an immersion blender before cooling.
- Less sugar? Try a low-sugar pectin for a firmer set.
- Canning tip: Sterilize jars and process in a water bath for 10 mins for shelf-stable jam.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
