Savor summer’s sweet berries all year long with this easy Blueberry Jam recipe. Simple ingredients come together for a sweet, jammy spread that’s great on Peanut Butter and Jelly sandwiches or just a fluffy biscuit.

Blueberry jam on a biscuit with a jar of blueberry jam in the background on a white marble board


Blueberry Jam

Labor Day may be right about the corner but summer isn’t truly over until the last peach is picked, the last ear of corn has been thoughtfully buttered or that last blueberry has been lovingly coaxed into a sweet, sticky jam.

I am, however, preparing for winter by saving my favorite summer flavors in the best way possible like Peach and Strawberry Jam, Italian Stewed Tomatoes and marinara sauce. And the BEST Blueberry Jam ever made. It’s the easiest way I know how to cling onto summer when the days get shorter, colder, grayer. Depressed yet?

Well, don’t be because Fall is the most glorious time of the year….we are heading into another heat wave and this is the one I think will make me want to beeline to Starbucks for a Pumpkin Spice Latte. Weird, I know but I do get a craving for fluffy sweaters and felt hats when we’ve endured just one too many 100 degree days.

But those summer flavors I crave all year long so I started canning, jarring and freezing all the things and this Blueberry Jam recipe is my favorite thing yet.

Jars of homemade blueberry jam with a basket of biscuits in the background

How To Make Homemade Blueberry Jam

Making jam is like one of the easiest things ever.

  1. Stir together sugar, blueberries and a bit of water.
  2. Bring the mixture to a boil and add a squeeze of lemon juice.
  3. Turn the heat to low and simmer for awhile. The blueberries begin to burst and bubble and turn all sticky, jammy and sweet.
  4. Cook until the jam has reduced by half and is thickened to a jammy consistency.

Some recipes call for mashing up the blueberries but I like to leave them whole and decide whether they’re going to burst on their own or not. There’s nothing better than getting some whole blueberries on your morning toast that are coated in their own jammy juices.

This Blueberry Jam is made without pectin and becomes thickens just by cooking it down for a bit. Then, it thickens even more when it chills in the fridge for awhile. You can make this a Blueberry Freezer Jam by transferring to a freezer safe container to stash away for winter.

Overhead shot of two jars of blueberry jam with a basket of biscuits and scattered blueberries on a white board

Can you make jam without pectin?

Some fruits are naturally high pectin fruit so they will come together nicely all on their own but strawberries and other fruit are lower in natural pectin so a bit of lemon juice (and the zest for some pop) will help them become the best jam ever without adding additional pectin.

Close up shot of blueberry jam on a biscuit with a jar of jam and a messy spoon on a white board

How long does homemade jam last?

You’re blueberry jam recipe (and other jam recipes like this FAB fig jam) will last up to two years if processed by canning in a hot water bath. Freezer jam will last up to 6 months if stored in an airtight container.

Once opened, your homemade blueberry jam will last up to two months in the refrigerator.

Overhead close up shot of biscuit cut in half with blueberry jam and a spoon with jam on it

How To Use Blueberry Jam

This easy Blueberry Jam recipe is sooooo amazing spread on this Brioche bread or on a warm popover.  It’s a great gift to give out to hostesses during the holidays, too. It’s one of my favorite jams next to this easy Orange Marmalade and this Tomato Jam...which is surprisingly delicious in so many sweet and savory dishes!

We also love to add a fun twist to these uncrustables replacing the usual grape jelly with this Homemade Blueberry Jam recipe. Kids LOVE it!

More Easy Blueberry Recipes

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Jars of homemade blueberry jam with a basket of biscuits in the background

Get the Recipe: The Best Blueberry Jam Recipe

Yield: 12
Prep Time: 5 minutes
Cook Time: 40 minutes
30 minutes
Total Time: 45 minutes
Easy to make Homemade Blueberry Jam recipe is like summer in a jar. Sweet, jammy, slightly tart, perfect for freezing or canning.
4.55 from 11 votes
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Ingredients

  • 1 3/4 cup granulated sugar
  • juice and zest of one lemon
  • 2 cups fresh blueberries

Equipment

  • 1 sauce pan

Instructions 

  • Add the sugar, lemon juice and zest to a medium saucepan over low heat. Cook and stir the sugar until the sugar is completely dissolved.
  • Add the blueberries to the pan and continue to cook over low heat for 35-40 minutes until the mixture is at a low boil. (The mixture should be thickened a bit and almost the consistency of loose jam.)
  • Remove from the heat and allow to cool for 15 minutes.
  • Transfer to 2 pint jars and seal with the lid.
  • Store in the refrigerator for up to 2 months.

Notes

Your Blueberry Jam can be processed for canning using a water bath method or you can freeze in a freezer friendly container for up to 6 months.
Calories: 126kcal, Carbohydrates: 32g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Potassium: 18mg, Fiber: 0g, Sugar: 31g, Vitamin A: 15IU, Vitamin C: 2.4mg, Calcium: 1mg, Iron: 0.1mg
Author: Kellie
Course: Condiment, jam
Cuisine: American