The Very Best Blueberry Jam Recipe
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.
Labor Day may have come and gone 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. Or until all the couples on Bachelor in Paradise have finally boarded that return flight home. So, summer isn’t really over in my mind quite yet.
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 quick 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.
How do you make Homemade Blueberry Jam?
Making jam is like one of the easiest things ever. Simply stir together sugar, blueberries and a bit of water, add a squeeze of lemon if you wish and simmer for awhile. The blueberries begin to burst and bubble and turn all sticky, jammy and sweet.
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.
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.
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.
How To Use It
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! You can follow along to see our other food adventures on Instagram!
Get the Recipe: The Very Best Blueberry Jam Recipe
- 1 3/4 cup granulated sugar
- juice and zest of one lemon
- 2 cups fresh blueberries
- 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.