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Savor summer’s sweet berries all year long with this easy Blueberry Jam recipe. Made with fresh or frozen blueberries, sugar, lemon juice, and lemon zest, this homemade jam is thick, glossy, sweet-tart, and made without added pectin.
Spread it on biscuits, toast, pancakes, waffles, or peanut butter sandwiches, or stash a jar in the freezer for later. This is a simple refrigerator or freezer jam that’s beginner-friendly and made with just a handful of ingredients.
Table of Contents
- Kellie’s Note Jam On It
- Why You’ll Love This Blueberry Jam Recipe
- Blueberry Jam Ingredients
- How To Make Homemade Blueberry Jam
- How To Tell When Blueberry Jam Is Done
- Kellie’s Tips for the Best Blueberry Jam
- Troubleshooting Homemade Blueberry Jam
- Can you make jam without pectin?
- Can I Use Frozen Blueberries?
- How long does homemade jam last?
- How To Use Blueberry Jam
- Blueberry Jam Variations
- More Easy Blueberry Recipes
- Blueberry Jam Recipe
Kellie’s Note
Jam On It
I love saving the best flavors of summer for later, and this homemade blueberry jam is one of my favorite ways to do it. It’s simple, cozy, and tastes so much fresher than anything from the store.
The blueberries cook down into a rich, jammy spread with just enough lemon to brighten the flavor. No boxed pectin, no complicated steps, and no special equipment required.
Why You’ll Love This Blueberry Jam Recipe
- No pectin needed: The blueberries cook down naturally with sugar and lemon juice.
- Fresh or frozen berries work: Make it during blueberry season or any time of year.
- Simple ingredients: You only need blueberries, sugar, lemon juice, and lemon zest.
- Great for freezing: Save a jar for later and enjoy summer flavor after blueberry season ends.
- So many uses: Spoon it over biscuits, toast, pancakes, waffles, yogurt, cheesecake, ice cream, or sandwiches.
Blueberry Jam Ingredients
- Blueberries: Fresh blueberries are wonderful when they’re in season, but frozen blueberries work too. Frozen berries may take a few extra minutes to cook down because they release more liquid.
- Granulated sugar: Sugar sweetens the jam and helps it thicken. Reducing the sugar can make the jam looser and may shorten the storage time.
- Lemon juice: Adds brightness and helps the jam set naturally.
- Lemon zest: Gives the jam a fresh citrus pop that balances the sweetness.
How To Make Homemade Blueberry Jam
Making jam is like one of the easiest things ever.
- Combine the sugar, lemon juice, and lemon zest. Add them to a medium saucepan and warm over low heat, stirring until the sugar begins to dissolve.
- Add the blueberries. Stir in the blueberries and continue cooking over low heat.
- Simmer the jam. Cook for 35 to 40 minutes, stirring occasionally, until the berries burst and the mixture reduces into a loose jam consistency.
- Check the texture. The jam should look glossy, sticky, coat the back of a spoon, and continue to thicken as it cools.
- Cool and store. Remove from the heat and let the jam cool for 15 minutes before transferring it to clean jars or freezer-safe containers.
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.
How To Tell When Blueberry Jam Is Done
Blueberry jam thickens as it cools, so don’t wait until it looks completely set in the pan. The jam is ready when:
- The berries have burst.
- The mixture looks glossy.
- The bubbles are slower and thicker.
- The jam has reduced by about half.
- It coats the back of a spoon.
For a more accurate test, use the freezer plate method. Place a small plate in the freezer before you start cooking. Spoon a little hot jam onto the cold plate and freeze it for 1 to 2 minutes. Push your finger through the jam. If the line holds, the jam is ready. If it runs back together, simmer a few more minutes and test again.
Kellie’s Tips for the Best Blueberry Jam
- Use a wide saucepan. A wider pan helps the liquid evaporate faster so the jam thickens evenly.
- Stir often. Sugar can scorch on the bottom of the pan if left too long.
- Don’t overcook it. The jam will thicken more as it cools.
- Use ripe but firm blueberries. Overripe berries can make a looser jam.
- For smoother jam, mash the berries. Use a potato masher while the berries cook.
- For chunkier jam, leave the berries whole. They’ll burst naturally as they simmer.
Troubleshooting Homemade Blueberry Jam
- If the jam is too runny: Return it to the pan and simmer for a few more minutes, stirring often, until it thickens.
- If the jam is too thick: Warm it gently with a small splash of water and stir until it loosens.
- If the jam sets too firm after chilling: It was likely cooked a little too long. Rewarm it gently with a splash of water until spreadable.
- If using frozen blueberries: Cook the jam a few minutes longer if needed because frozen berries release extra liquid.
- If the jam tastes too sweet: Add a small squeeze of fresh lemon juice to brighten the flavor.
Can you make jam without pectin?
Yes! This blueberry jam is made without added pectin. The blueberries, sugar, and lemon juice cook down together until the mixture becomes thick and jammy.
The lemon juice is important because it brightens the flavor and helps the jam set. The sugar also helps with texture, so avoid reducing it too much or the jam may turn out thinner.
Can I Use Frozen Blueberries?
Yes, frozen blueberries work well in this recipe. Add them straight to the pan with the sugar, lemon juice, and lemon zest. They may take a few extra minutes to cook down because they release more liquid than fresh blueberries.
How long does homemade jam last?
- Store blueberry jam in an airtight jar or container in the refrigerator for up to 2 months. Always use a clean spoon when serving to help it stay fresh longer.
- To freeze, transfer the cooled jam to a freezer-safe container, leaving a little room at the top for expansion. Freeze for up to 6 months. Thaw overnight in the refrigerator before using.
This recipe is written as a refrigerator or freezer jam. If you want shelf-stable blueberry jam, use a tested water-bath canning recipe and follow safe canning guidelines for jar sterilizing, headspace, processing time, altitude adjustments, and seal testing.
How To Use Blueberry Jam
This homemade blueberry jam is delicious on just about everything. Try it with:
- Buttermilk Biscuits
- Toasted The Best Homemade White Bread
- Homemade Peanut Butter and Jelly Uncrustables Sandwich (Freezer Friendly)
- English muffins
- Buttermilk Pancakes
- Belgian Waffles
- New York Cheesecake
- Pound cake
- Brie or a cheese board
It also makes a sweet homemade gift. Spoon it into a pretty jar, add a ribbon, and pair it with fresh biscuits or scones.
Blueberry Jam Variations
- Chunky Blueberry Jam: Leave some berries whole for texture.
- Vanilla Blueberry Jam: Stir in 1/2 teaspoon vanilla extract after removing the jam from the heat.
- Orange Blueberry Jam: Swap the lemon zest for orange zest.
- Spiced Blueberry Jam: Add a pinch of cinnamon, cardamom, or ginger.
- Lemon Blueberry Jam: Add extra lemon zest for a brighter citrus flavor.
- Smooth Blueberry Jam: Mash the berries well or blend briefly with an immersion blender.
More Easy Blueberry Recipes
- The Best Blueberry Muffins
- Easy Blueberry Crisp
- Fluffy Blueberry Pancakes
- Blueberry Coffee Cake
- Simple Blueberry Galette
- Blueberry Dump Cake
Follow us over on Instagram and Facebook for even more Berry recipe ideas!
Blueberry Jam Recipe
Equipment
- 1 sauce pan
- canning jars
Ingredients
- 1 3/4 cup granulated sugar
- juice and zest of one lemon
- 2 cups fresh blueberries
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
- Fresh or frozen blueberries may be used. Frozen blueberries may take a few extra minutes to cook down.
- The jam will continue to thicken as it cools.
- For a thicker set, use the freezer plate test before removing the jam from the heat.
- If the jam becomes too thick after chilling, warm it gently with a splash of water and stir until spreadable.
- Store in the refrigerator for up to 2 months or freeze for up to 6 months.
- This recipe is intended as refrigerator/freezer jam, not a shelf-stable canning recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today and read the comments first. I don’t like sweet jam and so I only added 1 cup of sugar with 2 tablespoons of lemon juice and the zest of a lime (didn’t have lemon). I cooked that down first but not all the way – still some sugar undissolved and while that was cooking, I cooked down the blueberries in a seperate pot for about 10 mins. I mashed them down then after the 10 min, added the nearly dissolved sugar mix – cooked it for about 2-3 minutes. The popped into sterilised jars. My husband tried it later on after completely cooled and refrigerated. He is a jam lover. He loved this version. 🙂
I’m thrilled you loved it! Thank you for sharing your modifications.
This jam turned out phenomenal! Just the right amount of sweetness too. The sugar was taking too long for me to dissolve on it own, but after adding the blueberries and simmering, it finally dissolved. Thank you for sharing the recipe!
Thank you for your comment! I’m so happy you enjoyed it.
I cut the sugar down to one cup because I have very sweet blueberries (Chandlers. The HUGE kind), and because of the lessened sugar I didn’t cook it quite as long. Turned out fantastic. I’m using it in a whipped goat cheese and coconut milk mousse tomorrow for my parents’ anniversary. Thanks for the easy recipe!
You’re welcome! Thank you for your comment!
This recipe is so easy and the jam is pure deliciousness.
Thank you! I’m so happy you enjoyed it!
Looks yummy! And so do those biscuits! Is that recipe available? Thanks!
They were from a store but I do have a two ingredient biscuit recipe that’s really easy and so good! https://thesuburbansoapbox.com/2-ingredient-cream-biscuits/
Hi! Have you tried infusing this jam with vodka? If so, how would I add the vodka, before or after cooking? I’m looking for a cake filling recipe for a friends bday cake. I think this would be delicious as a filling for lemon cake! Trying to make a “boozy” cake for her
TIA!
Hi Chenia! I haven’t tried to make it with vodka but if I were to use this as a bake filling, I think I’d pair it with a vanilla cake and maybe soak the cake layers with a bit of limoncello. The lemon and blueberry would be fantastic together.
I made this and it tasted great with a good consistency, however the following morning after refrigeration the jam is now ROCK solid. Not sure where I went wrong as this was my first time making jam.
Sometimes if you cook it too long the sugars will solidify when you chill it.
Can you water bath can the jam from this recipe? Thanks!
I haven’t tried it so I’m not certain it’s safe for canning.
As great as it smelled…once it cooled it dried into a block of purple…maybe boiled too long? Might try again…might not
Well, yes, if you boil it too long it will turn into blueberry candy….basically. I hope you do try it again.
The jam looks amazing, and amazingly easy! I will be giving it a try for sure. What is that delightful baked good shown with the jam?
They’re these two ingredient biscuits with a bit of powdered sugar on top!