Blueberry Jam Recipe

4.59 from 12 votes

Easy to make Homemade Blueberry Jam recipe is like summer in a jar. Sweet, jammy, slightly tart, perfect for freezing or canning.

Prep Time5

Cook Time40

Total Time45

Course: Condiment, jam

Cuisine: American

Servings:

Author: Kellie

Cost: $8

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.

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.