Brimming with plump berries and a lively burst of lemon, our easy blueberry jam recipe is a rich, velvety spread that’s hard to resist. In fact, you might find yourself eating straight from the jar before you even reach for the bread.
Made with three simple ingredients, it delivers a fresh, honest flavor that reminds you why homemade jam is always worth it.
Native Americans were the first to harvest wild blueberries and taught European settlers how to use the fruit to sustain them through the seasons. Once sugar became common, jam became a natural way to bottle up that bright flavor for the long winters ahead.
Today, places like New Jersey, Maine, and parts of Canada still celebrate blueberry picking season, turning whole blueberries into pies, sauces, and jars of jam that keep the taste of summer alive all year long.
Went a little overboard with your berry picking? Buckets of blueberries and no plan? This easy blueberry jam recipe is the answer you’ve been waiting for.
Spread it thick on croissants, biscuits, pancakes, or French toast. One spoonful and you’ll swear you can taste the sunshine.
And if you’ve still got blueberries to spare, my Blueberry Coffee Cake, and old-fashioned Blueberry Cobbler are more sweet ways to make the most of your haul.
Ingredients for Blueberry Jam
Let’s start by gathering the necessary ingredients to prepare our easy blueberry jam recipe. Culinary professionals refer to this as mise en Place, which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Why Isn’t Pectin Needed For This Blueberry Jam Recipe?
Blueberries naturally contain pectin, which helps the jam thicken without the need for any additional ingredients. The lemon juice in the recipe also boosts the natural pectin at work.
By skipping added pectin, you keep the ingredients simple and focus on the fresh, vibrant flavor of the fruit itself.
Cooking the jam to the right temperature and using the frozen plate test will still yield a beautiful set without requiring any additional ingredients.
How to Make Our Blueberry Jam Recipe
Follow along with my simple step-by-step instructions to learn how to make our no-pectin blueberry jam recipe in your home kitchen.
- Place a small plate and a tablespoon in the freezer to prepare for testing the jam’s setting point later.
- Rinse and clean all your fresh blueberries, making sure there’s no excess liquid clinging to the fruit.
- Add the blueberries and granulated sugar to a large pot or saucepan over medium heat.
- Stir the mixture together to combine.
- Heat for about 5 minutes, stirring occasionally to help release the juice and start the jam setting.
- Add the lemon juice and lemon zest to the fruit mixture. Stir thoroughly so the bright citrus flavor blends with the berries.
- Increase the heat to high and bring the fruit mixture to a full rolling boil, stirring to prevent sticking.
- Use a candy thermometer to monitor the temperature carefully and stir the mixture regularly for optimal results.
- When the mixture reaches 215-220°F, continue cooking for 10 minutes or until the jam begins to thicken.
- Remove the frozen plate and spoon from the freezer and test the jam setting point by swiping a spoonful across the plate. If the jam wrinkles slightly when you push it, it’s ready to be placed into hot jars for storage.
Once thickened to your liking, carefully pour the jam into sterilized hot jars. Leave a little room at the top of each jar.
Let the jars cool completely at room temperature, then place lids and screw bands on securely to finish sealing them.
Our blueberry jam is perfect for pancakes in the morning, peanut butter sandwiches at lunch, and adding a little extra sweetness to your dessert plate at night.
After one taste, you’ll be rethinking how many jars you promised to give away! Just make sure to give our blueberry jam recipe along with any of the jars you give away.
Store your jars of blueberry jam in the refrigerator for 10 to 14 days. For a longer shelf life, pour the jam into freezer-safe containers and freeze for up to 3 months.
Always thaw frozen jam overnight in the refrigerator and stir before using for the best results.
Recipe FAQs
Yes, frozen blueberries work beautifully for this homemade blueberry jam recipe. You don’t even need to thaw them first; toss them straight into the pot. Keep in mind they may release a little extra liquid, so allow for a slightly longer cooking time to reach the perfect setting point.
Wash your glass jars and lids with hot, soapy water, rinse them well, and then place them in boiling water for 10 minutes. Let them air dry on a clean paper towel before you fill them with your homemade blueberry jam recipe.
A quick way to check is the frozen plate test. Drop a spoonful of jam onto a chilled plate and gently push it. If it wrinkles, it is set.
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Easy Blueberry Jam Recipe No Pectin)
Ingredients
- 3 cups fresh blueberries
- 1 cup granulated sugar
- ¼ cup lemon juice
- 1 teaspoon lemon zest
Instructions
- Place a small plate and a tablespoon in the freezer.
- Rinse and clean all the blueberries.
- Add the blueberries and the sugar to a sauce pan over medium heat.
- Stir the mixture together to combine.
- Heat for about 5 minutes, stirring occasionally.
- Add the lemon juice and lemon zest to the fruit mixture, stirring to combine thoroughly.
- Continue to heat the mixture until it reaches a light boil.Use a candy thermometer to monitor the temperature, stirring regularly to prevent burning or sticking to the bottom of the pan.
- When the mixture reaches 215-220°F, cook for 10 minutes, or until the jam begins to thicken.
- Remove the plate and spoon from the freezer. Use the spoon to scoop a spoonful of the jam. Swipe it over the plate and let it cool to test the consistency of the jam.
- Once the desired consistency is achieved, pour the jam into a clean jar and let it cool completely before storing in the refrigerator.
- A quick jam like this will last for 10-14 days in the fridge and up to 3 months in the freezer.
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