Blueberry Jam Recipe

Simple Blueberry Jam – no pectin, just 3 ingredients!

Simple Blueberry Jam has a depth of flavour you will never experience from shop bought jam. This 3 ingredient, no added pectin recipe is a sure fire winner!

Prep: 10min

Total: 33min

Yield: 1

Ingredients:

• 600 g firm blueberries (stalks and mushy ones removed)
• 400 g granulated sugar
• 1 tablespoon freshly squeezed lemon juice

Instruction:

1. Wash the blueberries in a colander.
2. Put the blueberries, sugar and lemon juice into a preserving pan.
3. Place the pan over a gentle heat to slowly dissolve the sugar crystals, stirring with a wooden spoon from time to time.
4. As the sugar starts to melt and the fruit warms up, take a potato masher to mash the blueberries, leaving some whole if desired.
5. Once the sugar has completely dissolved turn up the heat and bring the pan to a rolling boil and time for 15 minutes, stirring all the while (to prevent the sugar burning on the base).
6. Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and is gel like then it’s ready. Otherwise boil for another couple of minutes and repeat process until ready.
7. Pot up the jam in a sterilised hot jar using a small ladle or jam funnel.
8. Screw on lid immediately.
9. See notes for storage instructions.

The Very Best Blueberry Jam Recipe

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

Prep: 5min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 126 kcal, Carbohydrate 32 g, Sugar 31 g, servingSize 1 serving

Ingredients:

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

Instruction:

1. 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.
2. 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.)
3. Remove from the heat and allow to cool for 15 minutes.
4. Transfer to 2 pint jars and seal with the lid.
5. Store in the refrigerator for up to 2 months.

Easy 30-Minute Blueberry Jam

This easy Blueberry Jam comes together in less than 30 minutes. It can be canned with a hot water bath or stored in the refrigerator or freezer, your choice. The free printable labels make it perfect for gifting!

Prep: 20min

Total: 30min

Yield: 96

Serving Size: 1 tablespoon

Nutrition Facts: servingSize 1 tablespoon, calories 37 kcal, Carbohydrate 10 g, Protein 0.1 g, Fat 0.1 g, Saturated Fat 0.003 g, Sodium 0.2 mg, Fiber 0.2 g, Sugar 9 g, unSaturated Fat 0.014 g

Ingredients:

• 4 cups prepared crushed fruit (buy about 1-1/2 quarts (997g) (of fully ripe blueberries)
• 1 box (1.75 ounces or 49g) powdered fruit pectin ((I use the yellow SURE-JELL – don’t use the pink box for this recipe.))
• ½ teaspoon butter or margarine
• 4 cups sugar

Instruction:

1. Refrigerate this jam after opening when not in use.
2. After the initial 24-hour resting time, keep jam refrigerated or frozen when not in use.

How to Make Blueberry Jam (no pectin recipe)

Delicious no-pectin Blueberry Jam Recipe, made with 3 ingredients! It’s perfect for slathering on bread, English muffins, scones, and so much more!

Prep: 5min

Total: 15min

Yield: 1

Serving Size: 1 tablespoon

Nutrition Facts: servingSize 1 tablespoon, calories 47 calories, Fat 0, Carbohydrate 12, Protein 0

Ingredients:

• 2 heaping cups of fresh or frozen blueberries
• 3/4 cup granulated sugar
• 1 tablespoon of lemon juice

Instruction:

1. Add blueberries, sugar, and lemon juice to a medium saucepan.
2. Stirring frequently, cook over medium high heat until blueberry mixture comes to a rolling boil.
3. Reduce heat to medium and continue boiling and stirring for 10 minutes.
4. Towards the end of the cooking time, use the back of the spoon to gently crush some of the berries.
5. At the end of the 10 minutes the blueberry liquid should be slightly thickened. You can also use a thermometer to judge done-ness. When the blueberry mixture reaches 220°F, the jam is done. (I watched the clock, my jam hit 220°F at almost exactly 10 minutes.)
6. Transfer the blueberry jam to a storage jar and let come to room temperature.
7. Once at room temp, seal jars and store in the refrigerator. The jam might take 24 to 48 hours to fully set up. (But it can be eaten immediately.)
8. For best results use in about 10 days. (If sealed properly and unopened, your jam could last anywhere from 1 to 3 months in the fridge.)

How to Make Blueberry Jam | Small Batch Recipe | The Sweetest Journey

FAQ

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