Homemade Blueberry Jam

Blueberry Jam

Description

This homemade blueberry jam bursts with sweet, tangy blueberry flavor and is perfect for spreading on toast, biscuits, pancakes, or even swirling into yogurt. With just a few simple ingredients, you can make a fresh, preservative free jam that tastes like summer in every spoonful.

Ingredients

• 4 cups fresh or frozen blueberries (about 2 pints)

• 2 cups granulated sugar

• 2 tablespoons lemon juice (freshly squeezed)

• 1 tablespoon lemon zest (optional, for brightness)

• 1 packet fruit pectin (1.75 oz) – optional for thicker jam

Instructions

1. Prepare the blueberries

   • Rinse blueberries and remove any stems. Lightly mash with a potato masher or fork in a large bowl to release juices.

2. Cook the jam

   • In a large saucepan, combine mashed blueberries, sugar, and lemon juice.

   • Stir over medium heat until sugar dissolves.

   • Bring to a boil and cook, stirring frequently, for 15–20 minutes or until thickened.

   • For a thicker jam, stir in fruit pectin according to package directions and boil for 1–2 minutes more.

3. Test for doneness

   • Place a small plate in the freezer before starting. Drop a small spoonful of jam onto the cold plate; if it wrinkles when pushed with your finger, it’s ready.

4. Jar the jam

   • If storing in the refrigerator, transfer hot jam to clean jars and allow to cool before sealing.

   • For long-term storage, follow proper water-bath canning methods.

Equipment

• Large saucepan

• Potato masher or fork

• Wooden spoon or heatproof spatula

• Clean jars with lids (mason jars recommended)

• Canning funnel (optional)

• Water-bath canning equipment (if preserving long-term)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: Makes about 3–4 cups of jam (approximately 6–8 servings)

Blueberry Jam

This homemade blueberry jam bursts with sweet, tangy blueberry flavor and is perfect for spreading on toast, biscuits, pancakes, or even swirling into yogurt. With just a few simple ingredients, you can make a fresh, preservative-free jam that tastes like summer in every spoonful.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Equipment

• Large saucepan
• Potato masher or fork
• Wooden spoon or heatproof spatula
• Clean jars with lids (mason jars recommended)
• Canning funnel (optional)
• Water-bath canning equipment (if preserving long-term)

Ingredients

• 4 cups fresh or frozen blueberries about 2 pints
• 2 cups granulated sugar
• 2 tablespoons lemon juice freshly squeezed
• 1 tablespoon lemon zest optional, for brightness
• 1 packet fruit pectin 1.75 oz – optional for thicker jam

Instructions

• Prepare the blueberries
• Rinse blueberries and remove any stems. Lightly mash with a potato masher or fork in a large bowl to release juices.
• Cook the jam
• In a large saucepan, combine mashed blueberries, sugar, and lemon juice.
• Stir over medium heat until sugar dissolves.
• Bring to a boil and cook, stirring frequently, for 15–20 minutes or until thickened.
• For a thicker jam, stir in fruit pectin according to package directions and boil for 1–2 minutes more.
• Test for doneness
• Place a small plate in the freezer before starting. Drop a small spoonful of jam onto the cold plate; if it wrinkles when pushed with your finger, it’s ready.
• Jar the jam
• If storing in the refrigerator, transfer hot jam to clean jars and allow to cool before sealing.
• For long-term storage, follow proper water-bath canning methods.

Servings: 8 servings

10 Frequently Asked Questions Blueberry Jam

1. Can I use frozen blueberries for this jam?
   Yes! Frozen blueberries work just as well as fresh. Thaw them slightly and include the juices when cooking.

2. Do I have to use pectin?
   No, pectin is optional. Without it, you’ll need to cook the jam longer to thicken, but it will still be delicious.

3. Can I reduce the sugar in this recipe?
   Yes, but keep in mind sugar helps preserve the jam and affects texture. For less sugar, consider a low-sugar pectin.

4. What can I use instead of lemon juice?
   Lime juice works as a substitute, but lemon juice is best because it balances the sweetness and helps with setting.

5. How do I know when the jam is done?
   Use the wrinkle test: place a spoonful on a chilled plate and push it with your finger if it wrinkles, it’s ready.

6. Can I double the recipe?
   It’s better to make jam in smaller batches for even cooking and better texture. Large batches may take longer to set.

7. Can I make this jam without canning it?
   Absolutely you can store it in the refrigerator for short-term use.

8. Is this jam safe for water-bath canning?
   Yes, as long as you follow proper canning procedures and use the correct lemon juice ratio for acidity.

9. Can I add other fruits?
   Yes! Blueberry-strawberry or blueberry-peach combinations are great. Keep total fruit volume the same.

10. Why is my jam too runny?
    It may not have cooked long enough or set properly. You can re-cook it with a little extra pectin if needed.

How To Store Blueberry Jam

Short-Term Storage

• Let jam cool completely.

• Store in clean, airtight jars in the refrigerator for up to 3–4 weeks.

Freezer Storage

• Pour cooled jam into freezer-safe containers, leaving ½ inch headspace.

• Freeze for up to 6–8 months. Thaw in the refrigerator before using.

Long-Term Storage (Canning Method)

1. Sterilize jars and lids.

2. Fill jars with hot jam, leaving ¼ inch headspace.

3. Wipe rims, apply lids, and screw bands until fingertip tight.

4. Process in a boiling water bath for 10 minutes (adjust for altitude).

5. Cool completely, check seals, and store in a cool, dark place for up to 1 year.