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.
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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