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Making your own blueberry jam at home is surprisingly easy—and there’s something so satisfying about popping open a jar you made yourself. This no-pectin recipe calls for just a few basic ingredients and a bit of simmer time on the stove. The result is a thick, vibrant jam with all the bold, sweet-tart flavor of ripe blueberries. Whether you’re spreading it on warm toast, swirling it into yogurt, or using it to level up your favorite desserts, this homemade jam brings a burst of summer to any dish. You can use fresh berries when they’re in season or frozen ones straight from the freezer—both work beautifully.
This blueberry jam is easy to make with just 3 ingredients and no pectin. Use fresh or frozen blueberries for thick vibrant jam perfect for toast, adding to cereal or baking.
You might also like to try jalapeno hot honey, blueberry jam seltzer, lemon blueberry cookies, cherry jam, or blueberry pie meringue squares.
Why You’ll Love It
Easy to make: No pectin or complicated steps needed.
Versatile: Delicious on bread, scones, yogurt, cereal, or as a baking ingredient.
Uses simple ingredients: Just blueberries, sugar and lemon juice.
Naturally thick: Achieves a great texture through cooking alone (no need for pectin).
Perfect for gifting: Beautiful in jars and made with love.
Works with fresh or frozen fruit: Use whatever you have on hand, for year-round convenience.
Homemade Blueberry Jam Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Blueberries: The base of the jam, providing color, sweetness and natural pectin. Choose from fresh or frozen blueberries (or even freshly picked wild blueberries if they’re in season!)
Granulated sugar: Sweetens the jam and helps it set as it cooks.
Fresh lemon juice: Adds brightness and balances the sweetness.
How to Make Blueberry Jam
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Warm frozen berries if using: Place frozen berries in a saucepan over low heat to defrost slightly. (Skip this step if you’re using fresh berries).
Combine and cook: Add fresh blueberries, sugar and lemon juice to a pot and bring the blueberry mixture to a boil, stirring often.
Monitor and stir: Keep the mixture at a rolling boil and stir continuously to maintain a steady cooking temperature.
Simmer to thicken: Lower the heat and cook until the jam thickens and begins sticking to the pan.
Mash if needed: Use a potato masher to break down any remaining whole berries.
Cool gradually: Let the hot jam cool in the pan, then spread in a shallow dish to cool further.
Jar and chill: Transfer to a jar, cover and refrigerate to set fully before serving.
Substitutions and Variations
Add flavorings: Stir in a pinch of cinnamon or a few drops of vanilla extract for a unique twist.
Use mixed berries: Combine blueberries with raspberries or blackberries.
Reduce sugar: Use slightly less sugar for a more tart finish, though texture may vary. For sugar free jam, use an artificial sweetener or something like monk fruit in place of the sugar.
Lemon juice: You can use lime juice instead for a slightly different but equally delicious jam.
Serving Suggestions
Spread on toast: Spread blueberry jam on toast, perhaps whipping up your own crusty soda bread for it. This jam is also really good on crackers, English muffins, biscuits, or scones.
Enjoy with oatmeal: Stir some into your morning oatmeal.
Great for birthday, holiday or Christmas gifts: Jars of jam make great thoughtful gifts, as it tastes delicious! Other nice gift ideas include orange sugar scrub, whipped shea butter and pressed flower bookmarks.
How to Store Blueberry Jam without Pectin
Store: Store the jam in a jar secured with a lid or airtight container in the refrigerator. It can last up to a month.
Freeze: You can freeze it in an airtight container for up to 6 months. Leave ample space for expansion.
Thaw: Defrost it in the refrigerator overnight.
Top Tips
Use a heavy-bottomed pot: Prevents scorching and allows even heating.
Check jam consistency as it cools: The jam thickens more once chilled.
Watch the cooking temperature: Stay within 205 to 212 degrees F for proper thickening.
Stir constantly: This prevents burning and ensures even cooking.
Thickening it up: If possible, removing the pan of finished jam to an area that has circulation and cool air moving will help cool the jam and allow it to thicken as it cools, so you might want to consider a room with a ceiling fan.
Let it rest fully: Refrigerating overnight helps it set properly.
Do the chilled plate test: Put a little of the hot jam on a chilled plate and freeze it for 2 minutes. Check its temperature. If you can leave a trail through the jam using your finger, it’s going to set well once cooled!
Blueberry Jam FAQs
Frozen blueberries provide slightly more consistent results than fresh blueberries for the size and quality of blueberries, while fresh blueberries might differ in size, color and sweetness. When using frozen blueberries, this jam can be made without defrosting them first. Start by adding the blueberries alone to the saucepan over a medium/low heat for 5 minutes, to start a quick thaw. Then add the sugar and lemon juice and increase the temperature as instructed in Step 2 to boil and thicken.
It helps ensure the right texture, but you can also check by spoon thickness and pan coating.
Due to the size of a blueberry having a smaller circumference than other berries made into jams, it naturally breaks down throughout the cooking process, so the blender isn’t really needed here.
No, this jam should be stored in the refrigerator and enjoyed within a few weeks.
Easy Homemade Blueberry Jam Recipe
Blueberry Jam
Equipment
Ingredients
- 2 to 2 ¼ Cups blueberries, about 16 Ounces, fresh or frozen
- ¾ Cup granulated sugar
- 1 Tablespoon lemon juice, freshly squeezed
Instructions
- If starting with blueberries that are frozen, add to the saucepan over low heat for 5 minutes before adding the sugar/lemon juice. This method is a quick defrost.
- In a large heavy bottomed 4-quart or larger pot over medium high heat, add the blueberries, sugar and lemon juice.
- Bring to a low boil, stirring often, and cook for 5 minutes.
- Once the mixture comes to a boil, continue cooking for 5 to 8 minutes, maintaining a 205 to 212 degrees F temperature of the blueberries. Continue to stir constantly and adjust the heat if needed, to avoid burning.
- Reduce the heat to low and simmer for 8 to 10 minutes. As it thickens, the jam will start to stick to the sides of the saucepan – keep stirring!
- Remove from the heat and let it cool for 15 minutes in the pan. If there are still whole pieces of blueberry in the boiled mixture, you can use a potato masher to crush and press out the remaining blueberries to your preferred consistency.
- Remove the jam from the pan to a shallow dish or plate and allow to cool for an additional 15 minutes somewhere with good air circulation.
- Pour the cooled jam into a jar at room temperature and secure with a lid.
- Refrigerate the jam for 24 hours to set fully, and then serve with toast, cereal, scones, or whatever you like.
Notes
Check jam consistency as it cools: The jam thickens more once chilled.
Watch the cooking temperature: Stay within 205 to 212 degrees F for proper thickening.
Stir constantly: This prevents burning and ensures even cooking.
Thickening it up: If possible, removing the pan of finished jam to an area that has circulation and cool air moving will help cool the jam and allow it to thicken as it cools, so you might want to consider a room with a ceiling fan.
Let it rest fully: Refrigerating overnight helps it set properly.
Do the chilled plate test: Put a little of the hot jam on a chilled plate and freeze it for 2 minutes. Check its temperature. If you can leave a trail through the jam using your finger, it’s going to set well once cooled!
Nutrition
This blueberry jam is simple to make and delivers bold, natural flavor without the need for added pectin or preservatives. Whether you’re enjoying it at breakfast or using it to elevate a dessert, its smooth texture and rich berry taste make it a staple worth keeping in the fridge. With fresh or frozen berries and just a few pantry basics, this recipe is perfect for beginners and seasoned cooks alike. So, have fun and happy jam making!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
