Whip up a batch of Homemade Blueberry Jam with fresh or frozen blueberries. This no-pectin Blueberry Jam Recipe is made with only 3 ingredients and is perfect for slathering on bread, English muffins, scones, and so much more!
If you been a reader for any amount of time, you probably already know we are die-hard blueberry fans over here. I mean we just can’t stay out of them, and when Sprouts puts them on sale, we load up! (Have you seen my no bake Blueberry Pie Recipe? It’s to die for!)
No Pectin Blueberry Jam Recipe
This Homemade Blueberry Jam Recipe is made with no pectin, no starches, or fillers, just three simple ingredients!
All you need is a few minutes over the stove and you will have an amazing and sweet homemade jam.
I have an amazing Strawberry Jam and Peach Jam Recipe that is basically the same as this blueberry jam. Just fruit and sugar plus a bit of lemon to help the jam set. (Lemon juice is a natural pectin source. It helps the jam set up and also helps prevent the growth of bacteria in your jam.)
The blueberry jam came out beautifully with minimal effort, and I will for sure be making it whenever we have a surplus of berries in our home.
Ingredients Needed to Make Blueberry Jam
Want to give this recipe a shot? Make sure to add these ingredients to your shopping list:
- 2 cups Blueberries
- 3/4 cup sugar
- 1 tbsp lemon juice
How To Make Blueberry Jam
(Scroll to the bottom for the printable recipe card)
- Start by placing your sugar, lemon juice, and blueberries in a pan.
- You will work at cooking the berry mixture on the stove until it begins to boil stirring constantly.
- Reduce heat and cook for 10 minutes. Gently smash the blueberries with the back of the spoon while cooking
- Towards the end of the cooking time, the blueberry mixture will begin to thicken just a bit.
- Transfer your blueberry jam to jars and allow to cool to room temperature.
- Once the jam is room temperature, seal, and store in the fridge.
This recipe make one 8oz Jar of Blueberry Jam
How To Know When Jam Is Done
For me, I use a thermometer to check the temperature. You will want jam to reach 220°F. 220°F is the heat point at which the sugar bonds with the pectin and forms a gel.
It can take 24-48 hours for the jam to fully set up. So if it is still on the thinner side, don’t worry. Know that as it sits in the fridge it can set up more.
Another method to test if the jam is ready, is the “plate in the freezer” method. (Remove jam from heat while conducting the test.)
Place a small plate in the freezer when you begin cooking the jam. When you are ready to test to see if the jam will set, remove the plate from the freezer and place a quarter size amount of the jam in the center of the plate. Place plate back in freezer for about a minute. Run your finger through the jam on the plate. if it wrinkles and is jell-like the jam is ready. If the jam “fills in” the line you made with your finger, you should cook the jam for another few minutes.
Does it Make a Difference if I Use Fresh Or Frozen Blueberries
Not really. This easy jam recipe works great with both fresh or frozen blueberries. Blueberries are picked and frozen at their prime, so the sweetness is very comparable to fresh. The texture of frozen berries is a bit different, but since you are cooking the berries, you don’t have to worry.
For this go around I used fresh blueberries, but I have used frozen berries in the past.
How to Store Homemade Blueberry Jam
I store my jam in 8 oz mason jars with lids. Homemade Jam is best when used within the first 10 days of making it. However, if unopened, jam could stay usable in the fridge for 1-3 months.
If you would like to freeze your blueberry jam, just place the jars (or use a freezer bag) in freezer. You’ll want to leave a little room for the jam to expand as it freezes. For best results, use the frozen jam within a year.
Thaw Jam in the fridge the night before you plan to eat it.
How to Can Homemade Fruit Jam for Pantry Storage:
This fruit jam recipe is perfect for water bath canning. I have the Ball Home Canning kit. It contains everything you need for water bath canning.
To can your blueberry jam:
- Sterilize the jars and lids. Whatever size you like. (I prefer the 8 oz jars for this recipe.)
- Add the strawberry jam to the jar, leaving 1/4 inch headspace. Use a skinny spatula to help remove air pockets.
- Wipe down jar rims and add the lids. Seal to fingertip tightness. (Screw on till you feel resistance. Too loose, jar won’t seal, too tight air won’t release properly.)
- Process for 5 minutes in the boiling water. Turn off the heat and let the jars sit in the water another 5 minutes.
- Remove jars and let cool 12 to 24 hours. Check the seal by removing the band and pressing the center of each lid. If you are able to indent the lid, your jam did not seal properly. Store in a cool dry location for 1 for best quality, but maybe good for up to 2 years. Be sure to test your jar for spoilage before using it.
Keep in mind, higher altitudes affect boiling and you will need to process the jam differently. (I believe I read boiling points are lower at high altitude.)
Different Ways To Serve Blueberry Jam
- Spread on muffins, bread, etc
- Top yogurt
- Pair with oatmeal
- Add a dollop to ice cream
- Mix in smoothies
More Blueberry Recipes to Make:
- No Bake Blueberry Pie
- Blueberry Dump Cake
- Homemade Blueberry Cobbler
- Blueberry Surprise
- Blueberry Mug Cake
Grab your plump and juicy blueberries and make this blueberry jam recipe for yourself or gift to another blueberry lover. Best of all three simple ingredients are all you need.
If you make the recipe, be sure to come back and share your results or tag me in your Instagram photos with #scatteredmomrecipes!Print
Delicious no-pectin Blueberry Jam Recipe, made with 3 ingredients! It’s perfect for slathering on bread, English muffins, scones, and so much more!
- 2 heaping cups of fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1 tablespoon of lemon juice
- Add blueberries, sugar, and lemon juice to a medium saucepan.
- Stirring frequently, cook over medium high heat until blueberry mixture comes to a rolling boil.
- Reduce heat to medium and continue boiling and stirring for 10 minutes.
- Towards the end of the cooking time, use the back of the spoon to gently crush some of the berries.
- 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.)
- Transfer the blueberry jam to a storage jar and let come to room temperature.
- 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.)
- 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.)
- Serving Size: 1 tablespoon
- Calories: 47
- Fat: 0
- Carbohydrates: 12
- Protein: 0
Keywords: blueberry jam, jam recipe
Frequently asked Jam making questions:
Cook the jam about 10 minutes or until the temperature of the jam reaches 220°f.
Blueberries are naturally low in pectin. What this means is you will need to add something to help the blueberries gel. In this recipe we use sugar and lemon juice instead of pectin.
Unopened in the fridge the jam will last 2 to 3 months. Once the jar is opened, I recommend using the jam within 10 days for best flavor. If you can your jam using the water-bath method, you can expect your sealed jars (stored in a cool dry place, to last 1 to 2 years.
Yes you can, just cook the jam mixture until it reaches 220°f.
Good luck making jam!