clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
blueberry Jam recipe

How to Make Blueberry Jam (no pectin recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 68 reviews
  • Author: Jamie Sanders
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 min
  • Yield: 1 8 oz jar 1x
  • Category: jams and jellies
  • Method: stovetop


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


  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.)


  • Serving Size: 1 tablespoon
  • Calories: 47
  • Fat: 0
  • Carbohydrates: 12
  • Protein: 0