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!
Combine the blueberries, sugar, and lemon juice in a saucepan and cook until boiling. Continue cooking, stirring and gently crushing the berries until the jam is done.
Store blueberry jam in an airtight container (like a mason jar) in the fridge for up to 3 weeks or in the freezer for 3 months. Find tons of tips and canning instructions in the recipe.