I love making homemade blueberry jam using either fresh or frozen berries. This recipe is perfect slathered on some sourdough bread.
In one of my recent cooking classes, people were amazed at how easy it was to make homemade jam. Which I hope gives you the motivation to try this recipe!
I love making jam at home because you can use blueberries that are a little past their prime, or that bag of blueberries that's been in the freezer too long.
And, once you learn to make one type of jam, you can do the same with other fruit like my small batch nectarine jam, peach jam, or homemade raspberry jam.
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What You'll Learn In This Recipe
- My favorite addition to add delicious flavor to the jam.
- Tips to ensure your jam is thick enough.
- How to store jam in the fridge or freezer.
To level up your baking game, check out my favorite 10 tips to becoming a better baker.
Ingredients You Need
- Blueberries: Both fresh and frozen blueberries will work! To prep for jam, simply wash the blueberries.
- Granulated sugar: Jam uses a lot of sugar, so don't be alarmed at the amount!
- Water: Water prevents the fruit from burning as it cooks.
- Lemon juice: Adds some additional flavor and tartness to the jam.
How To Make This Recipe
1. Heat the blueberries, granulated sugar, water, and lemon juice over medium-high heat in a saucepan until everything is boiling.
2. Next, reduce the heat to medium and continuously stir.
3. Don't be tempted to walk away! Watch as the jam cooks down and thickens.
4. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
Remember, the jam will continue to thicken as it cools, so don't overcook it.
Expert Tips
- Storage: The jam can be stored in an airtight container in the refrigerator for up to 1 - 2 weeks. Alternatively, store in the freezer for up to 2 months.
- To prevent sugar crystals from forming in the final jam, you can brush the sugar off the sides of the saucepan with a pastry brush dipped in cold water.
Recipe FAQs
If your jam is still runny after attempting the cold plate test, allow it to continue cooking until you notice the jam firms up when it hits the cold plate.
It's good practice to always ensure your storage jar has been properly cleaned. Since this isn't a canning recipe, running the jar through the dishwasher is good enough for sanitizing!
No, this recipe has not been developed for the purpose of canning. It's a refrigerator/freezer jam.
More Jam Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Blueberry Jam (Without Pectin)
Equipment
- medium sized saucepan
- spoon
- plate
Ingredients
- 1 ½ cups blueberries
- ¾ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Heat blueberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- Store in an airtight container in the refrigerator for up to 1 - 2 weeks.
Lori Wilson
Love this recipe. I’ve made it several times