Description
This Homemade Blueberry Jam bursts with ripe blueberry flavor, bright lemon, and a glossy, spoonable set. With just a handful of ingredients and about 35 minutes, you’ll have a vibrant, giftable spread perfect for toast, pancakes, pastries, and more.
Ingredients
4 cups fresh blueberries
1 ½ cups granulated sugar
¼ cup freshly squeezed lemon juice
1 package fruit pectin
Instructions
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Wash blueberries; discard stems/leaves.
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In a large pot over medium heat, combine blueberries and ¾ cup sugar. Cook ~5 minutes, stirring, until berries release juices.
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Stir in lemon juice and pectin; bring to a rolling boil (boils hard even while stirring).
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Gradually add remaining sugar; return to a rolling boil and boil 1 minute, stirring constantly.
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Test set on a cold plate—if it holds its shape and wrinkles when nudged, it’s ready.
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Ladle hot jam into sterilized jars, wipe rims, apply lids, and tighten bands. Cool to room temp, then refrigerate (or water‑bath can; see Notes).
Notes
- Variations:
- Mixed Berry: swap half the blueberries for raspberries, blackberries, or strawberries.
- Low-Sugar: use low/no‑sugar pectin and sweeten to taste.
- Spiced: add a pinch of cinnamon or nutmeg.
- Vanilla: stir in ½ tsp vanilla after cooking.
- Honey: replace part of the sugar with honey.
- Frozen berries: Thaw and drain excess liquid before cooking.
- No pectin version: Cook longer to gelling point (around 220°F/104°C at sea level).
- Canning (optional for shelf storage): Process filled jars in a boiling water bath for 10 minutes (adjust for altitude per local guidelines). Store in a cool, dark place up to 1 year; refrigerate after opening and use within 2–3 weeks.
- Safety: Always sterilize jars and use new lids for proper seals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment, Breakfast, Brunch
- Method: Cooking, Water-Bath Canning (optional)
- Cuisine: Vegan, Vegetarian, Gluten-Free
