Simple Blueberry Jam Recipe

Jam is one of the best places for new canners to start-there aren't a ton of ingredients or a lot of prep work, they come together quickly, and taste far better than what you'd find at the grocery store. Plus you can use jams in so many ways-on biscuits, in oatmeal, heck, adding a pot of jam is actually one of my favorite simple cheese platter ideas! This blueberry jam recipe has been a go-to in my family for years, and I'm excited to share it with you today. Let's make some blueberry jam!

What ingredients do I need for this blueberry jam recipe?

You'll need just four ingredients for this easy-peasy blueberry jam:

Blueberries

Both frozen and fresh blueberries work!

Powdered pectin

This is what turns fruit purée into a thick, silky jam. Some fruits have enough pectin that their jams will gel on their own, but blueberries aren't one of them. If you'd like to try a jam recipe that doesn't call for pectin, check out our strawberry jam recipe.

Lemon juice

Stick with the bottled lemon juice here, as its pH level is consistent. On the flip side, fresh lemons can have a wide range of acidity levels.

Granulated sugar

Be sure to use the amount called for in the recipe if you want to can your jam-the sugar acts as a preservative!

It is important to closely follow tested and approved canning recipes-that's how you keep your canned goods safe to eat! If you want to use less sugar or an alternative sweetener, you have two options:

1. Use less sugar, but do not can this jam. Instead, keep it in the refrigerator and use it within a few weeks. You can also freeze the jam, as long as you use straight-sided jars and leave space at the top for the jam to expand.
2. Try our Berry Jam with Agave instead.

How do you make blueberry jam?

To make the jam itself:

1. Crush the fruit with a potato masher or the back of a spoon. 
2. Stir the blueberries, lemon juice, and pectin together in a large pot, and bring it to a boil. 
3. Add the sugar, and stir until the sugar has fully dissolved. 
4. Bring the jam back to a boil. You want a rolling boil that can't be easily stirred down. 
5. Boil for one minute, stirring constantly.
6. Remove from heat and skim off any foam. Test that the jam is set. 

How long do you cook blueberry jam?

Blueberry jam is a pretty quick jam to make! The most time-consuming part is crushing the berries. Once all the sugar is dissolved into the fruit, bring the pot to a rolling boil. Boil hard for one minute, stirring continuously.

How do you properly can homemade jam?

If you're new to canning, we know the process can seem overwhelming. But we're here to hold your hand through water bath canning. For even more in-depth instructions, check out our Canning 101 post.

1. Prepare your waterbath canner, tools, and jars.
   • Wash everything in warm, soapy water. 
   • Fill the canner so that the water level will be at least 1" above the tops of the jars. 
   • Place your canning rack or trivet in the bottom of the pot.
   • Put the clean, empty jars (not the lids) in the canner, and turn the heat on to bring the water to a simmer.
2. Make the jam. Follow the recipe to mash the blueberries and cook the jam.
3. Fill jars. 
   • Place a thick towel or a wooden cutting board on the counter, and use your jar lifter to lift a hot jar out of the pot, pouring the water back into the canner. 
   • Set the jar on the towel or cutting board, and fit with the funnel. Ladle jam into the jar, leaving ¼" space at the top of the jar. If the gap isn't quite ¼", add or remove jam accordingly. It is very important that the headspace is ¼" for safe canning!
   • Use a damp cloth to wipe the top of the jar clear of any jam. This will make sure the lid seals properly.
   • Place a flat lid on top of the jar, and twist the ring until it is fingertip tight. Do not overtighten.
   • Use your jar lifter to return the now-filled jar to the canner.
   • Repeat with remaining jam and jars.
4. Preserve jars. 
   • Once all the jam is in jars and in the canner, put the lid on the canner and bring it to a boil over high heat. 
   • When the water is boiling, set a timer for 10 minutes (for altitudes below 1,000 feet).
   • When the timer goes off, turn off the heat and remove the lid from the canner. Leave the jars there for 5 minutes, then use your jar lifter to move the jam to a thick towel or wooden cutting board to cool. Leave 1-2" between jars to allow for air circulation as they cool. Do not retighten any loose rings.
5. Check the seals. After 12-24 hours, the jars should be fully cooled and sealed. Press a finger into the middle of each lid-if it doesn't flex or move, your seal is good. If the lid does flex, the jar didn't seal-stick that jar in the fridge and enjoy the jam within 3 weeks.
6. Store. Remove the rings, wipe down the jars, and label each one. Store in a cool, dark spot for up to 18 months.

Want more easy jelly and jam recipes like this one?

• Peach jam
• Black raspberry jam
• Red onion and port jam
• Strawberry-rhubarb jam
• Pomegranate jelly recipe

📖 Recipe

Blueberry Jam Recipe

Looking for an easy, tasty homemade blueberry jam recipe? This simple recipe calls for only a few ingredients and will have you enjoying summer fruit all year.

5 from 1 vote

Print Pin Rate

Course: Canning Recipes

Cuisine: General

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 6 8-ounce jelly jars

Calories: 734kcal

Author: Cassie Johnston

Ingredients

• ▢ 4 ½ cups crushed blueberries
• ▢ 1.75 ounces powdered pectin (1 package)
• ▢ 4 tablespoons lemon juice
• ▢ 5 cups granulated sugar

Instructions

• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• Combine 4 ½ cups crushed blueberries, 1.75 ounces powdered pectin, and 4 tablespoons lemon juice in a large saucepan, stirring to blend in pectin. Bring mixture to a boil over medium-high heat. Add 5 cups granulated sugar, stirring until sugar dissolves.
• Return mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam, if necessary.
• Ladle hot jam into a hot jar, leaving ¼-inch headpsace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight.
• Place jar on a rack in the boiling-water canner. Repeat until all jars are filled. Water must cover jars by at least 1-inch before processing.
• Bring water to a full rolling boil over medium-high heat. Cover canner, and process jars for 10 minutes (time starts when full boil begins).
• Turn off heat, remove cover, and let jars cool in the water for five minutes. Then, remove the jars from the canner, and place on a towel on the counter to cool completely-do not retighten any bands that have loosened.
• Cool 12 hours. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label and store jars. Any jars that have not sealed should be stored in the fridge and eaten within a week.

Nutrition

Serving: 1whole jar | Calories: 734kcal | Carbohydrates: 190g | Protein: 1g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 19mg | Potassium: 100mg | Fiber: 3g | Sugar: 178g | Vitamin A: 61IU | Vitamin C: 15mg | Calcium: 10mg | Iron: 1mg

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