This recipe for homemade blueberry jam is actually quite simple! It takes just 20 minutes and uses 4 simple ingredients, with no pectin. If you are a blueberry lover, you have to give this small batch jam a try!
There’s nothing quite like the sweet and tangy taste of blueberry jam. It’s the perfect topping for toast, bagels, biscuits, and more. And this blueberry jam recipe is super easy to make – without any pectin!
I started making this recipe a couple of years ago after we went blueberry picking for the first time. If you have ever gone to a pick-your-own farm with your family, you know you always end up coming home with more fresh berries than you anticipated.
I will tell you, there is nothing better than pulling jars of jam of this wonderful recipe out in the winter months and being reminded of the good times my family had back in summer.
A few notes about the ingredients used to make a small batch blueberry jam recipe:
Before starting, look over your blueberries. Remove any leaves, stems, and overripe or underripe berries.
Ripe fruits will be a nice bright blue color, plump and may even have a grey tint to them. Wash and dry them with a towel.
Helps to break down the skins of the blueberries.
No Added Pectin and Less Sugar
Blueberries are naturally very sweet and already have natural pectin, so need extra added sugar or pectin.
While we aren’t canning this recipe since it is a small batch, you do need to sterilize the jars that you will be putting your jam in.
Equipment Needed to Make Your Jam
- Wooden Spoon (a wooden spoon does not transfer heat like a metal spoon)
- Wide Mouth Funnel
- 8 oz mason jars and lids (canning jars), sterilized
How to Sterilize Jars:
- Wash your 8oz jars with soapy hot water or
- Run them through the dishwasher
How to Make this Easy Blueberry Jam Recipe
- 2 cups of blueberries
- ⅓ cups of sugar
- fresh lemon juice from ½ medium lemon
- 5 Tbsp water, divided
- 1 Tbsp cornstarch
The cooking process is really a rather simple recipe.
Place blueberries in a small saucepan, combine the blueberries, lemon juice, 1/3 cups sugar and 3 Tbsp. water.
When stirring, use the back of a wooden spoon to gently mash the blueberries.
Cook on the stove over low heat for about 20 minutes, stirring occasionally.
While cooking, it should come to a light boil. If you notice the water coming to a full rolling boil, lower the heat.
In a small bowl, add cornstarch to the remaining 2 Tbsp. of water and stir until combined.
For best results, when you add the cornstarch to water, colder is better because warm/hot will cause lumps.
Pour into the hot jam and cook on low for about 5 minutes.
Allow the fresh blueberry jam to cool off before transferring to your container.
Using your funnel, spoon in your homemade jam recipe into the hot jars, leaving a 1 inch headspace in your jelly jars.
Wipe the rim of the jar of jam with a damp cloth.
Let your jam come to room temperature before moving it to the refrigerator.
What can I use my Blueberry Jam on?
This is the best part of berry jams! This homemade blueberry jam recipe can also be considered a compote or sauce and is great for:
How do I know when my batch of homemade blueberry jam is done?
I like to use a little trick to know when this delicious blueberry jam set.
Place a small plate in the freezer. Before you let your jam cool, take the cold plate from the freezer and add a dollop of your jam on the plate. Use the tip of your finger to push your jam and if it wrinkles up when you push it, it is done!
Can I use frozen blueberries to Make Blueberry Jam?
Yes, did you know that frozen blueberries are fresh fruit that is flash frozen? Just do not thaw them prior to using them.
How Long Will the Blueberry Jam Keep?
Because we aren’t canning our blueberry jam, your jam will not have a long shelf life. Store your jam covered tightly in the refrigerator for up to a week after opening.
Unopened, it can stay in the fridge for 1-3 months, so not a very long time. This is one of the important things to remember about making freezer jam.
An easy way to remember? Write the date on your with a permanent marker and the jam will expire.
- 1 pt blueberries
- ⅓ C white sugar
- Juice of ½ medium lemon
- 5 Tbsp water, divided
- 1 Tbsp cornstarch
- In a small saucepan, combine the blueberries, lemon juice, sugar and 3 Tbsp. water.
- Cook on the stove over low heat for about 20 minutes, stirring occasionally.
- In a small bowl, add cornstarch to the remaining 2 Tbsp. of water and stir until combined.
- Pour into the berry mixture and cook on low for about 5 minutes.
- Allow the mixture to cool off before transferring to your container.
- Store your blueberry jam covered in the refrigerator for up to a week.
- While cooking, your blueberry jam should slowly boil. If you notice it boiling too much, lower the heat.
- When stirring, use the back of a wooden spoon to gently mash the blueberries.
- When you add cornstarch to water, colder is better. Warm/hot will cause lumps.
- This blueberry jam recipe can be considered a jam/compote/sauce.