Description

This homemade blueberry jam is sweet, slightly tangy, and bursting with real fruit flavor. Made with just blueberries, sugar, and lemon juice—no added pectin—it’s an easy, foolproof recipe that yields rich, glossy jam you’ll want to spread on everything. Whether you’re a beginner or seasoned cook, this small-batch recipe delivers consistent results every time. Perfect for toast, biscuits, or even cheese boards, it’s a versatile preserve you’ll be proud to make and share.

Ingredients

4 cups fresh or frozen blueberries
1 ½ cups granulated sugar
2 tablespoons fresh lemon juice

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Instructions

Rinse and sort the blueberries, removing any stems or mushy fruit.
In a heavy saucepan, combine blueberries, sugar, and lemon juice.
Mash a few berries to release juice, then stir well.
Bring to a boil over medium-high heat, then reduce to a steady simmer.
Stir often and cook for 20–30 minutes until the mixture thickens.
Do the cold plate test to check for set.
Remove from heat and let cool slightly.
Spoon into clean jars and cool completely before sealing.
Refrigerate for up to 3 weeks or freeze for up to 6 months.

Notes

Use a wide, shallow pot to encourage quicker evaporation.
Stir frequently to prevent burning.
For a smoother jam, blend some of the berries before cooking.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Condiment
Method: Stovetop
Cuisine: American