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Make homemade Blueberry Jam with this easy small-batch recipe. No pectin is needed for this delicious fruity spread!
This jam is perfect for spreading on Johnny Cakes, Blueberry Scones, or used as a filling in a Blueberry Tart.
When fresh berries are plentiful this season, grab a bunch of blueberries and make yourself a batch of delicious blueberry jam. No need to worry about buying anything special for canning — you can make homemade jam with just a few easy-to-find ingredients in just 20 minutes!
Why This Recipe Works
- Using smaller amounts of blueberries allows them to quickly cook to the consistency needed, resulting in a vibrant, fresh flavored jam.
- The lemon juice, shorter cooking time, and sugar help the natural pectin in the blueberries set the jam perfectly.
- The butter dissolves any foam that forms on top of cooked fruit and adds a glossy finish to the jam.
Blueberry Buying Guide
Fresh blueberries should be firm, plump, dry, and uniform in color. Avoid any that are bruised or crushed.
Ingredients Notes
- Blueberries: I use fresh blueberries, but this recipe also works with frozen – be sure to defrost and drain them first.
- Lemon Juice: Use freshly squeezed lemon juice for the best possible flavor. Orange juice will make a good substitute if you don’t have lemon handy.
- Sugar: Superfine sugar (caster sugar) is a good option as it dissolves faster, but you can use granulated sugar.
- Butter: Salted butter will season the jam, but unsalted works just as well.
Step By Step Instructions
Add the blueberries to a medium saucepan with the sugar, I like to use super-fine sugar as it dissolves much faster than granulated, but granulated will work just fine.
Add the butter and lemon juice to the pan.
Mix to coat well and turn the heat up to high.
The goal is to bring your mixture to a boil as fast as possible. Using a shallow, wide-shaped pan will help the water cook out of the fruit quicker.
Continue to boil until the jam has thickened. Stir and mash the blueberries frequently, and you’ll have delicious, spreadable jam in just about 15 minutes.
Test with a thermometer and make sure it gets to 220°F/104°C.
Transfer the jam to a clean jar and cool to room temperature.
Seal the jar with the lid and keep it in the refrigerator for ten days.
Testing Jam for Doneness Without A
- Place a spoon in the freezer for 15 minutes. Take the spoon out and dribble some hot jam onto the frozen spoon with the jam off the heat.
- Wait a few seconds to cool, and then run your finger through the jam. If your finger it makes a clear path through doesn’t fill in, it’s ready.
- If the jam is still fluid, put it back onto the heat and simmer in five-minute intervals until the jam thickens.
Erren’s Top Tips
- Fruit varies in water content, and some may cause the jam to take longer to thicken.
- Like a chunkier jam? Skip mashing the berries as they cook.
- Although you can use a variety of fruits with this recipe, it’s best for berries that contain natural pectin.
- Don’t look for traditional jam consistency – Jam made without pectin tends to be a little looser and less firm than jam made with pectin.
Storing and Freezing Instructions
- This small-batch jam is not suitable for canning. Store in the fridge for up to two weeks.
- To freeze, once cooled, add the jam into a freezer-safe container and leave at least a half-inch free space at the top to allow for expansion in the freezer. Freeze for up to three months. You can thaw it in the refrigerator when ready to use.
Rate This Recipe
Recipe
Blueberry Jam
Ingredients
- 1 lb Blueberries
- 1½ cups superfine sugar/caster sugar (or granulated)
- 1 teaspoon butter
- 2 tbsp lemon juice (freshly squeezed)
Instructions
- Wash and dry the blueberries.
- In a medium saucepan, add the blueberries, granulated sugar, butter, and fresh lemon juice. Mix over high heat until sugar dissolves.
- Bring mixture to a boil. Stir and mash the blueberries frequently and continue to boil until the jam has thickened (or until it reaches a temperature of 220°F/104°C) This will take approximately 10-15 minutes.
- Pour the jam into a clean, tempered jar and allow it to cool. Once cooled, cover and refrigerate.
Tips
How can you tell if the jam is done without a sugar thermometer?
Place a spoon in the freezer for 15 minutes. Take the spoon out and dribble some hot jam onto the frozen spoon with the jam off the heat. Wait a few seconds to cool, and then run your finger through the jam. If your finger it makes a clear path through doesn’t fill in, it’s ready. If the jam is still fluid, put it back onto the heat and simmer in five-minute intervals until the jam thickens.Tips:
- Fruit varies in water content, and some may cause the jam to take longer to thicken.
- Like a chunkier jam? Skip mashing the berries as they cook.
- Although you can use a variety of fruits with this recipe, it’s best for berries that contain natural pectin.
- Don’t look for traditional jam consistency – Jam made without pectin tends to be a little looser and less firm than jam made with pectin.
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