Blueberry Jam
Easy homemade blueberry jam made with fresh berries, sugar, lemon juice, and powdered pectin—ready in about 30 minutes and perfect for toast, yogurt, and desserts.
Equipment
- Large heavy-bottomed pot or Dutch oven (6-quart)
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Potato masher (optional, for texture)
- Ladle
- Clean jars with lids
- Wide-mouth funnel (optional, for filling jars)
- Large pot for water-bath canning (optional)
- Jar lifter or tongs (optional)
- Clean kitchen towels
Ingredients
- 4 cups fresh blueberries rinsed and sorted (about 2 lb)
- 4 cups granulated sugar
- 1 package powdered fruit pectin 1.75 oz (about 49 g)
- 2 tbsp lemon juice fresh or bottled
- 1/4 cup water
Instructions
- Rinse and sort blueberries, discarding any stems or damaged berries. Add the blueberries to a large heavy-bottomed pot. Mash about half the berries with a potato masher if you like a chunkier jam.
- Stir in the sugar, lemon juice, powdered pectin, and water. Let the mixture sit for 10 minutes to help the berries release their juices.
- Place the pot over medium-high heat and bring to a boil, stirring often so nothing sticks.
- Once boiling, reduce to a steady simmer and cook for 20–25 minutes, stirring frequently, until the jam thickens and coats the back of a spoon. (Optional: test on a chilled plate—if it wrinkles when nudged, it’s set.)
- Remove from heat and let stand for 5 minutes. Skim off any foam if desired.
- Ladle hot jam into clean jars, leaving about 1/4-inch headspace. Wipe rims, add lids, and tighten bands to fingertip-tight.
- Optional for shelf-stable storage: Process jars in a boiling-water bath for 10 minutes (adjust for altitude if needed). Remove and cool undisturbed for 12–24 hours, then check seals.
- Store sealed jars in a cool, dark place. Refrigerate after opening and use within 3 weeks.
Notes
Frozen blueberries: You can use frozen berries without thawing—add about 5 extra minutes to the simmer time.
Don’t judge hot jam: Jam looks looser while hot and thickens as it cools. For the best read on texture, wait 24 hours.
Adjusting sugar: Cutting sugar can affect set. If you want a lower-sugar jam, use a low-sugar pectin and follow its directions.
If it won’t set: Reheat the jam, add 1–2 tablespoons lemon juice, and simmer 5 more minutes.
Nutrition
Calories: 50kcal