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Amazing Blueberry Jam: 4 Cups of Pure Joy

A close-up shot of a spoonful of glistening homemade blueberry jam being lifted from a white bowl.
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A simple recipe for making delicious blueberry jam at home, perfect for canning or enjoying fresh. This recipe can be made with or without pectin and includes options for low-sugar, small-batch, and vanilla-lemon variations.

Ingredients

Scale
  • 4 cups fresh or frozen blueberries
  • 2 cups granulated sugar (adjust for low-sugar option)
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon vanilla extract (optional)
  • 1 box powdered pectin (optional, for pectin version)

Instructions

  1. Prepare your canning jars and lids if water bath canning.
  2. In a large pot, combine blueberries, sugar, and lemon juice.
  3. If using pectin, stir it in now.
  4. Bring the mixture to a rolling boil over high heat, stirring constantly.
  5. Boil for 1 minute, stirring constantly.
  6. Remove from heat. Stir in lemon zest and vanilla extract, if using.
  7. Skim off any foam.
  8. Ladle hot jam into prepared jars, leaving 1/4 inch headspace.
  9. Wipe rims and place lids on jars. Screw bands on fingertip tight.
  10. Process in a boiling water bath for 10 minutes (adjust for altitude).
  11. Let jars cool completely on a towel-lined counter. Check seals.

Notes

  • For a low-sugar jam, use a sugar substitute or reduce sugar to 1 cup and use a pectin designed for low-sugar recipes.
  • For a no-pectin jam, cook the mixture until it thickens, which may take longer. You can test for set by placing a small amount on a chilled plate; it should wrinkle when pushed.
  • This recipe makes approximately 4 half-pint jars.
  • Consider this recipe as a foundation for your meal planning, especially if you are looking for ways to preserve seasonal produce.

Nutrition

Find it online: https://mdlatdmm.com/blueberry-jam-recipe/