Homemade Blueberry Jam Recipe

Introduction

Making your own blueberry jam at home is a rewarding way to enjoy fresh summer flavors year-round. This simple recipe captures the sweet and tangy notes of ripe blueberries, perfect for spreading on toast or adding to desserts.

Ingredients

• 4 cups fresh blueberries
• 1 ½ cups granulated sugar
• ¼ cup freshly squeezed lemon juice
• 1 package fruit pectin

Instructions

1. Step 1: Wash blueberries thoroughly, removing any stems or leaves.
2. Step 2: In a large pot over medium heat, combine blueberries and ¾ cup of sugar. Stir until juices are released, about 5 minutes.
3. Step 3: Add lemon juice and pectin; bring the mixture to a rolling boil while stirring constantly.
4. Step 4: Gradually add the remaining sugar, returning to a rolling boil for another minute.
5. Step 5: Test for doneness by placing a spoonful on a cold plate. If it holds its shape, the jam is ready.
6. Step 6: Pour hot jam into sterilized jars, seal tightly, and let cool before refrigerating.

Tips & Variations

• For a smoother jam, mash the blueberries slightly before cooking.
• Add a teaspoon of vanilla extract after boiling for extra flavor.
• Use organic lemons for the best lemon juice taste.
• If you prefer less sweet jam, reduce sugar by ¼ cup and adjust to taste.

Storage

Store the jam in airtight jars in the refrigerator for up to 3 weeks. For longer storage, process the jars in a boiling water bath for 10 minutes to seal, then keep in a cool, dark place for up to 1 year. Reheat gently before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Thaw them completely and drain excess liquid before starting the recipe to prevent a runny jam.

Why is lemon juice necessary in this recipe?

Lemon juice adds acidity, which helps the fruit pectin set properly and enhances the flavor balance by cutting through the sweetness.

Homemade Blueberry Jam Recipe

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★★★★★

4.7 from 145 reviews

• Author: Julian
• Total Time: 25 minutes
• Yield: 3 to 4 half-pint jars 1x

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Description

This homemade blueberry jam recipe uses fresh blueberries, sugar, lemon juice, and fruit pectin to create a perfectly sweet and tangy preserve. The jam is made by cooking the fruit and sugar together, then boiling with pectin to achieve a thick, spreadable consistency. It’s ideal for spreading on toast, adding to desserts, or gifting to loved ones.

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Ingredients

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Ingredients

• 4 cups fresh blueberries
• 1 ½ cups granulated sugar
• ¼ cup freshly squeezed lemon juice
• 1 package fruit pectin (approximately 1.75 oz)

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Instructions

1. Prepare Blueberries: Wash blueberries thoroughly, removing any stems or leaves to ensure a clean jam base free from unwanted debris.
2. Cook Initial Mixture: In a large pot over medium heat, combine the blueberries and ¾ cup of sugar. Stir gently and cook until the blueberries release their juices and start to break down, about 5 minutes.
3. Add Lemon Juice and Pectin: Stir in the freshly squeezed lemon juice and the entire package of fruit pectin. Bring the mixture to a rolling boil, stirring constantly to avoid burning or sticking.
4. Add Remaining Sugar: Gradually add the remaining ¾ cup of sugar while maintaining the rolling boil. Continue stirring constantly and boil for one more full minute to activate the pectin and thicken the jam.
5. Test for Doneness: Place a spoonful of the hot jam onto a cold plate and let it sit for a minute. If the jam holds its shape without running, it has reached the proper consistency and is ready.
6. Jar and Cool: Carefully pour the hot jam into sterilized jars. Seal them tightly and allow the jars to cool to room temperature before storing them in the refrigerator for long-term preservation.

Notes

• Fresh, ripe blueberries yield the best flavor and natural sweetness in the jam.
• Sterilize jars by boiling them in water for at least 10 minutes prior to jarring the jam to prevent spoilage.
• Use a cold plate test to check jam set rather than relying solely on cooking time, as altitude and humidity may affect timing.
• This recipe makes about 3 to 4 half-pint jars of jam.
• Stored jam should be kept refrigerated and consumed within 3 weeks, or properly canned for longer shelf life.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Preserves
• Method: Stovetop
• Cuisine: American

Keywords: blueberry jam, homemade jam, fruit preserves, blueberry recipe, easy jam