Easy Homemade Blueberry Jam Recipe (With Canning Instructions) -

This Easy Homemade Blueberry Jam Recipe is simple to make with either fresh or frozen blueberries. It’s a wonderful way to preserve a bountiful harvest or use up any extra berries after a trip to your local u-pick. It makes the perfect topping for biscuits, muffins, or even a classic PB&J. Whether you make a small batch for the fridge or can enough to stock your pantry shelves, this blueberry jam recipe is one you’ll come back to every summer.

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A Little Homestead Story

We don’t have any established blueberry plants on our homestead yet, so every summer we head to one of the local organic farms nearby to pick. The season is so fleeting, but it’s one of our favorite summertime traditions. With nine of us picking, we can usually gather many pounds of blueberries in just a couple of hours.

This year, things were a little different. One farm lost their entire crop to damaging storms, and another was open for less than a week before every last berry was picked!

So, I decided to stock up on frozen blueberries from Azure Standard, where I often order bulk ingredients. I added a 30-pound box to my order and we were set. Or so I thought.

Long story short: one of the boys unplugged our big freezer to plug in a heat lamp for baby chicks, and forgot to plug it back in. We discovered it several days later, and everything inside had thawed. All of it had to be dealt with immediately, including the blueberries. (That’s a story for another post.)

I probably could’ve refrozen the blueberries, but I felt better cooking and preserving them—so we made lots of blueberry jam!

Why You’ll Love This Homemade Blueberry Jam Recipe

Easy: Only 3 simple ingredients.
Versatile: Works with fresh or frozen blueberries.
Quick: Comes together fast—enjoy it right away or can it for later.
Delicious: Tastes like summer in a jar!

Ingredients You Need To Make This Blueberry Jam Recipe

Fresh or Frozen Blueberries: 6-7 cups
Sugar: 4 cups
Sure Jell Pectin: 1 (1¾ oz.) box
Optional: 1/4 cup bottled lemon juice or 1 teaspoon citric acid

Ingredient Notes

What type of sugar should I use?

I prefer organic cane sugar, but any granulated sugar will work.

Do I have to use Sure Jell?

There are many types of pectin, and each has different directions and ratios. This recipe uses regular Sure Jell, so for best results stick to that one.

Can I skip the added pectin?

You can make jam without added pectin, but the process, sugar ratio, and cooking times are different. If you’re looking for a blueberry jam recipe without pectin, you can make this version naturally — I’ll share a few tips for that below.

Why is the lemon juice optional?

Blueberries are a high acid food, so they can safely be canned in a water bath without adding extra acid. However, Sure Jell does contains citric acid, which helps the jam gel and also lowers the pH. For safe water bath canning, foods need a pH of 4.6 or lower. I checked my jam with a digital pH tester when it was finished, and it measured 2.5 — well below the safety threshold. Any food with a pH above 4.6 should be canned in a pressure canner.

Neither of the tested blueberry jam recipes I reference call for added lemon juice. The two I use as guides are the Sure Jell recipe and the Ball Blue Book Guide to Preserving, both of which rely on the natural acidity of the blueberries (and, in the case of Sure Jell, the citric acid in the pectin) to safely gel and preserve the jam.

When to add lemon juice: You might add lemon juice if you’d like to balance the sweetness of the jam, since it does contain quite a bit of sugar. If you’re making jam without added pectin, lemon juice (or citric acid) can also help the fruit gel properly.

Tools & Equipment (for the blueberry jam)

Large pot
Wooden or metal spoon
Medium bowl
Large bowl
Potato masher or food processor
Ladle
Storage containers

Tools & Equipment (for water bath canning)

Water bath canner
Glass jars (half-pint or pint size)
Funnel, jar lifter, headspace tool, and magnetic lid lifter
New lids and rings
Paper towel or clean cloth to wipe jar rims
Kitchen towel

Shop the Tools

Ball Regular Mouth Mason Glass Jar Lids (24-Count), Silver

BLACK+DECKER Food Processor and Vegetable Chopper, Stainless Steel Blade, 8-Cup Capacity, 450W Power with Attachments to Grate, Shred, Slice, Mince, Grind, and Puree

Serinar 5.7 Inch X 2.78 Inch Mouth Metal Canning Funnel for Wide Mouth Mason Jars - Stainless Steel Wide Mouth Funnel for Kitchen Filling Wide-mouth funnel without filter

Ball Regular Mouth 16-Ounces Mason Jar with Lids and Bands (12-Units)

BAIRONG 3pcs Canning Kit – Canning Jar Lifter Tongs, Canning Bubble Popper Bubble Remover and Canning Lid Lifter Magnetic Lid Lifter for Canning Tools

Granite Ware Water Bath Canner with Collapsible Jar Rack, 33 Quarts - Durable Enamel Steel Pot for Efficient Canning & Cooking, Non-Stick Surface - Safe for Gas & Electric Stovetops (Speckled ...

Before you begin:

Inspect each jar for chips or cracks—especially along the rim. Even a small chip can prevent a proper seal.

Preheat your oven to 225°F. Wash the jars and lids in very hot, soapy water, then place the jars in the oven to keep them warm until you’re ready to fill them. (I don’t sterilize my jars first, see why here.)

Fill your water bath canner halfway with water and begin heating it on low.
In a small saucepan, heat your lids on low with just enough water to cover them. (Don’t boil; just warm them.)

Please see recipe card at the bottom of this post for the full recipe details.

How to Make This Blueberry Jam Recipe (Step-by-Step) – With Pectin

Gather your ingredients and supplies.
Measure 6-7 cups of blueberries into a large bowl.
In a medium bowl, add 4 cups of sugar and set aside.
If using frozen berries, pulse them in a food processor to chop. (Skip this step for fresh berries.)
Place the berries in a large saucepan over medium heat.
Add one box of Sure Jell pectin and stir.
Cook over medium-high heat, stirring frequently, until it reaches a full rolling boil that cannot be stirred down. (Mash fresh berries during this step.)
Add the sugar and stir to dissolve.
Continue cooking until the jam reaches a full rolling boil again. Once it does, boil for exactly 1 minute, then remove from heat and skim off any foam on the top of the jam. The jam will still be like liquid at first, but it will set up quickly as it cools.
You can either:
Let the jam cool to room temperature and store in the fridge or freezer, or
process in a boiling-water bath canner for shelf-stable jars.

If you prefer not to use commercial pectin, here’s how to make blueberry jam without it. Jam made without pectin will have a softer texture, while using pectin results in a firmer set.

How To Make Blueberry Jam Without Pectin

I adapted the ratio of ingredients based on our family’s taste preferences. The Ball Blue Book recipe calls for 9 cups of crushed blueberries and 6 cups of sugar to make 3 pints of jam — but that was way too sweet for us. Here’s how I make it instead:

9 cups blueberries
4 cups sugar
1 tsp citric acid (or ¼ cup lemon juice)

With this reduced sugar, I still ended up with 3 pints of jam. But I also didn’t cook it all the way to the gelling point, so that yielded a bit more.

Follow steps 1–5 from the recipe above (using the ingredient ratios listed here).
Add the sugar, stir until dissolved, and slowly bring the mixture to a boil.
Cook rapidly to the gelling point, stirring often to prevent sticking.
Once the mixture thickens, remove from heat and skim off any foam.
Continue with step 10 in the recipe above.

Enjoy your homemade blueberry jam!

Once your jam—whether made with or without pectin—is cooked and ready, you can enjoy it right away or preserve it for later. If you’d like to stock your pantry shelves, here’s how to can blueberry jam using the water bath method.

Recipe Tips

For Canning:

*Small batch jam recipes make about 3 pints. To fill your canner, make two batches in separate pans. (It’s important not to double recipes that contain pectin, as this can cause the jam to fail to set properly. Not to mention it will boil over the top of the pan!)

*If you have the stove space, you can cook them side by side. Otherwise, start the second batch after you put the first set of jars in a preheated water bath.

Before we dive into canning blueberry jam, I want to pause for a quick note. These are the steps I personally use here on our homestead. Canning methods can vary, so it’s important to use your own judgment and follow safe canning practices.

How to Can Blueberry Jam (Water Bath Method)

Immediately after finishing your homemade blueberry jam, ladle the hot jam into your warm jars from the oven, leaving ¼ inch of headspace at the top.
Wipe each rim with a damp towel to remove any residue — this step helps ensure a strong seal.
Use your magnetic lid lifter to place a warm lid on each jar. Screw on the bands fingertip tight (snug but not overly tight).
Use your jar lifter to carefully lower the filled jars into the canner, spacing them evenly.
Add more hot water if needed until the jars are covered by at least 1 inch of water, then cover with the canner lid.
Turn the heat up to high. Once the water reaches a full rolling boil, start your processing time.
Process the jars for 10 minutes (adjusting for altitude if needed — see chart below). I often add an extra 5 minutes to the processing time for good measure.
When the time is up, turn off the heat and let the jars rest in the water for 5 minutes.
Then, use the jar lifter to carefully remove them and place them on a towel where they won’t be disturbed.
After 12–24 hours, check your seals. To do this, press the center of each lid — it should not pop up or move. Try gently to lift the lid with your fingers; if it stays put, you’ve got a solid seal — yay!
Label and date your jars, then store them in a cool, dark place. Properly sealed jars of blueberry jam should last up to 2 years on the shelf.

Altitude Adjustment Chart

Altitude	Add This Time
1,001–3,000 ft	+5 minutes
3,001–6,000 ft	+10 minutes
6,001–8,000 ft	+15 minutes
8,001–10,000 ft	+20 minutes

Safety & FAQs About This Homemade Jam

It is not necessary to pre-sterilize jars that will be processed for 10 minutes or more (at sea level) because they will be sterilized during the canning process. However, if a recipe calls for only 5 minutes of processing time (at your altitude) then the jars do need to be sterilized first – or just increase the processing time to 10 minutes (plus altitude adjustments.)

Sources for information about sterilizing jars for canning:
National Center for Home Food Preservation and Utah State University

If using pectin, the jam will be ready exactly 1 minute when it comes to a full rolling boil after adding the sugar. The jam will still be like liquid at first, but it will set up quickly as it cools.

Without pectin, it will coat the back of a spoon and thicken slightly as it cools. You can test by placing a spoonful on a cold plate—if it doesn’t come back together when you run your finger through it, it’s done.

Absolutely! Just chop them before cooking and proceed with the recipe as written. Frozen blueberries have thicker, tougher skins than fresh ones, so it’s best to chop them first.

Traditional jam requires sugar for texture and preservation, but you can use low-sugar pectin for a lighter version.

Yes, a stockpot works in a pinch – just be sure to place a rack on the bottom for the jars to sit on. If the jars sit directly on the pot, they could crack or break during the canning process. (My husband recently made blackberry jam at work at the fire station, and improvised by placing a small towel on the bottom.)

Yes, but it takes longer to reach the right set, and you’ll use more berries even though it makes the same amount of jam.

Disclaimer: These instructions reflect how I personally make blueberry jam. I am not a food scientist. Please use your own judgment and consult USDA- or FDA-approved canning guidelines and recipes.

Read this article for more information on making and canning jam, and this one about ensuring safe canned food.

Storage

Freezer: Stays fresh up to 1 year in freezer-safe containers.
Fridge: May keep for a couple of months in airtight jars.
Pantry: Properly canned jam lasts for 2 years or more in a cool, dark place.

Additions, Substitutions, and Variations

It is important not to alter ingredients in recipes meant for canning, but feel free to change it up if your jam will be eaten fresh or stored in the fridge or freezer.

Add lemon zest or vanilla extract for a flavor twist.
Use a mix of berries (like blueberries and blackberries) for a wild-berry version.
For a naturally sweetened jam, try honey instead of sugar—just be sure to use a low-sugar recipe and pectin.

How to Serve Blueberry Jam

Homemade blueberry jam is wonderful on:

Freshly baked biscuits or homemade bread
Yogurt parfaits or overnight oats
Pancakes, waffles, or French toast
Ice cream or cheesecake

I hope this easy blueberry jam recipe helps you make the most of your harvest!

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