Go Back
–+ servings
blueberry jam spread on sourdough bread
4.84 from 6 votes

Easy Homemade Blueberry Jam Recipe

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.

Want a printer-friendly version of this recipe? (Enter your email to get it instantly.)

Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:20 minutes
Canning Time:45 minutes
Servings: 3 pints

Equipment

  • Large pot
  • Wooden or metal spoon
  • medium bowl
  • large bowl
  • Potato masher (for fresh berries)
  • Food processor (for frozen berries)
  • Ladle
  • Storage containers (for fridge or freezer jam)
  • FOR CANNING
  • Glass jars (half-pint or pint size)
  • Water bath canner
  • Funnel, jar lifter, headspace tool, and magnetic jar lifter
  • New lids and rings
  • Paper towel or clean cloth to wipe rims
  • Kitchen towel

Ingredients 

Blueberry Jam With Pectin

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

Without Pectin

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

Instructions

Before you begin

  1. Inspect each jar for chips or cracks—especially along the rim. Even a small chip can prevent a proper seal.
  2. 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.)
  3. Fill your water bath canner halfway with water and begin heating it on low.
  4. In a small saucepan, heat your lids on low with just enough water to cover them. (Don’t boil; just warm them.)

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

  1. Gather your ingredients and supplies.
  2. Measure 6-7 cups of blueberries into a large bowl.
  3. In a medium bowl, add 4 cups of sugar and set aside.
  4. If using frozen berries, pulse them in a food processor to chop. (Skip this step for fresh berries.)
  5. Place the berries in a large saucepan over medium heat.
  6. Add one box of Sure Jell pectin and stir.
  7. 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.)
  8. Add the sugar and stir to dissolve.
  9. 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.
  10. You can either:
  11. Let the jam cool to room temperature and store in the fridge or freezer, or
  12. process in a boiling-water bath canner for shelf-stable jars.

How To Make Blueberry Jam Without Pectin

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

How to Can Blueberry Jam (Water Bath Method)

  1. mmediately 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.
  2. Wipe each rim with a damp towel to remove any residue — this step helps ensure a strong seal.
  3. Use your magnetic lid lifter to place a warm lid on each jar. Screw on the bands fingertip tight (snug but not overly tight).
  4. Use your jar lifter to carefully lower the filled jars into the canner, spacing them evenly.
  5. Add more hot water if needed until the jars are covered by at least 1 inch of water, then cover with the canner lid.
  6. Turn the heat up to high. Once the water reaches a full rolling boil, start your processing time.
  7. 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.
  8. When the time is up, turn off the heat and let the jars rest in the water for 5 minutes.
  9. Then, use the jar lifter to carefully remove them and place them on a towel where they won’t be disturbed.
  10. 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!
  11. 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.

Notes

I listed the canning time for 45 minutes because these steps are included: putting the jam in the jars, waiting for the water in the canner to start boiling, the processing time, and letting the canner rest.
*See full post for FAQs and information on canning safety
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.
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.
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
  • 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.
 
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.
QR Code linking back to recipe