My Simple Blueberry Jam is made with just 3 ingredients and no added pectin. It tastes out of this world good, no wonder it’s so popular!
I had never made blueberry jam before, but I’m thrilled to bring you my Simple Blueberry Jam recipe today after a freak bargain find at the weekend!
I managed to find 4 trays of blueberries priced at £3 each for 3 pence each.
We ate one tray, but the rest were destined for jam. Although I did have to throw away just over a third of the remainder as they were soft and over-ripe (which is not good for eating or jam making).
However, I’m really not complaining at that price! I’d never seen blueberries so cheap or so many of them reduced before!
I can’t remember the last time I had blueberry jam! But I have never had homemade blueberry jam!
I can’t tell you how amazing this Simple Blueberry Jam is. The depth of flavour is just incredible and delicious.
The Pectin Debate
I was reading about the pros and cons of pectin use in jam the other day.
The point was made that by using pectin, you achieve a shorter cooking time and a slightly higher yield. However, you don’t get the intensity of flavour that you get with a longer cooking time, where more moisture is evaporated away.
I had never really thought about this before, as I never use pectin or jam sugar in my recipes.
Well, apart from my first ever jam, where I used jam sugar, but I didn’t like the stiffer texture.
Also, looking back, the flavour was not a patch on my One Punnet Strawberry Jam, which uses just lemon juice to aid the setting.
Blueberries are naturally low in pectin, so besides using only the firmest, just ripe or slightly under-ripe fruits, you need to add pectin or lemon juice, which aids the gelling process by interacting with the sugar.
If you’ve never made jam before, it’s never too late to learn. I only started making jam in the last 4 years and just got hooked.
Jam-making Tips
The important things to remember are:
- Sterilise your jars.
- Freeze some saucers for testing the set
- Stir the jam, or it will burn and stick to the base of your pan.
- If your jam is too runny, pour it back into a clean pan and boil it again until it reaches the setting point. You get better at judging this as time passes, but I’ve only ever got it wrong once (with my Easy Greengage Jam). I like a soft set jam, but I pushed the boundary a bit far that time.
How long will Blueberry Jam keep, and how should it be stored?
As with all homemade jams, it’s best eaten in the first year, but the jam will last for years and be safe to eat as the sugar acts as a preservative.
Just store it in a cool, dark, dry place (I keep mine in a cupboard in my garage).
Once opened, keep in the fridge and eat within a few months. Using a clean spoon to serve it will preserve its shelf life.
Can you use frozen blueberries to make Blueberry Jam?
Yes, use them in place of fresh blueberries; they will thaw when you heat them with the sugar and lemon juice.
How much jam will this recipe make?
This recipe makes 1 large jar (450 ml) of Blueberry Jam like in the photograph.
More inspiring Recipes for a glut of Blueberries
Here are some more delicious blueberry recipes from me and other bloggers!
- Apple & Blueberry Tarte Tatin – Fab Food 4 All
- Rhubarb & Blueberry Tarte Tatin – Fab Food 4 All
- Blueberry & Lemon Soda Bread – Fab Food 4 All
- Blueberry & Banana Pancakes – Fab Food 4 All
- Fresh Blueberry Flapjacks – Tinned Tomatoes
- Blueberry & Rose Almond Bars – Tin & Thyme
- Blueberry Custard Ice Cream – Kavey Eats
- Blueberry Brioche – Patisserie Makes Perfect
- Blueberry Orange Upside Down Cakes – Family Friends Food
More Blueberry Jam Recipes
Once you’ve made my Blueberry Jam, check out the following delicious jams!
- Blueberry & Lime Jam – Fab Food 4 All
- Tutti Frutti Jam – Fab Food 4 All
- Summer Fruits Jam – Fab Food 4 All
Can you scale up the Recipe?
You can always scale the recipe up if you have more blueberries, but remember it will take longer to reach the setting point!
It’s best to use a jam thermometer or a long digital thermometer to help you decide when to do the chilled plate test. The temperature to aim for should be 104 – 105.5°C
If you grow blueberries or come across a bargain like mine, try my Simple Blueberry Jam, which makes one good-sized jar.
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Simple Blueberry Jam – no pectin, just 3 ingredients!
Ingredients
- 600 g firm blueberries stalks and mushy ones removed
- 400 g granulated sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Wash the blueberries in a colander.
- Put the blueberries, sugar and lemon juice into a preserving pan.
- Place the pan over a gentle heat to slowly dissolve the sugar crystals, stirring with a wooden spoon from time to time.
- As the sugar starts to melt and the fruit warms up, take a potato masher to mash the blueberries, leaving some whole if desired.
- Once the sugar has completely dissolved turn up the heat and bring the pan to a rolling boil and time for 15 minutes, stirring all the while (to prevent the sugar burning on the base).
- Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and is gel like then it’s ready. Otherwise boil for another couple of minutes and repeat process until ready.
- Pot up the jam in a sterilised hot jar using a small ladle or jam funnel.
- Screw on lid immediately.
- See notes for storage instructions.
Notes
Sterilise 1 x 450 ml jar by washing in hot soapy water or take straight from dishwasher, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain. Once cool in the jar this jam is ready to eat. Store in a cool, dark, dry place and consume within 12 months for best colour and flavour although will be safe to eat for many years. Once open keep in fridge and use within a few months.
Lesley
Turned out perfect. I used the same method to make some blackberry and apple jam too.
Camilla
Awesome Lesley. I do have a Blackberry & Apple Jam recipe for another time: https://www.fabfood4all.co.uk/easy-blackberry-apple-jam/
Rita
can this recipe be doubled in one pot?
Camilla
Hi Rita, yes but it will take a lot longer to reach setting point so I’d recommend using a digital thermometer and testing for set when temperature reaches 105C.
mh
requiring email to unlock print function is a huge red flag. boooo
Camilla
If you’re a fan of this recipe then wouldn’t you want to hear about new recipes I create via my newsletter. You could always unsubscribe later down the line. I really don’t send that many e-mails. I provide a free service so I think I should be applauded not booed. I hope you have a better day tomorrow.
Picasso
This looks amazing and I’ve had a happy time reading the comments. I have 300g rather tart blueberries so I shall be trying this recipe. Thank you.
I’ve always failed using the crinkle test whatever preserve I make so use a digital thermometer instead. Thanks for advising the setting temperature on one of your responses.
I sterilise my washed jars in the microwave, putting water in the bottom of them and allowing the resultant steam to sterilise them. Then I pop them (water poured out) in the air fryer so that they are warm. Do you think the steam sterilisation method is safe please?
Camilla
Hi Picasso, I really couldn’t pass judgement on a sterilisation method that I’ve never use I’m afraid. The one I use is the standard one.
Picasso
Thank you for your response. I’ve googled a bit and gone ahead with the microwave sterilisation method.
I made my jam and it was amazing. I was particularly grateful for the tip about stirring all the time. My jam set after 5 minutes rolling boil — in fact it is a bit more solid than I really wanted because I didn’t believe it could possibly be set. A brilliant recipe. Thank you.
Camilla
Hi Picasso, thank you, so glad you like the reicpe. You could always tip it back in the pan with some water and re-boil to the desired consistency if you can’t bear it.
Picasso
Thanks. I’ll try that in future but the jam wasn’t too hard. It’s a great way of using up tart fruit.
Jackie
Do u hot water bath the jam in mason jars also how much
Sugar
Camilla
Hi Jackie, no we don’t water bath jams in the UK. Confused about the sugar amount, it’s in the recipe.
Pam
1st time making jam of any kind. Your instructions were spot on. Dang, and tasty too! Wow. Jam came out perfect. Thank you for posting recipe. Now we will try strawberry next.
Camilla
Wonderful Pam, so happy your first attempt at jam making was successful. Thank you for taking the time to comment:-)
Ashley
Safe to say I will never again buy blueberry jam. For my first go at making jam and jarring this was so easy to follow and came out absolutely delicious! I did use a stick blender to mush it all up as I’m not a fan of chucks in jams. I now want to give a strawberry jam a go, can I use the same recipe but switch out the blueberries for strawberries?
Camilla
Hi Ashley, so glad you like my Blueberry Jam. I can’t advise of doing what you suggest at the timings would be completely different. Try looking at my Strawberry & Gin Jam https://www.fabfood4all.co.uk/strawberry-gin-jam/ or my One Punnet Strawberry Jam https://www.fabfood4all.co.uk/quick-one-punnet-strawberry-jam/ or https://www.fabfood4all.co.uk/strawberry-jam/
Star
Just made it, it’s excellent on Ezekiel toast. I halved the recipe and cooled it on a large plate so it was room temperature and jammy in 10 mins. After it cooled I put it in a plastic Tupperware, not a canning jar, as I plan to finish it in the next few days. Fantastic fuss free yet delicious addition to a whole food plant based oil-free diet. Thank you!
Camilla
Thank you Star, so glad you like the recipe. I had to Google Ezekiel toast, sounds fascinating and gut friendly!
Lorna
This looks great! I’m not an experienced kitcheneer but my son really wants to make jam- so I think we will give it a try! Can we use stevia instead of sugar? How do you sterilise your jars?
Wish me luck!
Camilla
Hi Lorna, the sterilising instructions are in the notes, I will add a first step about that as I usually mention it but this is a very early recipe in my jam creation journey. Regarding Stevia, I am not an expert in sugar free jam as I don’t eat sweeteners but I believe you would need to add a sugar free pectin as sugar helps form the gel for the set as well as acting as a preservative for long shelf life.
Morgan
I’ve never made jam before and have to say this was super easy and tastes delicious. I had a punnet of fresh bluebs that needed using so a quick google and this lovely recipe comes up! Looking forward to trying the other jam recipes 🙂
Camilla
So happy to hear that Morgan, I have plenty of different jams for you to try:-)
Cath Heaton
Thank you so much for a great recipe Camilla!
I’ve a blueberry orchard, Tamborine Mountain (Queensland Australia), and had 2kg of under-ripe leftover blueberries – your recipe was easy to multiply up. I used limes instead of lemons and they worked well – lovely tang to the final jam; also used a little more lime juice (squeezed a bit too much) and included the flesh. Mushing the berries up with a stick blender seemed to work well.
Camilla
Thank you Cath, so glad you liked the recipe. Funnily enough I do also have a Blueberry and Lime recipe: https://www.fabfood4all.co.uk/blueberry-lime-jam-a-heavenly-pairing/
Sharon AnnecBoulware
Can I make this recipe with fresh (but frozen) berries thawed out as I have an abundant supply and want to make some for little Christmas gifts for friends/family?
Camilla
Hi Sharon, yes you can use frozen fruit for any jam recipe but always use from frozen and not thawed to keep as much juice in the fruit as possible.
Eileen Broadmore
Love your Jam recipes so easy to follow. We have now made some Blueberry jam and then some Seedless Raspberry jam. Everyone loves them both
Thank you for sharing your recipes with us all.
Camilla
Aaw, thank you so much Eileen, that’s made my day:-)
Martha
This recipe and your step-by-step directions made my first experience with making jam such a wonderful experience. I used frozen blueberries and the jam is delicious. Thank you for this recipe and especially the easy to understand directions
Camilla
That’s so wonderful to hear Martha, thank you so much and so glad you like the jam:-)
Rhona
Love this jam, so easy to make! I’ve now followed your recipes for blueberry, raspberry and apple and bramble jams and they all taste fabulous and it’s really easy to follow. Thanks so much.
Camilla
Aaw, that’s so wonderful to hear Rhona, makes me very happy:-)
Michelle
Do you water bath them after put in jars with lids on
Camilla
No, that’s not something we do in the UK but if that’s what you’re more comfortable with then you’d need to refer to your jar manufacturer’s instructions. All my jams are shelf stable and best eaten within a year but would be “safe” to eat for many years (provided they’re stored in a cool, dry, dark place).
*ason Garett
This recipe worked great! I used Huckleberries and Habenero, but followed the recipe otherwise- perfection! Thank you.
Camilla
Cool, I just had to go and Google Huckleberry as wasn’t sure what it was but I see it looks similar to a blueberry. Now wondering if it tastes the same in jam?
Laura Osborne
I have made 2 recipes of blueberry and one of strawberry-rhubarb. Both are wonderful. I did have to cook the Strawberry about 5 min total longer….
Use of a digital scales helped me with the conversions instead of trying to convert from Grams to cup, since it is not precise.
I haven’t made jam in many years, but found the directions and terminology easy enough for anyone.
Of note do you have a marmalade recipe??
Best
Laura O
Camilla
So glad you like the recipes Laura. I do have a Shredless Orange Marmalade but you can keep the shreds in it if you prefer. https://www.fabfood4all.co.uk/watermelon-jam/
Eve Medina
Love this recipe! My jam came out so delicious! Your testing method with the frozen saucer is genius! Thanks so much.
Camilla
So glad you like the recipe Eve, it is a wonderful jam:-) Can’t take any credit for the saucer test:-)
Theresa
Great recipe, works really well.
Camilla
Thank you so much for your feedback Theresa, means the world to me:-)
Joann
This is the best recipe . I found this last year. It was my first time making jam and it was perfect. I have friends asking me already this year when I’ll be making my jam . Easy , delicious recipe. Thanks for sharing.
Camilla
Aaw, thank you so much Joann, so glad you and your friends all like my Blueberry Jam, it is quite special:-)
Robbin Blakely
So you don’t have to boil the filled jars for preserving?
Camilla
No Robbin,, this is how we make jam in the UK and much of Europe. If you prefer to hot water bath then follow your jar instructions as it’s not something I have any experience of.
Camilla
Brilliant Kirsty, so glad you’ve caught the jam making bug, it’s quite addictive especially when you have so many fans to eat the spoils:-) Hope you try many more of my jam recipes:-)
Pam Collins
Can I make more than one jar?pam Collins.
Camilla
You can but I would suggest using a digital thermometer to guide you as to when the setting point is reached. Doubling the recipe can more than double the time it takes, there’s no hard and fast rule. Temp should be 105C.
Kay Pittman
Easy and delicious! This is 2nd time I’ve made this. I literally just picked 14 cups of berries drove home washed them and made this great jam!! Thanks!
Camilla
Awesome Kay, thank you so much:-) Currently waiting for my blueberry bush to bear ripe fruit. Enjoy the jam!
Katerina
I tried to make this but my ”jam” turned rock hard. It was like a hard candy in a jar lol. Any ideas?
Camilla
Hi Katerina, I’ve literally just been reading a comment from a reader who said they followed my recipe exactly and it worked beautifully. So I can only assume that somewhere along the line you didn’t follow the recipe and instructions exactly as written. Sounds like you boiled the jam for too long, how long did you boil it for? Was it your first time jam making? Perhaps you aren’t used to the crinkle test? It only needs to be a slight crinkle and be tacky. A firm crinkle will give glue jam.
Christine
I forgot to five star the recipe 😀
Camilla
I can add it if you like:-)
Christine
This is a really good recipe. I was able to pick local fresh blueberries. It is the perfect consistency. I timed it to the recipe and it all worked out beautifully, thank you
Camilla
Thank you for your kind words Christine, so glad you loved the recipe as much as I do:-)
Limor Herb
The recipe is excellent. This is the second time I’ve made it. I added two tablespoons of lemon juice, zest from the lemon, and a pinch of salt. It turned out great.
Camilla
Awesome Limor, so glad you like the recipe and made it your own:-)
Barbara Riley
Florida, blueberry farm just opened for this season, I made with 4lbs of blueberries, took almost an hour to get to setting point, did add extra lemon juice in the last 15 minutes, has set well, tastes awesome.
Camilla
Awesome. Perhaps another time you might consider cooking in 2 batches so that the jam sets quicker.
Cathy
I have made this jam three times with frozen blueberries and once with frozen peaches. I boiled my first batch a little too long and ended up with something more chewy than jammy – but now I cook it for less time and it’s perfect. I think the difference is that the pan I use is a 14″ skillet so the liquid evaporates more quickly.
Camilla
So glad you like the recipe Cathy and yes, using a different sized pan would alter the cooking time. A digital thermometer can be useful when going slightly off piste.
sharon
If I leave my jars of jam out on the counter overnight will it still be ok. or do i need to re boil it?
Camilla
Hi Sharon, do you mean with the lids on? If so, no you wouldn’t.
Jasmin
This recipe is amazing.
I picked 3 kilograms of my own homegrown blueberries today.
I’m always nervous making jam due to some previous failed recipes but this was so easy to follow. I tripled the recipe which meant an extended boiling time but I kept testing with the chilled plate method and eventually it set. It’s so delicious!!
1.8kg of blueberries = 5 jars of jam.
Thankyou so much for sharing your recipe ☺️.
Camilla
Excellent Jasmin, so glad the recipe worked for you as often people get a little lost when increasing the weight and give up before its set. Would be interested to know how long it took you.
Jasmin
I was initially using a really large pot but the surface area was too big and I couldn’t get it to a rolling boil. I persevered for about 20 minutes with that pot, and although the jam was thickening and reducing it just wasn’t setting. I then decanted it into a smaller one which came to the boil very quickly. It probably took another 15 minutes until the jam was ready. I’m glad I didn’t give up!!
Camilla
That’s interesting, I use the largest pot I own which is similar size to a preserving pan.
Mark Singleton
I just did this recipe as we have a glut of Blueberries it turned out fantastic ..thanks
Camilla
Lucky you Mark, so glad you like the recipe:-)
Andrea
Hi Camilla!
I have fresh picked blueberries that I froze. Can I use those? Also, since I was diagnosed as diabetic (am no longer though!), I’m uber careful about the use of sugar. Can I use stevia in this recipe? Thank you so much!
Camilla
Hi Andrea, yes you can use frozen blueberries, just allow them to thaw in the pan over a gentle heat with the sugar and lemon juice and don’t forget to crush them. I’m afraid I don’t use artificial sweeteners so couldn’t say what effect adding would have but I’m sure it would be to the detriment of the shelf stability but OK for a jam you eat quickly and keep in the fridge.
Diane
I have just completed my blueberry jam and had to in the end add pectin to get recipe to firm up enough to call a jam and not blueberry syrup. I cooked berries following the recipe and even added extra lemon juice when the jam didn’t pass the freezer plate test. After cooking for over 35 minutes with minimal sign of setting I turned off went to bed and in the morning determined to have jam heated up small batches of my blueberry mixture and added to 2 cups of the mixture a tsp of pectin, stirred well, let set on the counter for approx 10 minutes, refrigerated, checked and not set so repeated process with another tsp. Finally, 3 tsp to 2 cups I got a jam consistency. Bingo! Completed process with the balance of the cooked but not set blueberry mixture for a total of 10 pints. I will say, the extra cooking time of 35 minutes definitely increased the blueberry flavor intensity. It is delicious. Next time I will do the same
process as I was happy with the outcome with the changes I added.
Camilla
Hi Diane, the clue I’m getting in all of this is your mention of cups. Did you use digital scales for measuring out the ingredients or did you do an online conversion to cups? If it’s the later, then this is exactly why I refuse to give out cup measures. You cannot accurately convert a weight to a volume. I even did an experiment in my kitchen with 2 different sized batches of blueberries (one batch tiny, one batch large sized blueberries) then I weighed a cup of each. There was a marked difference in the weight and when you scale that up for the amount of blueberries for a jam recipe then the margin of error is big and would throw out all the ratios to sugar and lemon juice and timings. This is my most popular jam recipe and everyone has success making it as written so I can only assume that this is what has happened. Alternatively you mention you cooked the berries, they have to be on a rolling boil in order to get to setting point in roughly the time I state. If I did a rolling boil of this jam for 35 minutes I’m sure I’d be left with something akin to glue.
Francesca
This looks so good and i cant wait to make it. I have a pack of berry mix in the freezer and was wondering if i can use that instead of having 100% blueberries? Also just to clarify, the jam has to boil for 15 minutes once the sugar dissolves and berries heat up? thank you!
Camilla
Hi Francesca, I think you’d be better off following the instructions for my Tutti Frutti Jam which is probably more in line with the fruits you have. If you’re unsure of the length of time to boil then you could use a digital thermometer to guide you – start testing jam once it reaches 105C. https://www.fabfood4all.co.uk/tutti-frutti-jam/
connie
well that wasn’t very nice
Camilla
Hi Connie, I’m confused? You’ve left a 5 star review and then said it wasn’t very nice?
Katie
I tried your recipe and then tried another recipe with pectin so I could compare. WOW WOW WOW.
Your jam was better by a land slide. So delicious and very easy instructions to follow. Thank you so much!
I can’t wait to try other recipes of yours in the future!
Camilla
Aaw Katie, I was worried for a moment when I didn’t see any stars. So very glad that my recipe came out tops for you:-)
Jennifer
Simple and fantastic. I doubled the recipe, used frozen wild blueberries and added a touch of cinnamon to mine. Will save this one as a favorite!!
Camilla
Excellent Jennifer, so glad you like the recipe and added your own twist:-)
Jamae Lacey
Perfect blueberry jam recipe! I followed the instructions to a T and the flavor is incredible, not too sweet, just whole blueberry goodness. I hate when jam is sickly sweet!
My only note is that mine was ready in 13 minutes, but I tend to go a bit rogue with my pan temperature. So just watch the jam and not the clock!
I can’t wait to share this with my family, likely on some fresh pancakes on a lazy Sunday morning…
Camilla
So glad you like the recipe Jamae, pancakes sound like the perfect pairing:-)
Cherry
Can i use monfruit instead of sugar?
Camilla
Hi Cherry, I’m not expert on sweeteners as I don’t eat them but if you did use sweetener instead of sugar then the jam would only last a few days in the fridge as the sugar acts as a preservative. Perhaps you could experiments with a small amount of blueberries.
Annie
Absolutely amazing instructions and advice … top shelf. Thank you. We made our jam today from the last of our black grape harvest. All Jared up and we very happy. The only thing we struggled with (not in your instructions as far as we could see) was sieving to get the pips out and we also removed the skins and we boiled and got the consistency we wanted. Brill. Great advice !!
Camilla
Thanks Anne, you’ve left this comment on my Blueberry Jam, perhaps you’d like to leave it on the Grape Jam recipe post? I don’t mention sieving as my recipe used seedless grapes but readers get around seeded grapes like you in various ways. I often suggest a mouli and other people just mash the seeds into the jam.
jedagi
This recipe is pretty typical for blueberry jam. Lemon Juice aids in jelling, preserving and bringing out flavor.
I look up recipes online all the time. What I don’t understand is why ppl try to tell their life story when they post a recipe. Just give the recipe and instructions. We don’t need to know how many mountains you climbed and rivers you swam to get the ingredients.
Camilla
Hi Jedagi, I’m sorry you missed seeing the “Jump to Recipe” button but hopefully you will make use of it in future. From your comment I’m not sure if you actually made my Blueberry Jam recipe?
Jim
A) There’s a jump to recipe button at the top of the page if you don’t want to spend the 6 seconds scrolling past it.
B) It takes 6 seconds to scroll past it to the free recipe.
C) It’s a good and free recipe so how about losing the attitude.
Camilla
Thank you Jim:-)
CeeCee
Great comment, Jim I couldn’t agree more.
Camilla
Thank you for the support:-)
Charlene Chavez
I can’t wait to try this but wondering if after you fill the jars, do you lid right away and they seal themselves as they cool? How do they stay safe to eat when you are not water bathing them? Newbie here, thank you.
Camilla
Hi Charlene, yes you put the lids on the piping hot jam straight away and as the jam cools and vacuum is formed and a seal. This is how we make jam in the UK and much of Europe. The jam is shelf stable for years but at it’s very best in the first 12 months (kept in a cool, dark dry place).If you prefer to water bath, you’d need to refer to your jar instructions as it’s not something we do to jam here.
Terrie
How many cups is 600g of blueberries and, how many cups is 400g of sugar? TYVM
Camilla
Hi Terrie, you cannot convert a weight to a volume. It’s like asking how many tennis balls or footballs you can fit into a car. Some blueberries are big, some are small and I did an experiment in my own kitchen one day as I really wanted to be helpful. However, giving out wrong measurements is never going to be helpful which is what I would have to do because the maths simply doesn’t work. So as I say to everyone who wants to make recipes that work and don’t fail, just get hold of a set of $6 digital scales on Amazon and you won’t look back.
Katelyn
I added peaches into the blueberry jam and this recipe turned out FANTASTIC!! The flavours are so good!
If you’re gonna add peaches to your jam, I’d suggest using half the amount of sugar recommended as it gets super sweet otherwise. I added six peaches, and you should peel them before you cut them up into slices and add them to the mix.
Camilla
That’s wonderful Katelyn, I do love peaches in jam:-) Now wondering if you docked a star from my recipe or yours:-)
Sherri Tetmeyer
I am making this jam right now. It tastes absolutely delicious in the pan! It is however taking forever to come to a rolling boil, however I did quadruple the recipe I’m using 12 lb of grapes. Automatically got my water bath pan out to start sterilizing my jars as I wait for the mixture to boil. I’m going to look to see how long can leave them in the water bath for and it doesn’t say to leave them in a water bath is that correct no water bath?
Camilla
Hi Sherri, you mention grapes but this post is for my Blueberry Jam. Either way I would never quadruple a recipe as as you’ve found the jam will take a lot longer to boil and reach setting point. It’s better to make a couple of batches on the hob at the same time which will reach setting point a lot faster. We don’t water bath jam in the UK as botulism isn’t an issue here. If you prefer to do so you can by following your jar manufacturer’s instructions. It’s not an area I know anything about I’m afraid. The jam will be safe for years if you keep it in a cool, dry, dark place.
Jodi
I found your recipe to be easy and the directions spot on. The issue I have is that this jam is waaaay too sweet for me. I live in Michigan where we grow big, delicious, sweet blueberries. Maybe our blueberries have a different amount of sugar in them?
Camilla
Hi Jodi, I expect blueberries do differ in sweetness depending on where they’re grown and the variety would make a difference too. So if you’re finding the jam too sweet then just shave off some of the sugar next time.
Terry
I water bathed mine for 10 minutes perfect. Last forever.
June Nicholls
Hi, I would love to make your simple Blueberry Jam and wondered if I can use the GOLDEN granulated sugar instead of just granulated. Thanks. June
Camilla
Hi June, I would save golden granulated sugar for a dish where you want a caramel flavour eg apples for a pie. I don’t really think it will go with Blueberry Jam.
Linda
I followed this recipe exactly and the jam turned out as hard as candy. A real disappointment.
Camilla
Hi Linda, sorry to hear that your jam turned to candy. I’ve had 45 5 star reviews and this is one of my most popular jam recipes so I know it works. But I’ll let you into a secret! Last week I too turned it into candy when I decided to photograph making it, put it on a TikTok live and then I had a 15 minute call from my husband who was in Ikea. On top of all that I didn’t read the recipe before I started because I thought I’d remembered the method! Turns out my memory isn’t that great, I failed to crush the blueberries so ended up with jars of sticky whole blueberries because along with the delay it just completely wrecked everything. Had I followed my recipe without distraction it would have worked perfectly. Please go back and figure out where you went wrong as at the very least you boiled the jam for too long. Also out of interest did you follow my exact ingredients/measurements as you can’t convert grams to cups?
Lynne
With all my jams and cheeses I use less sugar than the recipe states, but more lemon juice, as we like a sharper taste of the actual fruit. I’ve bottled jam for years using your method….I was taught this way at school. I have some jam from 2018 which is perfectly ok. Occasionally I do get a rogue one go mouldy, but against the ones that don’t they are negligible.
Camilla
Touch wood I’ve not had a jar go mouldy on me ever but red jams tend to loose their vivid colour over the years.
Dorothy
How much sugar & blueberries
Camilla
The recipe is at the very bottom of the page.
Sharon
Can this jam be canned in a water bath for longer storage?
Camilla
Hi Sharon, this is the method we use for a long shelf life in the UK although for best quality (colour/flavour) I usually recommend consuming within 12 months. The sugar will however preserve the jam for many years. I’m sure you could water bath this jam but as it’s not something we do in the UK you’d need to follow your jar manufacturer’s guidelines.
Lynne
I waterbath tomatoes, ratatouille, pasta and baked beans otherwise they go mouldy. I’m in the uk
Lynne
Passata not pasta!!
Jimmy ten toes
Good morning, I was wondering if monk rust can be used instead of sugar..?
Thanks, Jim
Camilla
Hi Jimmy, I’m afraid I’ve never heard of that and nothing shows up for it on Google. But no, the sugar can’t be substituted for anything including sweeteners as it’s needed to preserve the jam to make it shelf stable and to help with the set.
Antonia
Question? Can I use Stevia in place of sugar. I want to make sugar free jam being diabetic?
Camilla
Hi Antonia, Stevia is not a sugar and will not form a gel or preserve the jam I’m afraid.
Michel Russell
Why do jam recipe always call for the jars to be sterilized before storage?
Camilla
If the jars aren’t sterilized then you jam will go mouldy and won’t keep for years.
Mickey Hunter
I have made your blueberry jam a couple of times now. I plan to make it again as soon as I go to the store and get some lemons. The jam is soooo delicious! We love it. I even gave the recipe to our niece yesterday. She tried the jam, and wanted the recipe, so she could make some when she got home. Thanks again. It’s the best!
Camilla
Aaw, that’s so wonderful to hear. So glad you and your niece like it! I need to make some soon as it is lush!
Diane
Hello,
It seems like the qty of berries and sugar should make more than 1 jar. A 450 ml jar is just shy of 2 cups. 400 grams of sugar is almost 2 cups. 600 grams of blueberries is about 3 cups. Does it really reduce that much?
Camilla
Hi Diane, please invest in a set of cheap digital scales (about $6 on Amazon) if you wish to make this recipe as you cannot convert a weight to a volume accurately and 3 cups of blueberries sounds wrong to me. Yes the recipe and jar size are correct. Imagine liquidising the blueberries, you immediately lose all the air spaces between them and then you’re boiling off and reducing the jam until it reaches setting point.
Ella
I love the simplicity of this recipe, but I found it was just too sweet even for jam, so the second time I made it I used the 600g (or 4 cups) of blueberries but lowered the sugar to 1.5 cups (150g) instead of the 200g (or 2 cups) called for.
I did have to boil it for two or three extra minutes to thicken up, but well worth it for us. This of course is just our personal preference on sweetness. Like most recipes, we tweak them to suit personal tastes and preferences.
On a different note, I used an immersion blender just before it came to a full boil to make the jam smoother. Again, this is just personal preference. Some might like it chunkier and the masher will do a great job for that.
Thanks for this simple and delicious blueberry jam recipe! 🙂
Camilla
Hi Ella, I do not convert my recipes to cups as you can’t convert a weight to a volume. I once tried weighing out cups of blueberries but depending on whether the punnet had small or large blueberries there were large difference in weight as you can pack the smaller ones into a cup more tightly than the big ones. However, I digress, you can get a pretty accurate conversion for sugar as it doesn’t vary in size and you used twice as much sugar as the recipe called for. 200g is equal to 1 cup of sugar. It did surprise me that you found it too sweet as I don’t like overly sweet things and usually cut down on the 1:1 weight ratio that is usual for jam making. I would seriously recommend buying a set of digital scales, I’ve searched on Amazon and they don’t cost much more than a Starbucks. Then you can bake and jam make accurately as conversions will never be accurate.
Lana
I don’t know how much blueberries cost where you are, but here in Australia, at approximately $37 per kilo, that’d be 1 expensive jar of jam! lol
Camilla
Wow, that is a lot! I just did the conversions and the supermarket basic range ones I often buy are $13.49 per kilo and frozen are $10.41 per kilo. I only make jam when fruit is either reduced at the end of the day, I grow my own or as I suggested tonight on Instagram, use frozen for economy. I bought 2 blueberry bushes last year so am hoping for a crop of my own at some point.
Ella
Fortunately they are not nearly that pricey here in the US. But I grow my own anyway (just three bushes and we get more than we can eat all year round – I freeze most of them to eat throughout the year). So maybe buy a few bushes and in a couple of years your blueberries will be free! All the best! 🙂
April Chase
Does this recipe make just one jar of jam?
Camilla
Hi April, yes. For some reason it wasn’t displaying in the recipe card, only in the notes so have fixed that now. Thank you for drawing it to my attention. Happy jam making.
Barb
Can u convert the measuring into cups
Camilla
Hi Barb, the long and the short of it is no as unlike something like sugar or water that has the same size per level cup (and therefore weight), a cup of fruit eg blueberries can differ a lot and once you scale up the error it becomes a very big one. I love my jam recipes too much to give out misinformation as fruit isn’t cheap. I’ve been on US Amazon and for a few dollars you can get a set of digital scales which will make all your cooking and baking more accurate.
Garry
Hi!
Great recipe. It turned out really well.
Thanks for sharing.
Camilla
Thanks Gary, hope you try some more of my jam recipes:-)
Erica
This is the most simple and delicious recipe. No need to purchase from the store when you can pick your own berries and turn it into jam.
Camilla
So true and so very glad you like the recipe:-) Hoping I get enough blueberries for jam next year:-)
gloria
can this jam be frozen
Camilla
As this jam is shelf stable I’ve never frozen it. I would use a freezer jam recipe if you want to freeze your jam.
Lois Thurston
This method of canning is very dangerous. It is outdated and proven unsafe. Either waterbath your jelly or steam can it. NEVER in the oven!
Camilla
Hi Lois, I don’t can my jams, it’s not something we do in the UK or Europe as far as I’m aware. There are no recorded cases of anyone ever having fallen ill with Botulism (or anything else) from homemade jam. Indeed the last case of Botulism in the UK was over 100 yrs ago from some manufactured pate. However I fully respect that in the US Botulism is a problem and that some people prefer to take extra precautions and carry out canning. So I expect those readers to take my recipes and adapt them to their own preferred method accordingly. So we’ll have to agree to differ on this tried and tested method being very dangerous in the UK as there is no evidence to back up that claim.
Alison
How long does this jam keep for please?
Camilla
Hi Alison, for best quality, keep in a cool, dark, dry place and use within a year but jam is safe to eat after many years as the sugar preserves it. I rarely use up my preserves within a year.
Alana Todorovski
How much grams or cups does this recipe make?
Camilla
I’ve just Googled and 1.5 Litres in US cups is 6.34.
Jill Leigh
Ive just finished making this jam with our own blueberries and I’m really happy with the results. Thanks for the recipe.
Camilla
Thank you Jill, so glad you like the recipe, it is an amazing jam:-)
Bianca
Thank you very much for this easy but amazing jam recipe! My first attempt at making jam and it’s been a success, texture and flavor just perfect.
Camilla
Excellent Bianca, so glad that you had success and I hope it gives you the confidence to try out some more of my jam recipes:-)
Karen Thornton
Second time of making this, added apple and a bit less sugar (I lake a tart jam) and its turned out amazing again. Thanks for sharing this simple, but perfect recipe.
Camilla
Wonderful Karen, loving the idea of a bit of added apple, always brings something special to a jam recipe I think:-) Thank you for your lovely feedback:-)
Anne
Thank you for this recipe, it is so simple. I have just made some beautiful jam using blueberries from my garden
Camilla
And thank you Anne for taking the time to comment and leave a star rating, it’s much appreciated:-)
Doris Stidston
This is one of the best and quickest jams I have ever made and the detailed instructions make the whole process foolproof.
Camilla
Aaw, thank you so much Doris, that’s exactly what I strive for as I want everyone to enjoy jam making:-)
Cynthia
What does 600 stalks equate to
Camilla
Hi Cynthia, do you mean what does 600 grams equate to? It’s 1 pound and 5 ounces but I can’t give you a cup measurement as I’ve tried weighing different sized blueberries and no one cup weighed the same so I’m not willing to give out inaccurate information. You cannot convert a weight to a volume and vice versa accurately for food items of different shapes and sizes.
Birna Hreidarsdottir
amazing blueberry jam with wild blueberries from the wilderness of western Iceland (westfjords).
Camilla
Oh how wonderful Birna, that sounds incredible!
Patti
How much jam does this recipe make?
Camilla
Hi Patti, it says under “servings” in the recipe card – 1 x 450 ml jar like the one shown in the photos.
MONIQUE Walters
Can you give cup and pound conversions please
Camilla
You cannot convert a weight to a volume. Digital scales are available from Amazon for just over $5. I have a set of cups that cost me more for when I want to try US recipes. I’m passionate about giving my readers the best and most accurate recipes I can and that’s why I don’t have conversion software on my blog as things would go seriously wrong if I did.
Janice
I just subscribed to your web site and I was wondering if you could email mail me your recipe for blueberry jam using cups, tablespoons, and teaspoons? Thank you. Janice
Camilla
Hi Janice, you cannot accurately concert a weight to a volume and I care too much about the quality of my recipes to hand out inaccurate information. I have bought a set of cups for when I wish to make American recipes, I would suggest that you buy a set of digital scales from Amazon, they’re really cheap, like just over $5 as I’ve checked. I think I paid more for my stainless steel cups! Then you can make all my jam recipes and all the UK and European recipes accurately:-)
Lee
Can’t wait to make this! The recipe says it makes one jar. What size jar?
Camilla
Hi Lee, the size was hidden in the notes under the recipe so I’ve put it above now. It’s a standard 450 ml sized mason jar.
Rodney Wrobleski
Just made a batch of this jam after picking the last of my blueberries for the year. Thank you for sharing. Have you used the same recipe with blackberries? Mine are starting ripen this would be great recipe.
Camilla
Thank you Rodney:-) This is my go to Blackberry & Apple Jam recipe: https://www.fabfood4all.co.uk/easy-blackberry-apple-jam/
Natalie
Hi there,
Do the jars need to be placed in a canner or water bath after to properly seal them?
Camilla
Hi Natalie, the jars are filled with hot jam and then lids placed on securely, a vacuum forms as the jam cools to form a seal. This is how we make jam in Europe so the recipe is as stated.
Ann Blundell
Hi Nita,
I made the blueberry jam and strawberry and rhubarb jam today. . I like the amount that the recipes make , just the right quantity for a small family. I cant wait to try them when they cool. Thank you
Camilla
Excellent Ann, I’m sure you’ll love them. Camilla x
Janet Gorski
Can you use monk fruit instead of sugar?
Camilla
Sugar free jam has completely different science to it and keeping qualities and not something I have experience of I’m afraid.
Suzanne
SOOOO GOOOD!! I had only 2/3 rds the recipe of fresh blueberries and had to cut the recipe to match. It came out so amazing. 15 minute rolling boil took the jam to the most perfect consistency. Solid but really spreadable. The flavor. HOLY COW. I can’t imagine going back to mass production jelly.
Camilla
Thank you so much Suzanne, so glad you think the jam is as amazing as I do. Yes shop bought not in the same league!
Nita Clark
Hi Camilla,
Please can you tell me how long the blueberry jam will store for?
Camilla
Hi Nita, all my jams are at the optimum quality/colour in the first year but you can store jams for years if you keep them in a cool, dark place.
Nita Clark
Thank you for your recipes, the jams are so easy to make and just so delicious ♥️
Camilla
Aaw, thank you so much Nita, so glad you like them:-)
Dee
I have a large amount of blueberries in the freezer. Do you think frozen blueberries will work? Will I need to adjust the recipe?
Camilla
Hi Dee, just use the frozen blueberries in the same way as the fresh ones in this recipe. They will thaw when you heat up and dissolve the sugar.
Rae C
First jam I ever made easy to follow recipe. Thanks for the tips
Camilla
That’s wonderful Rae, so glad you like the recipe and hopefully I’ve whet your appetite for making more of my jams:-)
Lynn
Delicious!! I added a few drops of vanilla extract and it took the taste to another level. My grown children come for a visit and ask if I have any jam .
Camilla
Awesome Lynn, great to add your own twist:-) Thank you for taking the time to give your feedback, much appreciated!
Tom
Can I use a regular pan instead of a preserving pan?
Camilla
Yes if your regular pan is the size of a preserving pan, I use a really big stock pot which you’ll see photographed in many of my jam posts. It has to be big as once the jam is on a rolling boil you don’t want it spilling over the sides. The only jam recipe where you can use a regular sized pan is my One Punnet Strawberry Jam as it only makes one jar.
Jayne Howells
Hi could I use frozen blueberries.? I use your lemon curd recipe for filling doughnuts. So delicious. Thank you
Camilla
Yes, just pop them straight into the pan, no need to thaw first as will thaw when you dissolve the sugar. Glad you like the lemon curd, the doughnut idea sounds lush, I’ve never made my own!
Russol
Thanks for the recipe. I followed it but my jam is pretty runny. I guess because there’s no pectin. Is there any way to get a thicker consistency?
Camilla
Hi Russol, how long has it been since you made the jam? If you’ve waited overnight and on opening it’s runny then can I ask if you got a crinkle on the plate test. If you did then that means that you achieved a gel like consistency which means the jam would be set. I don’t use pectin in any of my jams but opt for using lemon juice instead when using fruits with a low pectin content so that’s no an issue. I do like a soft set jam but even I have pushed the boundaries of this once or twice and have had to sling the whole lot of jam back in the pan the next day and boiled a bit longer to achieve the correct set ie it shouldn’t run off a piece of bread all by itself. The reason I don’t use jam sugar is because the one and only time I used it the resulting jam was more like concrete, my jams are more like Bonne Maman in consistency.
L
Delicious and easy. Managed to make a sixth of this for a specific recipe, and cooked for 6 mins, and it was still perfect.
Camilla
Great to hear, so glad you like the recipe:-)
Janet
This was so easy and simply delicious. Thank you
Camilla
Great Janet, so pleased you like it:-)
Jimmy
Hi, how big is your jar? 12 ounce?
Camilla
Hi Jimmy, I give the size of the jar in the notes which is 450 mls (conversion to fluid ounces = 15.2).
Natalie
Do you boil the jams after they are put in the jars
Camilla
Hi Natalie, no that sounds like canning and not something we do in Europe. The recipe is exactly as stated.
Cynthia
I don’t understand the notes: why are we putting the jars in the oven? Also, what are the saucers for?
Camilla
Hi Cynthia, as stated the jar/s go in the oven in order to sterilise them. You don’t want your jam going mouldy because the jar wasn’t sterile. If you read the recipe you’ll see where the frozen plates come in (for testing the jam for set).
Anahad Kaur
I wanted to know if I had a small batch of blueberries how do I alter the recipe
Camilla
Hi Anahad, just reduce the other ingredients to the same proportion of blueberries and reduce the boiling time, maybe start testing at 7 minutes, hard to know as I don’t know your blueberry quantity. If you have a digital thermometer start testing for set at 104 C.
Anahad Kaur
Thanks for the reply I made the jam it was delicious
Camilla
You’re very welcome:-) Awesome, so pleased you like it!
Anahad Kaur
Hi I wanted to ask again the alterations if you have one cup of blueberries
Camilla
I’m afraid I once weighed cups of blueberries and depending on their size the weight was vastly different and this is why I don’t give my recipes in cups as weight is the only way to ensure I give out reliable recipes. If you want to go down the cup route then there are conversion sites where they will tell you how much a cup of blueberries weighs and then you could work out pro-rata the rest of the ingredients but it’s not a recipe I would put my name to, I stand by the one published as this works.
Sharon
Hi I am a Brit living in Mexico I can buy really cheap fruit I’m going to make this jam it sounds awesome thank you
Camilla
Excellent Sharon, do let me know how you get on!
Tim
Hi, can I use frozen blueberries for this recipe? Thank you.
Camilla
Yes Tim, just proceed as for fresh ones, don’t thaw first, they’ll thaw as the sugar dissolves.
Ruth
Great jam. I used slightly less sugar and found it quite sweet but delicious. First time making jam without pectin and it worked. Thank you
Camilla
So glad you like it Ruth, I use lemon juice all all recipes where extra pectin would be required:-)
Pat Moss
Googled blueberry jam as bought loads tubs blueberries going cheap at supermarket, am in process of making now, smells delicious…..
Camilla
Excellent, do let me know what you think when you’ve tasted it:-)
Cheryl
Thank you for this, just the recipe I was searching for. One question, what do you do about removing the pipes. There are so many I don’t think that the family would be prepared to spoon them out.
Camilla
Hi Cheryl, there are no pips in blueberries so there aren’t any in the jam either. My hubby won’t eat raspberry jam because of the pips and he eats this no problem:-)
Trent
I honestly don’t know why the recipe is at the bottom of a 10 page website? Why do I need to scroll through rubbish to find the one thing I clicked on this page for.
Camilla
Hi Trent, my recipes are provided to the end user ie you, for free, I have to pay for many overheads in order to do this eg professional camera, studio equipment, software, hardware, hosting costs, props, food, etc, etc and I earn my living by showing ads to enable me to afford to do this and earn a living and a roof over my head. So much like commercial TV or newspapers unless I go down the pay per view route like Netflix etc this is the way things are. I’d love to have no ads and give you a recipe at the top of the page as you wish but sadly that’s not viable. I hope that answers your question. Also I refute the “rubbish” as I try to educate and inform my readers, especially in jam posts as not everyone is an expert jam maker and I hope I provide valuable information.
Jo Hoppy
You tell him xx
By the way I loved reading your story about the jam
I’m planning to make this later today
Camilla
Aaw, thank you Jo. No-one gives ITV a tongue lashing for having adverts but us bloggers get it quite often. So glad you appreciate more than just the recipe and good luck with your jam making today:-)
Alan Gould
The jam is WOW
Camilla
Excellent, I can’t disagree:-)
Alan Gould
Great
Camilla
Did you make it Alan. I think you win the prize for the shortest comment:-)
Kate
Thanks for sharing this recipe. I was wondering what to do with a big portion of blueberries. And you gave me just the perfect idea.
Camilla
Wonderful Kate, I’m sure you’ll love the recipe:-)
Gulia
Delicious jam and indeed very easy to make! Thank you Camilla for your answer re sugar. I decided to reduce sugar a tiny bit more (by 50 gr or so) and it was perfect for us, but I think if I add your suggested amount it will still be great, not overly sweet. I might have overcooked my jam by 10 mins as jelliness of it turned out firmer. When testing some drops on a saucer, I should have kept the pot off the heat, but carried on cooking for about 10 mins. Planning on making this jam again, next time will keep it off heat! It is still delicious, 2 jars nearly gone in a week and we don’t usually consume jams that much (we are a big family though). My husband said it was “exquisite”, on a toast or pancakes. A big thank you x
Camilla
Thank you so much Gulia, Blueberry Jam is quite delicious and next time when you remove it from the heat I’m sure it’ll be even better:-)
Gulia
Hi Camilla do you think it’s possible to make the jam with less sugar? Love jams but all too sweet for my taste buds. Usually I try to reduce sugar in bakery recipes.
Camilla
The usual ratio of sugar to fruit is 1:1 so I have already reduced that as I don’t like overly sweet jam either. I couldn’t vouch for how this recipe would turn out with less sugar or what effect it would have on it’s keeping quality so it would be your call.
Pete
Used Grapes from my garden….beautiful….thankyou for the recipe.
Camilla
Awesome, wish I had a grape vine:-)
Carla
This was soooooo delicious! Thank you for this simple recipe !
Camilla
Thank you, so glad you like it:-)
Bernice Donovan
Can one use dried currants in a jam. I love black currants and never see them in jam but remember 70 yrs ago my mum making jam of our extra fruit – normally she would dry them in the oven which was wood fired and thus always ready for something.
Camilla
Hi Bernice, there are lots of recipes for blackcurrant jam out there, it’s not one of my favourites but I’ll get round to posting a recipe one day I’m sure. I’ve never come across dried blackcurrants but currants are usually more common in chutney than jam where they add a touch of sweetness. I have never used dried fruit in my jams as it doesn’t really appeal to me but I imagine you could Google.
HP
I tried this with Organic Frozen Blueberries, Organic Coconut sugar and lime juice. It came out very well.
Thank you for the beautiful recipe!
Camilla
Excellent, maybe you’d like my Blueberry & Lime Jam recipe in that case? https://www.fabfood4all.co.uk/blueberry-lime-jam-a-heavenly-pairing/
Sara Barrineau
Super easy. Already lookin for more items. The blueberry is awesome!!!
Camilla
Thanks Sara, it is a wonderful jam:-)
Helen
Hi
Can you use frozen fruit ie blueberries or just fresh.
Thank you lhelen
Camilla
Hi Helen, yes you can use frozen fruit to make any jam although fresh will give you the best quality jam.
Kim
I love blueberries, but I don’t ever remember eating it. I’m excited to try it! Is this a freezer jam? I don’t see directions for putting the prepared jars in a water bath. Thx!
Camilla
Hi Kim, this is how we make jam in Europe. It is shelf stable, best flavour in first year (keep in cool dark place) but jam made like this can last many years but I don’t think storage will be an issue. Just pop in fridge once opened. If you wanted to can it I’m afraid that is not something I know about but would imagine this recipe could be converted.
Ashmit
This was my first jam and it was a winner. Super easy and super yummy 🙂
Camilla
Awesome Ashmit, so glad you had success first time with my recipe. Do check out my other jams now:-)
Mit Street
Excellent jam recipe ; it could not be easier. I would keep the pectin on hand though.
Camilla
Thanks Mit, I’ve never ever used pectin in any of my jams so not sure why you would need it on hand. You just need to boil until it passes the chilled plate test.
Darryl
Fabulous flavour and colour. Easily better than farm stall
Camilla
Thank you Daryl, so glad you like my recipe, hope you venture on to make some of my other jams:-)
JerrysFinger
I have been looking for a simple jam recipe for ages, expirimenting on my own etc without much success…Finally! Simple, easy, and delicious.. Great ratios. Can[t wait to try this on my butter cookie recipe. Thanks!
Camilla
Excellent, so glad you like my recipe!
Bonnie
Want to make but have 8 cups and want to can hot water bath . Would I do it in MW 3x at 3 min. And hot waterbath for 10?
Camilla
Hi Bonnie, I’m afraid I know nothing about hot water bathing as it’s not something we do in the UK or Europe for jam. I don’t convert my recipes to cups as one cup of blueberries can weight about 20 grams more or less than another depending on the size so when you scale that up you get a huge margin or error. A set of cheap scales from Amazon etc is the best way forward for recipes that are accurate and always work. The Blueberry Jam is shelf stable and will last for several years in a cool dark place as is.
Colette Hillier
Hi,
I used up some blueberries and raspberries to do my jam. Your instructions were very good.. My husband and I are looking forward to tasting the jam when cooled. Loving the colour. I am looking forward to using your other jam recipes. Thank you. Colette
Camilla
Excellent Colette, so glad you like the recipe and pleased that you’ll be trying some more of my fabulous jams:-)
Paula
Awesome I made it.. Thank you so much
Camilla
Excellent, so glad you like it! Do try some of my other jams this summer:-)
Jeanette Latham
Never made jam only curds before so pleased with this recipe added fresh blueberries, raspberries and strawberries!!Looking forward to tasting the jam .
Camilla
Excellent Jeanette, I try to make every jam recipe thorough enough so that a complete novice will have success:-) I hope your try some of my other jam recipes too now you’ve had a taste of jam making:-)
Hannah
This was a super fun, yummy and easy as I had never made jam before. Thank you!
Camilla
Yay Hannah, so glad you like the recipe and that you had success with your first go at jam making! Do check out my other jam recipes:-)
Rebecca
I’ve just made a batch of jam using a mixed bag of strawberries and blueberries combing in this and your strawberry jam recipe and its lovely!
Camilla
Excellent Rebecca, I bet that tastes amazing:-)
Carol
How long can this Blueberry Jam be stored in refrigerator or shelf?
Camilla
Hi Carol, this jam will keep for years in a cool dark place (eg I keep mine in a cupboard in my garage) and once opened it will keep in the fridge for a few months (although I have kept jam for over a year and it’s still fine) just use a clean spoon each time you serve it.
Dawn
This was so easy and DELICIOUS..Love IT.
WILL MAKE A BUNCH.
thank you
Camilla
Thank you so much Dawn, so glad you like it:-)
Adrian Reweti
This worked perfectly with frozen berries and I’m a boy. Thanks so much.
Camilla
Excellent Adrian, jam doesn’t discriminate LOL:-)
Gaby
Had a bunch of blueberries that were gonna go bad and decided to make jam. After looking at recipes on google, they required many additional steps and didn’t appeal to me. Finally I found this and tried it and it was super tasty! Can’t stop eating it. 10/10 would recommend. Very easy and delicious!
Camilla
Aaw, thank you so much Gaby, so glad you like my Blueberry Jam:-)
Emma
followed the recipe exactly and i think maybe my stove was too hot? it was boiling and looked great but very bubbly. cooked for 15 minutes and it turned into blueberry hard candy. i’ll try again tomorrow and check at 7.5 minutes
Camilla
Hi Emma, that is strange as no-one else has ever had this issue. You can’t have the heat too hot as it needs to be a rolling boil. Something must have been a miss for it to turn to candy.
Haruka
Hi there,
Could you use honey instead of sugar in the recipe?
Thanks!
Camilla
Hi Hanuka, I have never tried to make jam with honey but the flavour would be overpowering and I doubt you would get a gel formation, then there is the cost involved. Not feeling honey in jam I’m afraid:-)
Kate
Hi , I want to make your recipe.
But I’m confused about the preserving pan
Can you advise to that means please
As I’ve never heard of a preserving pan
Thanks
Kate
Camilla
Hi Kate, here is a link to a preserving pan but you don’t have to use one, can just be a very large deep, stainless steel pan (which I use). https://www.amazon.co.uk/KitchenCraft-Maslin-Induction-Stainless-Steel/dp/B0000C0TFF
Denise
Hi there, can you tell me what size jar this recipe filled? Thanks, D
Camilla
Hi Denise, it makes a 500 ml jar so you could use 2 smaller 250 ml jars if you preferred.
Annie
Hi Can you use frozen blueberries please
Camilla
I haven’t used frozen blueberries to make this jam but you can use frozen fruit to make any jam. I would use them from frozen and not thaw as they will thaw when you heat and dissolve the sugar.
Heather
I used frozen blueberries and it turned out perfect.
Camilla
Excellent:-)
Yvonne B
Fantastic taste, economical, incredibly
Easy!!!! Wow you provided a wonderful
Recipe! Your instruction were
Perfect! Would Stevia work for a
Sugar free jam.
Camilla
Hi Yvonne, thank you so much! I don’t use or eat anything with artificial sweeteners but sugar is needed in jam to preserve it. I once made a chia jam with Stevia (after being sent a sample) as an experiment it just tasted of sweetener to me and it went in the bin.
Melva
Made this and it was so easy to make. My family loves it.
Camilla
Excellent Melva, so glad you all love it, we love it too:-)
Julie Murray
This is great does it need to be stored in the fridge once its ready or just in the cupboard????
Camilla
Hi Julie, unopened you can store this jam like all my jams in a cool, dark place (jam can keep for years but best in first year) and once opened store in the fridge and use within 2 – 3 months.
Bev
Made this today. It was so simple to make and a quick taste of the tester ‘sacrifice’ shows a lot of promise. I made it with the blueberries that were left over from making blueberry gin. Win – win.
Camilla
Excellent Bev, I bet the gin flavour added a really lovely twist:-)
Kirsten steele
I made this recipe and it turned out great! I used lemon because that’s what I had and it worked fine.
Camilla
Fab, so glad you like the recipe:-)
Nancy Collins
I was wondering if you could make this with Splenda instead of sugar since I am diabetic.
Camilla
Hi Nancy, no the sugar is like a chemical compound which affects the flavour, set and long term keeping qualities. I know diabetic jams exist but I’m afraid I don’t know how to make them and artificial sweeteners are not something I use.
Lindy Lou
Apologies for doubting and contradicting your info but according to my google research (several sources) and my River cottage preserves book blueberries are medium – high in pectin and same for acidity. It decreases if they are over ripe or have been frozen. Pectin helps a jam to set and lemon juice or other acidic liquid helps release the natural pectin from pips, skin etc. The lemon juice itself does not contain pectin.
Having said this since I have a lot of homegrown blueberries I will be experimenting using your recipe as a starting point and trying different ratios of jam sugar to preserving sugar (rather than granulated as you suggest) to see what works best.
Will try to remember to let you know how I get on!
Camilla
Hi Lindy, thanks for your heads up about the lemon juice, I’m afraid I got confused as lemons are high in pectin where it’s found mainly in the pith, seeds and skin but the lemon juice on its own isn’t but reacts with the sugar to form a gel. I’ve amended the copy now. With regard to pectin level of blueberries all my research on the internet said they were low in pectin like in the article in The Guardian: https://www.theguardian.com/lifeandstyle/2010/mar/10/how-to-make-jam so I stick by that. You’re very lucky to have home grown blueberries, I once had a plant I bought by post but it never got established. I wish you well with your jam making even if you don’t want to try my fabulous recipe:-)
Kathy Vondersaar
Do the jars need to be put in the fridge right away? How long will they store?
Camilla
No, you only need to put in the fridge once opened. Jam is best eaten within about a year but can actually keep for years in a cool, dark place. I have a cupboard in my garage where I keep mine.
Camilla
Oh and once open in the fridge, it’s best to eat within about 3 months:-)
Maria
I did it!!! I made vegan blueberry jam! My 2 bushes produced so many blueberries that I made a pie, a jar of jam and even ate some!! I used raw cane turbinado sugar for my vegan daughter!
Camilla
Excellent Maria, so glad you achieved this:-)
karen smith
Can you use frozen blueberries?
Camilla
According to this article you can but I’d do it with fruit you picked and frozen yourself, rather than store bought frozen fruit, but it does say it’s best with fresh fruit. https://www.theguardian.com/lifeandstyle/2010/mar/10/how-to-make-jam
shobha
Amazing pictures and totally drool worthy! Never made cherry jam before. Simply followed your cherry jam recipe and I must tell you that it turned out fabulous. What sets it apart is the simple no nonsense three ingredient recipe with nothing artificial in it. Thank you very much!
Camilla
Hi Shobha, this is my Blueberry Jam post, the styling is similar LOL. Perhaps you’d like to leave this comment there for others to enjoy:-) Glad you liked it, maybe you could make this one next:-)
Anyonita
A few years ago, I made blueberry freezer jam but I’ve not heard of making jam this way! What a neat idea!
Camilla
Thanks Anyonita:-)
Sue
Just to confirm if you make freezer jam you how long does it stay in the freezer or can you take it out after certain amount of time and shelf it
Kathryn
As so many others have commented, your photographs show such amazing depth and richness of color. I too look forward to trying your recipe. Thanks so much. Sharing.
Camilla
Aaw, thank you so much Kathryn:-)
dkpcrox
This looks so delicious! I can just imagine spreading it on my crumpets for breakfast! I planted 2 blueberry trees last year so fingers crossed they provide me with enough fruit to give this a try.
Camilla
Oh how lovely, I never had any success with a blueberry shrub I had once, well it was root send in the post really!
Su Brett
Such a simple recipe, can’t wait until we pick our blueberries in the summer!
Camilla
Thanks Su, wish I had blueberry bushes!
Amy Fidler
Love the look of this Jam x thanks for sharing x
Camilla
Thanks Amy, it is wonderful:-)
Kate - gluten free alchemist
What a bargain! What a jam! The colour is beautiful and it sounds so amazingly delicious! I am imagining it drizzled over pancakes….. on toast….. crumpets….. scones…… ice-cream….. jam tarts…… drool drool….. xx
Camilla
Thanks Kate, it is a truly lush jam:-)
Rachel Craig
Well Done! OhI do love blueberries, so tasty.
Camilla
Thanks, had some blueberry jam on a nice scone this afternoon:-)
Helen Moulden
Love blueberry jam. Mine always ends up runny, but will try it with your recipe!
Camilla
Sounds like you’re not cooking it for long enough in that case but yes do try my recipe:-)
Elizabeth
I spent many a Canadian summer picking wild blueberries for my mother to make into jam. Oh gosh that jam was good! You picked up some great bargains to make your own here!
Camilla
That sounds glorious Elizabeth! I tried growing a couple of mail order blueberry bushes or rather stumps but alas they came to nothing so sadly have to buy mine:-(
Maddy
I’ve bookmarked this as I love home-made jam and you’ve made it sound so simple 🙂
Camilla
It really is easy, do let me know how you get on if you try it:-)
Kate | The Veg Space
Oh yum – what a wonderful looking jam. Your photographs are stunning, it looks so wonderfully glossy. I had some incredible blueberry jam served with scones at a ‘posh’ afternoon tea in London recently and now you’ve inspired me to have a go at making my own, thank you!
Camilla
Thank you so much Kate, glad to have inspired you:-)
Jo of Jo's Kitchen
This looks amazing! I love blueberries and want to give this ago. What a bargain!
Camilla
Thank you Jo, do let me know how you get on:-)
A S,Edinburgh
I’ve never had blueberry jam! This looks lovely.
Camilla
Thank you, it is lovely:-)
Michelle @ Greedy Gourmet
Oh my look at the colour of the blueberry jam! You amazed me with the whole recipe and the images. Thank you Camilla.
Camilla
Thank you Michelle, I do love my jam making:-)
Debra C.
Homemade jam is the best! Blueberry is always a favorite!! I make a lot of jam and I love your tips – spot on! Pictures are just beautiful too!!
Camilla
Thank you Debra, I am totally in love with blueberry jam:-)
Amanda Mason
This looks fantastic and I love your pictures! Beautiful colors and super bright! I’ve never attempted to mak Jam either but this does look simple!! I cant wait to try this!
Camilla
Thank you Amanda, never too late to start jam making;-)
Michelle @ Vitamin Sunshine
That is such beautiful jam– and what a steal! I would have done the same. I have been making blueberry syrup with frozen blueberries lately for my pancakes/waffles on the weekends 🙂
Camilla
Thank you Michelle, yes every fruit glut that comes my way gets jammed:-)
Elinor aka Beachhutcook
I love your bargain hunting posts of IG.
Camilla
Thanks Elinor:-)
Kavey
I love blueberry jam, both the flavour and the colour are so lovely!
Camilla
They really are Kavey:-)
William Gould
I love blueberries and have 2 blueberry bushes. Probably don’t get enough fruit for jam though due to having a hail storm every year when they are flowering and stupid young blackbirds trying to eat the berries when they are still green! I just put a few on my cereal in the mornings that I’ve picked the day before.
Definitely worth a look in the supermarket every week for some though as this looks yummy!
Camilla
Oh what a shame William, I once bought a mail order root ball blueberry plant but it never grew. I wonder if you could put some netting around them to protect from the birds?
William Gould
We did that once, but then came back from holiday to find a dead starling tangled up in it, so we won’t do that again.
We grow our blueberries in large pots with Ericaceous Compost as they don’t like any old soil. And they only like being watered with rain water, so they are a bit of a pain to look after!
Camilla
Oh no, not good, time to invent some sort of scarecrow mirrored bells to hang from it LOL!
Angela
This jam looks delicious, I love soft set jams without pectin. I like to buy a really nice wild blueberry jam, but I’ve never made my own as blueberries are so expensive.
What an amazing find 3p a punnet I am so jealous.
Camilla
Thank you Angela, Wild Blueberry Jam sounds lovely:-)
Heather Haigh
I love the ccolour! What beautiful jam
Camilla
Thank you Heather, it is gorgeous;-)
Choclette
Your bargains never cease to amaze me Camilla. 3p a pun net is definitely not something to resist. I don’t think I’ve ever had blueberry jam, but if ever I get any bargain blueberries I shall make your recipe. It looks fab and your pictures are stunning.
Camilla
Aaw thank you so much! Yes I was definitely in the right place at the right time Choclette:-)