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 have 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 up at £3 each for 3 p each, there was a whole crate that were on their sell by date.
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’ve never seen blueberries so cheap nor so many of them reduced before!
I can’t remember the last time I had blueberry jam! But I have never had home-made blueberry jam!
I can’t tell you how amazing this Simple Blueberry Jam is. The depth of flavour is just incredible and totally 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 although by using pectin you achieve a shorter cooking time and a slightly higher yield, 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 stiff texture.
Also, looking back, the flavour was not a patch on my One Punnet Strawberry Jam which just uses lemon juice to aid the setting.
Blueberries are naturally low in pectin so apart from 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 are to sterilise your jars, freeze some saucers for testing set and always stir your jam or you will burn it to the bottom of your pan.
If you get the set too runny you can always pour back your jam and boil it up again until it reaches setting point.
You get better at judging this as time passes, but I’ve only ever got it wrong once.
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 jam will last 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, just 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 myself 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 Banana Buckwheat Layer Cake – Domestic Gothess
- 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 or long digital thermometer to help you decide when to do the chilled plate test. The temperature to aim for should be 104 – 105.5C
If you grow your own blueberries or ever see 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.
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.
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!