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 and always stir your jam or you will burn it to the bottom or 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 goes on 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 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 it’s 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 up with the sugar and lemon juice.
How much jam will this recipe make?
This recipe makes 1 large jar (450 ml) or Blueberry Jam like in the photograph.
More inspiring Recipes for a glut of Blueberries:
- 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:
- Blueberry & Lime Jam – Fab Food 4 All
- Tutti Frutti Jam – Fab Food 4 All
- Summer Fruits Jam – Fab Food 4 All
If you grow your own blueberries or ever see a bargain like mine then do try my Simple Blueberry Jam which makes one good sized jar.
You can always scale the recipe up to make more if you have more but remember it will take longer to reach setting point!
Let me know how you get on by leaving a comment and rating below.
Better still tag @FabFood4All on social media with your pictures as I love seeing my recipes come to life!
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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.
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:-)