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.
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:-)