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.
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.