Great Lindsay, glad you liked the recipe and made it your own:-)

Super easy. I was a little concerned about the sweetness as people so i added like a 1/2 tsp of cinnamon and it help cut it just a bit. Yum!

Hi Suzanne, the truth is that we all taste things differently. I learned this when I became a taste tester (voluntary) at Birds Eye Wall’s and was tasting their new ice cream flavours while I worked there. I don’t like overly sweet jam which is why I don’t go for the usual 1:1 ratio sugar to fruit in my recipes. You might prefer my Blueberry & Lime Jam or you could sub the lime for lemon and the added zest gives more tang plus there’s more juice in that recipe. https://www.fabfood4all.co.uk/blueberry-lime-jam-a-heavenly-pairing/

For my taste this was too sweet. Of course I had very ripe berries, so although I cut back to 350g sugar and added 1.5 Tbs lemon juice it’s still very sweet. It will definitely get eaten, but I am sorry I didn’t cut back sugar even more. Or add extra lemon?

Hi Rod, that would be tricky. Instead, why don’t you use a stick blender or similar on the blueberries before you proceed and then you won’t have any whole skins but won’t loose any of the flavour, colour or nutrients etc.

Hi Camilla,
Can I sieve the blueberries after it gets to setting stage. I have made some before and it had a lot of skin in it and put me and the family off.
Love your easy recipes by the way.

Aww, thank you so much Eleanor that’s so lovely to hear. I hope you try some of my other jam recipes too, I have plenty:-)

Hiya, I just finished making a batch of your blueberry jam recipe. I got two and a half one cup jars. It was so easy to make and turned out exactly right. I am happy I found your recipe. My grandson took me out blueberry picking and I filled a basket to bring home. Next came finding a good recipe for the blueberry jam. Your recipe is wonderful.
Thank you for putting it on for me to find.

So glad you like the jam Tracey and spreading the joy by gifting it:-)

So yummy! Sure it’s sweet— but isn’t jam supposed to be?
My batch made 3 half pint or 250ml jars plus a little more for a dish that I’m testing over and over as it cools and thickens. So good! The lemon enhances the flavour of blueberries so nicely. (Just like lemon icing drizzled over blueberry scones!)
I decided to hot water bath mine for ten minutes too just so the centers of the canning lids seal (don’t pop back up when pressed) so my friend and daughter don’t need to worry that I screwed up on preserving them.
I am gonna need to do another batch tomorrow for my son and the owner of the blueberry shrubs.

Awesome Lesley. I do have a Blackberry & Apple Jam recipe for another time: https://www.fabfood4all.co.uk/easy-blackberry-apple-jam/

Turned out perfect. I used the same method to make some blackberry and apple jam too.

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.

In reply to Camilla.

Thanks. I’ll try that in future but the jam wasn’t too hard. It’s a great way of using up tart fruit.

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.

In reply to Camilla.

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.

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.

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.

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?

Hi Jackie, no we don’t water bath jams in the UK. Confused about the sugar amount, it’s in the recipe.

Wonderful Pam, so happy your first attempt at jam making was successful. Thank you for taking the time to comment:-)

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/

Thank you Star, so glad you like the recipe. I had to Google Ezekiel toast, sounds fascinating and gut friendly!

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?

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!

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.

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!

So happy to hear that Morgan, I have plenty of different jams for you to try:-)

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/

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.

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.

Aaw, thank you so much Eileen, that’s made my day:-)

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.

That’s so wonderful to hear Martha, thank you so much and so glad you like the jam:-)

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

Aaw, that’s so wonderful to hear Rhona, makes me very happy:-)

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.

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).

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?

This recipe worked great! I used Huckleberries and Habenero, but followed the recipe otherwise- perfection! Thank you.

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/

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

So glad you like the recipe Eve, it is a wonderful jam:-) Can’t take any credit for the saucer test:-)