Go Back
Simple Blueberry Jam in a jar with cut lemon & blueberries surrounding.
Print Pin
4.96 from 43 votes

Simple Blueberry Jam - no pectin, just 3 ingredients!

Simple Blueberry Jam has a depth of flavour you will never experience from shop bought jam. This 3 ingredient, no added pectin recipe is a sure fire winner!
Course Breakfast, Snack, teatime
Cuisine American, British
Keyword blueberry, jam, lemon
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 1 x 450 ml jam jar (large)
Author Camilla Hawkins


  • 600 g firm blueberries stalks and mushy ones removed
  • 400 g granulated sugar
  • 1 tablespoon freshly squeezed lemon juice


  • 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.


Put 2 saucers in the freezer before you start. 
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.