Easy Blueberry Jam
This small batch blueberry jam will be the easiest jam you ever make, I promise! No hot jars or water baths needed.
Making jam in the summer is one of my very favorite things to do. But, I’m not much of a canner! I typically make freezer jam, which is what this easy blueberry jam recipe is.
Other than not having to go through the process of canning, the TASTE you get with freezer jam is unbeatable! Since the jam mixture is not boiled for long amounts of time, the jam stays super fresh. It tastes just like ripe blueberries at their peak of freshness!
For this blueberry jam recipe, I used fresh blueberries. But, I provide you some alternatives in the notes below!
Have more fresh blueberries to use? Try my Blueberry French Toast Casserole, Maple Blueberry Crisp or this Blueberry Cobbler Dump Cake.
Recipe Substitutions and Additions
- Instead of the fresh blueberries, you can use thawed frozen blueberries. Wyman’s wild frozen blueberries are amazing.
- Add 1/2 teaspoon ground cinnamon for a spiced flavor.
- Zest the lemon and add the zest to the homemade blueberry jam mixture for a lovely citrus flavor.
- For extra depth, you can substitute brown sugar for the white sugar.
Want to try your hand at more homemade jam? Try my raspberries freezer jam, or this super popular strawberry jam recipe.
Serving Suggestions
This homemade blueberry jam is wonderful on pineapple pancakes or as a filling for cakes. Add a spoonful to your favorite cocktail, or favorite homemade vinaigrette to add fresh blueberry flavor.
I love giving this jam for a gift! To make cute, rustic gifts out of your jars of jam, consider labeling them with freezer tape and tying a ribbon around the lids with twine.
Storing Leftover Blueberry Jam
This blueberry jam will last 3 weeks in the fridge and 6 months in the freezer. Allow it to thaw in the refrigerator before serving.
If you just plan to store the jam in the refrigerator, you don’t have to lead head room in the top of the jar.
I hope that you love my Blueberry Freezer Jam recipe! If you make it, I’d love to hear how it went in the comments below.
Easy Blueberry Jam
Ingredients
- 2-½ cups blueberries, frozen or fresh
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup white sugar, packed
- 2 teaspoons low sugar pectin
Equipment
Instructions
- Place the blueberries and lemon juice into a large pot over medium heat. If using fresh berries, gently mash them with a fork or potato masher. If using frozen blueberries, cook for a few minutes first until bubbly, then gently mash.
- Stir in the salt and bring to a boil.
- Add sugar and bring back to a boil. Cook for 3-4 minutes, stirring every few minutes.
- Add the pectin and stir to incorporate it thoroughly into the mixture. Continue boiling for 1-2 minutes, then remove from heat. Be careful not to boil longer than this, or it may get too thick. Remove from the heat, and allow to cool for 5 minutes.
- Ladle or funnel the warm jam into sterilized glass jars or an airtight container, leaving ½ inch of headspace for freezing.
- Clean any excess jam from the rims and outside surfaces from your jars, then secure with lids. Allow to cool to room temperature until the jam sets before refrigerating or freezing. This can take up to 24 hours.
