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Blueberry Jam

Photo Credit
margouillat photo/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 2 pints
Category
Fruit
Course
Side Dishes
Preparation Method
Cook
Sources
Yankee Magazine

This homemade blueberry jam recipe is simple to make with blueberries, sugar, and a little lemon juice! There’s no need for pectin with blueberries.

Ingredients
4 cups blueberries, washed
3-1/2 cups sugar
zest and juice of 1 lemon

Instructions

  1. In a saucepan over medium heat, combine blueberries, sugar, lemon zest, and juice, stirring well and mashing about 1/4 of the berries. Cook rapidly for about 30 minutes or until the jam thickens. Stir frequently to prevent sticking.
  2. Prepare boiling-water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.
  3. Ladle hot jam into hot, sterile jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on the finger tight and place them in a boiling-water bath canner. Process for 10 minutes.
  4. Turn off heat and take off lid. After 10 minutes, remove the jars and place them on a rack or kitchen towel on the counter. Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed! After 24 hours remove the screw bands and test seal by pressing gently on the lid. Store for up to one year in a cool, dry place.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Ruth</span> Wed, 07/16/2025 - 13:53
Is this ratio correct? It seems like a lot of sugar. I've been searching online for other recipes and most of them are saying 4 cups berries and 1 cup sugar. By no means am I anti-sugar, I just don't want it to be insanely sweet or a weird texture.
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 07/18/2025 - 12:07

Hi, Ruth. Yes indeed, the ratio for this recipe is correct. We hope you enjoy it!

 <span>Martha</span> Sat, 08/06/2022 - 07:12
In the pictures above it shows the jars of jam being stacked on top of each other. That is HUGE NO - NO!!!! It can pop the seal. I had this happen to me and threw the jam out. A good way to let bacteria in - like botulism. this is a well known fact and I now do not stack home can goods.
<span>Susan Taylor</span> Tue, 08/24/2021 - 23:17
I felt the lemon was to strong in this recipe.
<span>Cathy</span> Mon, 08/15/2022 - 07:11
Are you posting about the blueberry jam? I’m wondering what size blueberries? The smaller baking size or the larger more plump size? Do the blueberries need to be fresh or can they be frozen? I freeze mine too as add to breakfast cereal. Thank you.
<span>Karl</span> Wed, 08/11/2021 - 23:03
I asked a lot of people and its like the chicken and egg question. All I know is the staining of the fruit is different ? I know Jam has seed Raspberry does at least. Thanks
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 08/17/2021 - 14:04

Although the process of making both jams and jellies involves using whole fruit, the finished jelly product contains just the juice of a fruit. This is why jelly is smooth (without lumps) and jam contains some fruit.See this article! https://www.almanac.com/how-make-jelly