Blueberry Jam

Easy homemade jam made from fresh blueberries, sugar and lemon.

Course condiment

Cuisine American

Keyword blueberries, jam

Prep Time 2

Cook Time 13

Total Time 15

Servings

Calories 144kcal

Author Emma Chapman

Ingredients

2 pints blueberries
¾ cup granulated white sugar
1 lemon

Instructions

Remove any stems from the blueberries and give them a good rinse.
In a medium to large pot, combine the berries, sugar, 2 tablespoons lemon juice and 1 tablespoon zest.
Cook over medium heat until the sugars are liquid and the blueberries have softened (3 minutes).
Use an immersion blender to puree the mixture. I like my blueberry jam pretty smooth, but you can also leave the texture more chunky if you prefer.
Continue to cook on medium/high heat for another 10 minutes. The mixture should be at a low boil. It should reach between 210°F and 220°F. Keep an eye on it and continue to stir so it doesn’t burn the bottom of your pan.
Remove from heat and allow to cool. The jam will thicken as it cools. Store in an airtight container in the refrigerator for at least 2 weeks.

Notes

If you want to use frozen blueberries instead of fresh, simply thaw the berries before beginning this recipe and drain away any excess juice. You can use this juice to flavor water or tea. If you don’t drain the excess liquid, it won’t ruin your jam, but it may result in a thinner jam consistency or you may need to cook the jam a little longer on the stovetop.

You can swap out the lemon for another citrus if you want to change up the flavor a little. I think orange goes great with blueberries, but also lime or grapefruit can be fun.

If you want to add a little more diversity of flavors, you can swap the granulated white sugar for brown sugar, add a few pinches of cinnamon, or a 1/2 teaspoon of vanilla extract to this simple recipe.

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