Blueberry Jam Recipe
American · Condiment · 35 min total
A simple, homemade blueberry jam that captures the bright flavor of fresh berries with just a touch of sweetness. Perfect for spreading on toast or scones.
10
min prep
min prep
25
min cook
min cook
32
servings
servings
52
kcal/serving
kcal/serving
Ingredients
- 4 cups fresh blueberries (about 20 oz)
- 2 cups granulated sugar
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 1/2 teaspoon lemon zest (optional)
Instructions
- Place a small plate in the freezer to test the jam later.
- In a large, heavy-bottomed pot, combine blueberries, sugar, and lemon juice. Stir gently to coat berries.
- Bring to a boil over medium-high heat, stirring frequently. Once boiling, reduce heat to medium and cook, stirring often, until mixture thickens and reduces, about 20-25 minutes.
- To test for doneness, place a small spoonful of jam on the cold plate and let it sit for 30 seconds. If it wrinkles when pushed with your finger, it's ready. If not, continue cooking and test every 2 minutes.
- Remove from heat and stir in lemon zest if using. Let cool for 5 minutes.
- Ladle jam into clean, sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes if canning, or let cool and refrigerate for up to 3 weeks.
Tips
- For a smoother jam, mash some berries with a potato masher during cooking.
- Store in the refrigerator for up to 3 weeks, or freeze for up to 6 months.
- Adjust sugar to taste: reduce to 1 1/2 cups for a tarter jam.
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