Total Time
Prep 10 mins
Cook 20 mins

This is a wonderful, slightly chunky jam made without Pectin. For a more intense Lemon Flavor, add an extra teaspoon of Lemon Rind to the recipe.


  1. In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
  2. Add remaining berries, sugar, lemon juice and lemon rind.
  3. Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
  4. Skim off any foam.
  5. Ladle jam into hot jars to within 1/4" of top rim.
  6. Can jam using preferred Safe Canning method.
Most Helpful

Fabulous recipe - I ran the first couple of cups of blueberries through the blender for a slightly smoother base to the jam. I also substituted two cups Stevia for two cups of sugar. Once the jam reached a full boil that could not be stirred down, it was exactly 20 minutes before the pan of berries was thick and ready to be put in jars. Love the flavor and texture. Thank you for posting this wonderful recipe.

QueenBee49444 July 07, 2011

This was my first time making blueberry jam, and my first time making any kind of jam without pectin. It turned out great! I doubled the recipe since I had six pints of fresh berries to work with. I followed another reviews recommendation, and for the 12 cups of blueberries I had, I only used 4 cups of sugar in total (2 cups for each recipe). After 15-20 minutes of boiling I reached the right thickness. I didn't get any foaming that I noticed. The resulting jam has just the right amount of chunkiness for our family, jelled up beautifully, and you can really taste the flavor of the berries by using less sugar. This recipe was really quick and easy. I'll make this again for sure!

Helen S. July 24, 2015

Made this recipe twice. Followed it to the letter first time and it was delicious but a tad sweet for me. Second time I used only two cups of organic sugar, orange rind and juice, instead of lemon, and it it was really perfect. Several posts mention the cooking time taking much longer than 15 minutes. I used a deep 12 inch stainless steel skillet over medium high heat instead of a pot. It allows the berries to cook faster. In less than 20 minutes I had a thick gorgeous jam.

S G. July 17, 2015