Blueberry Jam

"Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!"
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by CoolMonday photo by CoolMonday
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Dexter B. photo by Dexter B.
Ready In:
6 half pints




  • Thaw and drain blueberries.
  • Crush blueberries one layer at a time.
  • Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
  • Stir in Fruit Jell pectin.
  • Bring mixture to a boil, stirring constantly.
  • Add sugar, stirring to dissolve.
  • Return mixture to a rolling boil.
  • Boil hard 1 minute, stirring constantly.
  • Remove from heat.
  • Skim foam if necessary.
  • Preserve It-.
  • Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
  • Wipe jar rim clean.
  • Place lid on jar and tighten band, just until a point of resistance is met.
  • Process 10 minutes in a boiling-water canner.
  • Cool for 12 to 24 hours.
  • Remove bands.
  • Lids should be concave in middle.
  • Yield: About 6 half pints.

Questions & Replies

  1. Can honey or coconut sugar be substituted and if so can you provide ratio?! Thanks so much!
  2. Can fresh blueberries be ised
  3. Is it 2 pints prepared or loose blueberries?
  4. Can you use fresh blueberries? If so how much?
  5. What kind of lemon juice do you add, fresh or bottled


  1. First time jam maker here -- this recipe was very easy to make and tasted awesome. After the jam had set (24 hours), my boyfriend and I cracked open a test jar (these were holiday gifts) to try it out. He spent the next thirty minutes making "jam sandwiches" as he called them. One little tip that I found somewhere else on the web ... let the jam stand for a few minutes in the cooking vessel before putting it in the jars -- the extra time will allow the jam to start to gel slightly and prevent all the fruit from floating to the top of the jars as they gel.
  2. First time making jam at home. I don't have a water canner, so I watched a video on YouTube about how to can without a canner. With the video and this recipe, it gave me enough info and confidence to pull this off on the first try. The blueberry jam tasted so good. Next time, I am going to double the recipe and make more!
  3. This is a great recipe if you want to taste sugar with a bit of fruit flavor. It’s a lousy recipe if you want to actually taste the fruit. Cut the sugar amount in half (or more). And you don’t need to add pectin if you’re using fresh (Or frozen) blueberries.. they have plenty of pectin to thicken your jam. The key is to purée the berries, the slowly simmer them for 30-45 minutes with frequent stirring to prevent scorching. When the jam coats the back of a spoon and stays there, it’s ready. Ladle It into jars, process at 185F for 5 minutes and enjoy.
  4. I really liked the simplicity of this recipe and the flavour is really good. However, it is extremely sweet! I reduced the sugar to four cups and I still found it was too sweet. Is it possible that the amount of berries refers to the volume of crushed berries? I started with four cups fresh wild blueberries and with four cups sugar it was over the top. I'm sure my husband will still eat it all as he has a sweet tooth, but for those who do not, be aware and reduce the sugar even more.
  5. I had a bunch of blueberries that I had an incredible deal on, and I tried this recipe to make jam. I had 36 oz. of blueberries and because many people stated it was a bit sweet, I reduced sugar to 5 cups and upped my pectin to 1/2 cup (I buy it in bulk - so typically I would use 1/3 cup). What a beautiful jam!!! It's definitely the oe I'll use to make blueberry jam from now on.


  1. This recipe calls for 2 pints of berries but later in the recipe refers to 3 cups of berries. I used the 2 pints/4 cups as it stated. Also, as stated in the comments of this recipe, the amount of sugar that this recipe calls for is absolutely ridiculous. This was my first time making this but I am confident that there are much better recipes out here. Also, there needs to be some kind of liquid other than the lemon juice added to the berries and reduced down to make the juice. I also put my berries and juice through the blender to prevent large chunks of blueberries being almost whole in the jame.



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