How to Make the Best Ever Homemade Blueberry Jam

Updated on July 18, 2019
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Jan has been cooking and writing about food for over twenty years and has cooked on multiple television stations, including Food Network.

This recipe for homemade blueberry jam is quick, simple, and delicious.
This recipe for homemade blueberry jam is quick, simple, and delicious.

Homemade Blueberry Jam

Summertime to me will always mean preserving and canning. I grew up in a household that had a large garden, and every summer we made memories by working together to harvest and preserve an abundance of fresh vegetables and fruit.

Jam is one of my favorite (and one of the easiest!) dishes to make. A little fresh fruit, some sugar, and a pinch of salt—that is usually all it takes to make rich and delicious homemade jam. This recipe is no exception.

I love that this jam thickens on its own; there's no need to add pectin or cornstarch to thicken up a batch of this jam. It will thicken all by itself as it cools.

Please note: I've never researched whether or not a water bath canning method is safe for this recipe. I use it, but then I store my jars in the refrigerator and use them rather quickly. I don't trust a water bath to keep this safe on a shelf for a long period, so use your best judgement.

There's no need to worry, though, as this stuff is delicious—it won't last very long, anyway! We love it on toast and biscuits, and we've also been known to spoon it over shortcake for a phenomenal summer dessert. You can even warm up a bit and serve it with fresh lemon sorbet or vanilla ice cream. Another idea is to spoon it over a fresh lemon or vanilla pound cake or over a great New York cheesecake. You have plenty of options, no matter how you serve it.

Ingredients

  • 8 cups fresh blueberries (frozen will work if need be)
  • 2 cups white sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lemon juice

Directions

  1. Rinse and drain fresh blueberries. Pick them over, removing any that are overripe. If using frozen berries, you can go straight to the stovetop, no need to defrost.
  2. Place blueberries, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium to medium-low heat, and stir to fully combine.
  3. Bring pot to a boil, reduce to a simmer, and simmer, stirring frequently for right at half an hour. The blueberries will release their juices, and the liquid will become thickened.
  4. Transfer jam to small jelly jars. The jam will thicken and set as it cools. Store jars in the refrigerator and use within a few weeks.

Photo Guide

Click thumbnail to view full-size
Fresh blueberries are amazing, although if frozen correctly, frozen berries are of such high quality that there's almost no difference. Simple rinse and pick over eight cups of fresh berries.You want your jam to be sweetened, but only so far as it highlights the fresh flavor of your blueberries. Two cups is the perfect amount. You'll get sweet, but the blueberry flavor is still at the forefront.1/2 teaspoon of cinnamon is all you need; the flavor comes through, but more than that and you'll risk the entire batch tasting of nothing but cinnamon. It can overwhelm the blueberries if you use too much.Two tablespoons of fresh lemon juice is all you need to really brighten and highlight the fresh, lively flavor of the blueberry jam. A little acid is perfect against the sweet, rich berries.Folks are often surprised at using salt in sweet dishes, but salt will brighten and enhance the flavor of blueberries just as it does in savory dishes. Don't skip it; you'll notice the difference.Bring all your ingredients together on the stovetop over medium to medium-low heat. Give it a stir, and the blueberries will begin to release their juices.Let your blueberries simmer for about half an hour. You won't need to add pectin, cornstarch, or other thickening agents. They blueberry jam will thicken up on its own.Once ready, pop your fresh blueberry jam into little jelly jars, and stash them in the refrigerator.
Fresh blueberries are amazing, although if frozen correctly, frozen berries are of such high quality that there's almost no difference. Simple rinse and pick over eight cups of fresh berries.
Fresh blueberries are amazing, although if frozen correctly, frozen berries are of such high quality that there's almost no difference. Simple rinse and pick over eight cups of fresh berries.
You want your jam to be sweetened, but only so far as it highlights the fresh flavor of your blueberries. Two cups is the perfect amount. You'll get sweet, but the blueberry flavor is still at the forefront.
You want your jam to be sweetened, but only so far as it highlights the fresh flavor of your blueberries. Two cups is the perfect amount. You'll get sweet, but the blueberry flavor is still at the forefront.
1/2 teaspoon of cinnamon is all you need; the flavor comes through, but more than that and you'll risk the entire batch tasting of nothing but cinnamon. It can overwhelm the blueberries if you use too much.
1/2 teaspoon of cinnamon is all you need; the flavor comes through, but more than that and you'll risk the entire batch tasting of nothing but cinnamon. It can overwhelm the blueberries if you use too much.
Two tablespoons of fresh lemon juice is all you need to really brighten and highlight the fresh, lively flavor of the blueberry jam. A little acid is perfect against the sweet, rich berries.
Two tablespoons of fresh lemon juice is all you need to really brighten and highlight the fresh, lively flavor of the blueberry jam. A little acid is perfect against the sweet, rich berries.
Folks are often surprised at using salt in sweet dishes, but salt will brighten and enhance the flavor of blueberries just as it does in savory dishes. Don't skip it; you'll notice the difference.
Folks are often surprised at using salt in sweet dishes, but salt will brighten and enhance the flavor of blueberries just as it does in savory dishes. Don't skip it; you'll notice the difference.
Bring all your ingredients together on the stovetop over medium to medium-low heat. Give it a stir, and the blueberries will begin to release their juices.
Bring all your ingredients together on the stovetop over medium to medium-low heat. Give it a stir, and the blueberries will begin to release their juices.
Let your blueberries simmer for about half an hour. You won't need to add pectin, cornstarch, or other thickening agents. They blueberry jam will thicken up on its own.
Let your blueberries simmer for about half an hour. You won't need to add pectin, cornstarch, or other thickening agents. They blueberry jam will thicken up on its own.
Once ready, pop your fresh blueberry jam into little jelly jars, and stash them in the refrigerator.
Once ready, pop your fresh blueberry jam into little jelly jars, and stash them in the refrigerator.

Recipe Video

© 2019 Jan Charles

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