There's nothing quite like a jar of homemade jam. This blueberry jam comes together with just three ingredients, blueberries, sugar, and lemon juice. No pectin needed. Just pure deliciousness in every bite!
After years of making jams from garden fruit and wild berries, I have perfected getting that perfect, natural set in the jam. I will walk you through exactly what you need for perfect blueberry jam.
Blueberry jam without pectin
I've been making jam for years, and many of my recipes are made without added pectin. Blueberries contain enough pectin to thicken on their own. This blueberry jam comes together to make a beautiful, spreadable jam with just blueberries, sugar, and lemon juice.
Turning fresh berries into homemade jam is rewarding. This jam is simple to make, but you must follow a few basic steps to ensure your jam sets properly. I have everything you need to know, so even if you've never made jam before, you can have success. Follow my steps and you'll end up with a delicious blueberry jam you'll be proud of.
This jam can be frozen or water bath canned. If you're new to canning, please read all about water bath canning before you begin.
Ingredients for blueberry jam
- Blueberries - The star of the show! Select fresh berries that are plump and juicy. It's okay to add a few slightly unripe berries to the mix. These berries have higher pectin than an overly ripe berry.
- Frozen blueberries may be used in this recipe. Do not thaw first. Add the frozen berries to the pot.
- Sugar - Granulated sugar is used to help sweeten the berries and help set the jam.
- Fresh Lemon Juice - The lemon juice adds a bit of brightness to the jam and also adds extra pectin.
Making blueberry jam
- Place blueberries, sugar, and lemon juice in a large pot.
- Stir together so the berries are coated.
- Place over medium heat. Stir often until the berries have released their juices and the mixture is liquid.
- Continue cooking over medium or medium-low heat until the mixture comes to a boil. Stir often to prevent scorching.
- Cook until the jam reaches the gel stage (see below).
- Scoop jam into clean canning jars, leaving a ¼ inch of headspace.
- Wipe down rims with a clean towel.
- Add lids and rings. Tighten rings just until finger tightened - don't over-tighten.
- Process in a water bath canner for 10 minutes (plus additional time for your altitude - see chart).
How do I know when my jam is done?
Knowing when your jam is set, or done is the hardest part of making jam.
When cooking without commercial pectin, you need to rely on a spoon test, a plate test or check the temperature. I like to use at least two methods, and often all three methods, when making jam.
Spoon test
The spoon test relies on watching the sheeting or drops as they come off the spoon while it is cooking. When the jam first starts boiling it comes off in drops or thin streams.
When the jam has set, the jam will come off the spoon in more of a sheet. This takes some time to learn what this looks like and even though I've been making jam for years, I always rely on a second method.
Plate test
Have a small plate chilling in the refrigerator. When you think the jam has set, place a spoonful of hot jam on the cold plate. Wait one minute and draw a line through the center of the jam. If the line holds its shape and doesn't run, the jam is set.
Temperature test
Jam sets at 220° at sea level. However the exact temperature will vary, depending on your altitude. You will deduct 2° for every thousand feet above sea level. I'm at about 2000 feet above sea level and my jam sets between 216° - 218°. Even though the temperature test is reliable, many thermometers are not. I use the temperature test as a guide, but if the spoon test and the plate test tell me my jam is done, I pull it off the heat.
I watch my jam closely and stir often. Every time I stir, I'm looking at the jam coming off my spoon. I also watch the bubbles. They begin to get smaller and make a different sound as it gets to the get stage.
Recipe tips
- Use a large pot at least double the size of the amount of ingredients you are using. Once the jam starts to boil, it will foam up and can boil over.
- Keep an eye on your jam while cooking and stir often to ensure it isn't burning.
- Don't be afraid to adjust your heat. I often turn my heat down a bit once my jam begins to boil.
Ways to preserve homemade jam
Refrigerator
If you plan on using your jam right away, it can be stored in a covered container in the refrigerator and used within one month.
Freezer
Pour jam into freezer-safe containers leaving ½ inch headspace. Place lid on jars and allow jam to cool to room temperature before placing in the freezer. Freeze for up to one year.
Water bath canning
If you are new to water bath canning be certain to read all about water bath canning before you begin.
- Pour hot jam into clean canning jars leaving a ¼ inch headspace.
- Wipe down rims and add rings.
- Place jars in a water bath canner with simmering water.
- Make certain water covers the jars by 1-2 inches.
- Turn up heat and place a lid on the canner.
- Once the water comes to a full boil, start your time.
- Keep the lid on your canner throughout the processing time.
- You can lower the heat, but make certain you maintain a full boil throughout the processing time.
Elevation adjustments for canning times
When water bath canning, you need to add additional time depending on your altitude.
| Altitude Feet | Increase Processing Time |
|---|---|
| 1,001- 3,000 3,001- 6,000 6,001- 8,000 8,001-10,000 | 5 minutes 10 minutes 15 minutes 20 minutes |
A Note on Home Canned Food
Improperly home canned food can carry the risk of causing botulism. If eaten, this can cause a serious form of food poisoning that can lead to paralysis or death. Please follow safety procedures and inspect your food before consuming.
- Always inspect your home canned food before eating
- If in doubt, throw it out!!! The FDA recommends throwing out the food and the jar.
- Do not taste if in doubt!
- Throw it out if -
- the can is bulging, leaking or swollen
- the container looks damaged or abnormal
- the container spurts liquid or foam when opened
- the food is moldy, discolored or smells bad
- the seal is no longer intact when you examine the food
Frequently asked questions
Yes, you can freeze this jam. Once the jam is cooked, place in freezer-safe containers. Allow the jam to cool, then place in the freezer.
If your jam is runny, it wasn't cooked long enough. You can leave the jam runny and serve as a syrup or you can reboil the jam until it reaches the gel stage.
If your jam is too thick, it was cooked too long. Some ideas for thick jams are to thin a small amount with a bit of water and heat on the stove or microwave. This can be used as a syrup for breakfast or over ice cream.
You could also heat a small amount and then use as a glaze over baked meat. Resource: NCHFP
It is best to use home-canned jam within one year. Always inspect your canned jam before using.
More delicious blueberry recipes
- How to Freeze Blueberries
- Buttermilk Blueberry Muffins
- Blueberry Basil Vinegar - makes a great gift!
- Blueberry Pancakes
- Blueberry Coffee Cake
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious homemade jam recipes.
Homemade Blueberry Jam
Equipment
- Canning Jars 8 ounce (4 ounce, or pint jars also work)
Ingredients
- 3 pounds blueberries
- 3 cups granulated sugar
- ¼ cup lemon juice
Instructions
- Place blueberries, sugar, and lemon juice in a large pot.
- Stir together so the berries are coated.
- Place over medium to medium-low heat. Stir often until the berries have released their juices and the mixture is liquid.
- Continue cooking until the mixture comes to a boil. Stir often to prevent scorching.
- Cook until the jam reaches the gel stage (see below).
- Scoop jam into canning jars leaving a ¼ inch of headspace.
- If canning, wipe down rims with a clean cloth. Add lids and rings. Tighten rings just until finger tightened - don't over-tighten.
- Process in a water bath canner for 10 minutes (plus additional time for your altitude - see chart for elevation adjustment in the post above the recipe card.
Notes
-
- Use a large pot at least double the size of the amount of ingredients you are using. Once the jam starts to boil, it will foam up and can boil over.
-
- Keep an eye on your jam while cooking and stir often to ensure it isn't burning.
-
- Don't be afraid to adjust your heat. I often turn my heat down a bit once my jam begins to boil.
- Test the jam with a thermometer. Jam sets at 220° at sea level. However, the exact temperature will vary, depending on your altitude. You will deduct 2° for every thousand feet above sea level. I'm at about 2000 feet above sea level and my jam sets between 216° - 218°
- I usually watch my jam with a thermometer and when it starts getting close to 215° I begin doing the spoon or sheeting test and then the plate test. I don't like to rely on just one method.
- The spoon test relies on watching the sheeting or drops as they come off the spoon while it is cooking. When the jam first starts boiling it comes off in drops or thin streams. When the jam has set, the jam will come off the spoon in more of a sheet.
- The plate test is putting a small amount of jam onto a co0l plate. Allow to cool for a minute and then run the back of a spoon through the jam. If the jam stays separated, it is done. Tilt the jam - the jam should only have a slight slide
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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