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Homemade Blueberry Jam

This easy Homemade Blueberry Jam is made with fresh or frozen blueberries, sugar, and lemon juice for a perfectly sweet, fruity spread. Great for toast, biscuits, pancakes, yogurt, desserts, or gifting, it's an easy recipe that's perfect for beginners.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
12 hours
Total Time 12 hours 35 minutes
Course Breakfast
Cuisine American
Servings 4 jars
Calories 40 kcal

Equipment

  • Heavy-bottomed saucepan or preserving pot
  • Potato masher
  • Wooden spoon or silicone spatula
  • * Measuring cups and spoons
  • Candy thermometer (optional)
  • Small plate (for the wrinkle test)
  • Ladle
  • 4 half-pint (8-ounce) glass jars with lids
  • Jar funnel (optional)
  • Boiling water canner or large stockpot (for canning)

Ingredients
  

  • 4 cups fresh or frozen blueberries
  • 2 cups granulated sugar
  • 2 tablespoons lemon juice fresh for refrigerator jam or bottled for canning

Instructions
 

  • Wash the blueberries and remove any stems. If using frozen blueberries, do not thaw them.
  • Combine the blueberries, sugar, and lemon juice in a heavy-bottomed saucepan.
  • Cook over medium heat, stirring until the sugar completely dissolves.
  • Increase the heat to medium-high and bring the mixture to a full rolling boil.
  • Mash about half of the blueberries with a potato masher, leaving some whole for texture.
  • Continue boiling for 15–20 minutes, stirring frequently to prevent scorching.
  • Test the jam by placing a spoonful on a chilled plate. If it wrinkles when pushed, it's ready.
  • Remove from the heat and skim off any foam if desired.
  • Ladle the hot jam into clean jars, leaving ¼-inch headspace.
  • Refrigerate after cooling for refrigerator jam, or process in a boiling water bath for 10 minutes if canning.

Notes

Fresh or frozen blueberries both work beautifully.
Wild blueberries produce a richer flavor and naturally thicker jam.
Don't skip the gel test—it ensures the perfect consistency.
Stir frequently during the final few minutes to prevent burning.
Store refrigerator jam for up to 3 weeks, canned jam for 12 months, or freeze for up to 1 year.
The jam will continue to thicken as it cools.