Print

Classic Blueberry Jam

A close-up of a spoon filled with glistening homemade blueberry jam, held over a jar of the same jam.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A straightforward recipe for making small-batch blueberry jam with options for low sugar and a hint of vanilla and lemon.

Ingredients

Scale
  • 4 cups fresh blueberries
  • 2 cups granulated sugar (reduce to 1 cup for low sugar)
  • 1/4 cup lemon juice
  • 1 vanilla bean, split and scraped (optional)
  • 1 tablespoon pectin (optional, for a firmer set)

Instructions

  1. Wash blueberries and remove any stems.
  2. In a large pot, combine blueberries, sugar, and lemon juice. If using vanilla bean, add the scraped seeds and pod.
  3. If using pectin, stir it in now.
  4. Bring the mixture to a boil over medium-high heat, stirring constantly.
  5. Reduce heat and simmer, stirring occasionally, for 20-30 minutes, or until the jam has thickened. Mash some of the berries with a spoon if you prefer a smoother consistency.
  6. If not using pectin, test for set by placing a small amount of jam on a chilled plate. If it wrinkles when pushed, it is ready.
  7. Remove the vanilla bean pod if used.
  8. Ladle hot jam into sterilized jars, leaving 1/4 inch headspace.
  9. Wipe rims and secure lids. Process in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  10. Let jars cool completely before storing.

Notes

  • For a low-sugar version, use 1 cup of sugar. The jam may be softer.
  • For a vanilla-lemon twist, use the vanilla bean and lemon juice.
  • Ensure your jars and lids are properly sterilized for safe canning.
  • This recipe is suitable for water bath canning.

Nutrition

Find it online: https://kitchenslang.com/blueberry-jam-recipe/