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Easy Small-Batch Blueberry Jam. Submitted by Deb C. Add Photo Prep Time:. Jump to Nutrition Facts. Directions Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan.

I Made It Print. Nutrition Facts per serving 69 Calories 0g Fat 18g Carbs 0g Protein. Add Your Photo. Photos of Easy Small-Batch Blueberry Jam 01 of Photo by Allrecipes Member. Photo by melocool Photo by judy. Photo by Rox.

Making Blueberry Jam Rinse the blueberries and remove stems. Continue adding blueberries and crushing them until you have added all 10 cups. Stir in lemon juice and the box of pectin. Bring mixture to a boil, stirring constantly over high heat. Add the sugar, one cup at a time. Use a whisk to stir constantly.

Bring the blueberry jam to a hard boil for one minute and continue to stir. Place lids on jars and screw on rings. Let the jars process in the boiling water for about 10 minutes. Keyword blueberry jam, canning blueberry jam, homemade blueberry jam.

Previous Previous. Next Continue. Similar Posts. Hope you give it a try and enjoy it, Erica! Yes, a perfect housewarming gift! I hope you have a great week ahead! I have never made freezer jam.

I will have to check that out and give it a try! How come? I updated the recipe for 10 minutes of processing time. I hope I have enough blueberries for this tasty jam next year.

Pingback: Homemade Slowcooker Applesauce - My Family Thyme. Surely gonna try this, seems easy. And my kid loves blueberries. I hope you enjoy the jam! Please let me know how canning works for you! This sounds delicious. Would this be the same recipe for different types of fruit?

If the jar is sealed properly, you should use the jam within a year. Leave a Reply Cancel reply Your email address will not be published.

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It is mandatory to procure user consent prior to running these cookies on your website. This 3 ingredient, no added pectin recipe is a sure fire winner!

Course Breakfast, Snack, teatime. Cuisine American, British. Prep Time 10 minutes minutes. Cook Time 23 minutes minutes. Total Time 33 minutes minutes. Servings 1 x ml jam jar large. Author Camilla Hawkins. Ingredients g firm blueberries stalks and mushy ones removed g granulated sugar 1 tablespoon freshly squeezed lemon juice.

Instructions Wash the blueberries in a colander. Put the blueberries, sugar and lemon juice into a preserving pan. Place the pan over a gentle heat to slowly dissolve the sugar crystals, stirring with a wooden spoon from time to time.

As the sugar starts to melt and the fruit warms up, take a potato masher to mash the blueberries, leaving some whole if desired. Once the sugar has completely dissolved turn up the heat and bring the pan to a rolling boil and time for 15 minutes, stirring all the while to prevent the sugar burning on the base.

Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. Otherwise boil for another couple of minutes and repeat process until ready.

Pot up the jam in a sterilised hot jar using a small ladle or jam funnel. Screw on lid immediately. See notes for storage instructions. Notes Put 2 saucers in the freezer before you start. Sterilise 1 x ml jar by washing in hot soapy water or take straight from dishwasher, filling with boiling water, emptying and then placing in oven for 20 minutes at °C then leave in oven until jam is ready.

Washed lids should be sterilised with boiling water and then left to drain. So happy to hear that Morgan, I have plenty of different jams for you to try Thank you so much for a great recipe Camilla! Leave a Reply Cancel reply Your email address will not be published.

Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. Nothing beats a slice of toast with fresh jam or jelly! This easy blueberry jam recipe comes together quickly and is ideal for gift giving!

Okay, I am always a sucker for blueberries. They are my go-to berry to add to oatmeal, muffins, pancakes, smoothies… You name it and I add blueberries to it. When my eyes are too big for my stomach, and I buy waaaay too many berries, I like to turn them into compote or jam.

Both are equally delicious, but the jam falls firmly on the top of my favorites list. It is super quick and easy to make, tastes incredible, and makes a great gift to give! The beauty of jellies and jams are that they require minimal ingredients.

The hardest part is canning, but once you have done it you will find it is easy as pie. Or, er jelly. You can use frozen berries in jam. I recommend letting them thaw. Or you will just have to add a few extra minutes to your cooking time to reach the right temperature.

If processed properly, homemade jam can last up to 18 months in a cool dry place. Once opened, keep in the refrigerator. Opened jam will last two to three months. This version is probably one of my most genius recipes to date.

Technically, it is very basic and follows all of the same steps as my other jellies. Wishing you a wonderful week ahead! Home made jam is such a classic. The home made jams are so much better than their commercial counterparts because they have way more fruit in them resulting in a much better flavour.

My daughter in law makes batches of jam for us every year and gifts them to me. They make such a wonderful gift and I think of her every time I open a jar.

How wonderful! Thank you for your kind comment, Leanna. Thank you for your kind comment, Amber! I hope you can give it a try! Thanks so much, Anna! I have made strawberry jam as well, using the same ingredients and slightly different ratios. Thank you for this easy recipe. Have you tried this recipe using the 4 ounce jars?

Does the processing time change? Thank you very much. Thank you, Kim! I have made this using 4 ounce jars and used the same processing time. I hope you enjoy it! Happy Summer!! Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed.

Turn on your JavaScript to view content. Preserve and enjoy summer's fresh blueberries with this beginner's guide to making and canning homemade blueberry jam. Print Recipe Pin Recipe. Prep Time 10 minutes mins. Cook Time 15 minutes mins.

Canning Time 25 minutes mins. Total Time 50 minutes mins. Servings 12 8-ounce jars. Making Blueberry Jam Rinse the blueberries and remove stems.

Continue adding blueberries and crushing them until you have added all 10 cups. Stir in lemon juice and the box of pectin. Bring mixture to a boil, stirring constantly over high heat. Add the sugar, one cup at a time.

Use a whisk to stir constantly. Bring the blueberry jam to a hard boil for one minute and continue to stir. Place lids on jars and screw on rings. Let the jars process in the boiling water for about 10 minutes.

Keyword blueberry jam, canning blueberry jam, homemade blueberry jam. Previous Previous. Next Continue. Similar Posts. Hope you give it a try and enjoy it, Erica!

Yes, a perfect housewarming gift! I hope you have a great week ahead! I would advise searching for recipes that specifically use those sweeteners, rather than trying to modify this one.

I used this recipe today. It took about 50 mins to thicken. Any idea why? I was disappointed to go through all the hassle of canning for so little!

Maybe I reduced for too long? I am not sure Jessica — I double checked and the amount is correct, and it looks as though some other commenters have gotten the same amount from a batch. I made this today and it was a flop. I got it to the point where it had the right performance on the cold plate.

But when the batch cooled it was like taffy. Much too stiff and much too sweet to use as a spread. What could have gone wrong? I have made many batches and never had a problem, and as you can see from the comments, others have had success as well. Other than that, there is no way for me to know.

All is not lost — I would cook some more berries and mix in the batch that is too sweet and too thick to get it where you want it to be.

The taffy texture is a result of cooking at too high a temperature. The jam should be simmered at degrees. You should adjust your heat, using a candy thermometer to measure, so that the jelly maintains this temp.

The higher the heat sugar gets to, the more stiff the sugar becomes. Chances are your sugar got to about degrees or the soft ball stage. This is the taffy texture you spoke of.

One you start using sugar, the rules for candy making shoud be observed. Cooking is chemistry and there are rules. Turn the heat down next time and use a thermometer. My meat thermometer goes to degrees so I use that to monitor temp.

when I cook with sugar. Thanks for the comment. So maybe the sugar caramelized. It should work, Frank. Making a preserve without pectin is not as exact a thing as it is with pectin — there are more variables at work. Last year I ended up re-canning a whole batch because it came out too runny, so I had to empty out all the jars and cook it down more.

I decided I had cooked too much of the fruit water out of the mixture. So I slowly reheated it, added water a tablespoon at a time until it fully recovered. This jam sounds really tasty!

I have a bunch of frozen blueberries that I picked, and I was wondering if I could use those instead of the fresh ones? For me though, I think I would just go pick more fresh berries, since they are still in season and very reasonably priced.

I saw some of the other comments asking about refined sugar alternatives — I plan to use coconut sugar. I compared it to my current go-to recipe that comes with the Sure-Jell Low Sugar pectin pink box that I have used for years. Their recipe has a ratio of 6. This is a great recipe.

I swapped lime juice for lemon juice, and it is absolutely delicious. Like everyone else, I want to thank you for your recipe. I have quite a few pounds of blueberries in my freezer and right at 10 pounds fresh sitting in my fridge.

I liked your recipe because it was specifically for a recipe without pectin. This was my first time making a jelly or jam of any type and I love the fact that your recipe is straightforward.

Debbie — thanks so much for your kind words and I am very glad that this made you first try at homemade preserves a success. I just goofed up. Is this batch ruined?! Not at all Megan — it just adds a bit of zing when you add it at the end — it should be just fine.

Just made this and I only plan to let cool then store the cans in freezer. How long should I let them cool before I put them in freezer? I am sure by now you have put them in the freezer — they would just need to be at room temperature to put them in.

Hold you enjoy the preserves! Hi there! I just wanted to let you know that if you are processing in a water bath for ten minutes or more, you do not have to sterilize your jars first, the ten minutes is enough to kill any bad stuff…you can check with your local cooperative extension, but they will tell you the same thing.

Hot soapy water is just fine for pre-washing. Sterilizing is only necessary for processing times under ten minutes, like many pickles. You can add a couple of apple cores to the mix for a little help in setting quicker…they have natural pectin and add a sweet touch of flavor.

I pull out the seeds, but then just add two or three cores to the bubbling goodness…this is a very common method in Europe for jams. Lastly, you can have a lot of fun adding different things to the sugar…this batch I put spruce tips in the food processor with the sugar and ground them in and had some sprucy blueberry jam, wonderful!

Tomorrow I may try it with lavender…. Hi Sarah — thanks for your thoughts. I think most people prefer to err on the side of caution, and as someone who might be advising people who have never canned anything before, I prefer to recommend the absolute safest methods.

An experienced canner like yourself will do it however they already know, of course, but newbies are very cautious about the idea of canning, and sterilizing the jars and lids makes them feel more comfortable.

I will be trying out your recipe over the weekend. As there are a lot of similarities between the two berries I believe it should turn out fine. Can you add cinnamon or will that screw up the jelling process?

I may have a a problem. They did all seal though. Should I be worried? They will likely be fine — the headspace is measured from the top of the preserves to the top edge of the jar. The lid is going to be a little above that. You should always look at the top surface of the preserves to make sure it looks right anyway — I never let kids open a jar on their own.

Well, my preserves are the consistency of soft caramel. Hard to get out of the jar, soften slightly on toast. The taste is phenomenal. Guess I made blueberry candy instead. Hi again Christina — cooked a little too long maybe?

Glad they taste good — if you want to fix it, as you open each jar, heat the preserves up in a saucepan, and add some juice — apple will work — to thin it back down a bit. Thank you for the recipe! I ended up using a couple cups of cherries because my kids ate more of my blueberries than I had realized!

As a distracted chef I added the lemon juice along with all the other ingredients, oops! Do you know what the reprecutions will be? Hi Amy — cherries sound like a great idea! I just made my first batch using your recipe. This was an awesome way for me to learn on my own. Thank you so much! Great recipe!

Thank you for this recipe, I have just started on a half bushel of fresh picked this AM Blueberries. First batch done and may I say, the best use of blueberries besides wine in a recipe to date. I used half lime, half lemon and mine did take a bit longer to cook down due to moisture content.

Thanks for stopping in Terry — a half bushel of blueberries is a lot of berries! Glad you enjoyed the preserves. Hi Dana — I have not used bottled, because I think it tastes pretty awful, so from a purely taste perspective, I would say go and buy some fresh lemons.

If that is not an option for you, I think you can get by with bottled, but again, the flavor will not be the same. Hi Kurtis — there is no sub for the sugar in this recipe.

The sugar is what turns the berries into a jam, and the result is meant to be consumed by the teaspoonful [on a slice of toast for example].

Sorry but will not be pinning this or saving it. WAY TOO MANY pop up ads and crap to weed through to even get to this to tell you I am not saving it. Good lord. Get rid of the ads. Just wanted to let you know that I cut the sugar in half but kept everything else the same.

Way out in the north Atlantic on our island of Newfoundland we picked the berries today as they are now just ripe enough. The recipe worked out perfectly. I am making 60 bottles for a family wedding for wedding favours. Thanks Donalyn! Wonderful post!! I will definitely be trying this! I will use nothing else for canning fruit, jams, etc.

Makes me shudder when I read 6 cups of sugar and long, long, long cooking times. I tried thus recipe today. I wanted to pass on a few things. Frozen bluberries do work just takes longer to cook. DO NOT DO THIS IF THE PRODUCT IS VERY HOT. You could burn yourself. Thats why you do it once its getting liquidy.

Thought I might have boiled down too much, but the texture is great. I made some peach preserves from Georgia peaches and they are great.

My first time canning. Yesterday I passed a blueberry stand and bought 2 flats to try blueberry preserves.

I found your recipe and made it for the first time. Although there were multiple steps with this recipe, it was a little longer than peach. it came out GREAT!