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Classic Blueberry Jam

Close-up of a glass jar filled with glistening, homemade Blueberry Jam.
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A simple recipe for small-batch blueberry jam, perfect for canning. This low-sugar version highlights the natural fruit flavor, with optional vanilla and lemon notes.

Ingredients

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  • 4 cups fresh or frozen blueberries
  • 2 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon zest (optional)
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Combine blueberries, sugar, and lemon juice in a large, heavy-bottomed saucepan.
  2. If using, add lemon zest.
  3. Stir to combine and let sit for 10 minutes to allow the sugar to start dissolving.
  4. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring constantly.
  5. Once boiling, reduce heat to medium and continue to cook, stirring frequently, until the jam thickens. This can take 20-30 minutes. Skim off any foam that rises to the surface.
  6. To test for doneness, place a small plate in the freezer. Spoon a small amount of jam onto the cold plate. Wait 30 seconds, then push the jam with your finger. If it wrinkles, it is ready.
  7. Remove from heat. If using, stir in the vanilla extract.
  8. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
  9. Wipe the rims of the jars clean and screw on the lids.
  10. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  11. Remove jars from the canner and let them cool completely on a wire rack. Check seals after 12-24 hours.

Notes

  • For a jam without pectin, the cooking time will be longer to achieve the desired thickness.
  • This recipe makes approximately 3-4 half-pint jars.
  • Ensure your jars and lids are properly sterilized before filling.

Nutrition

Find it online: https://delishsymphony.com/blueberry-jam-recipe-no-pectin/