Blueberry Jam

There’s something deeply satisfying about making your own jam. It feels a little old-fashioned in the best way. And this Blueberry Jam Without Pectin is one of the easiest places to start.

I started making this when I had too many blueberries and didn’t want to let them go to waste. The result? A sweet, tangy, richly flavored jam that tastes like summer in a jar. It quickly became a staple in my kitchen.

This homemade blueberry jam recipe without pectin uses just 3 ingredients and no special equipment. If you’ve got blueberries, sugar, and a lemon, you’re all set for a quick kitchen win. If you’re also into peach season, check out my Peach Jam Without Pectin for another easy small-batch favorite.

Whether you’re spreading it on warm toast, slathering it over English muffins, swirling it into yogurt, or spooning it onto buttery biscuits—this jam adds so much flavor to even the simplest snack.

Jam, Jelly, and Preserves—What’s the Difference?

• Jelly is made from fruit juice and very smooth in texture.
• Jam uses mashed fruit and has a soft, spreadable texture.
• Preserves contain whole or large pieces of fruit.

This recipe can be jam or preserves—just mash the blueberries more for jam, or leave them mostly whole for blueberry preserves.

Ingredients Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Blueberries: Fresh are best, but frozen also work well. If using fresh, rinse thoroughly, remove stems and debris, and let dry. If using frozen, thaw first to reduce extra water.
• Sugar: Balances the berries’ tartness and helps preserve the jam.
• Lemon Juice: Helps the jam set naturally with its natural pectin.
• Lemon Zest : Optional, but highly recommend for a little extra zing and freshness.

How to Make Blueberry Jam without Pectin

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Combine blueberries, sugar, lemon juice, and lemon zest in a large saucepan. Lightly mash berries with a potato masher, if desired, for a smoother texture. Stir continuously while bringing to a gentle boil over medium heat.

Step 2: Reduce heat to medium-low and simmer uncovered for 10–14 minutes, stirring occasionally, until thickened and between 210–220°F—or until it passes the chilled plate test.

Step 3: Remove the pot from the heat. Let rest 5 minutes before carefully spooning jam into two 8-ounce jars or one 16-ounce jar. Leave the hot jars uncovered until the jam cools to room temperature.

Storage

Refrigerate in an airtight container for up to 3 weeks.

Freeze for up to 3 months. Leave ½ inch of space at the top of the jar to allow for expansion. Thaw overnight in the fridge.

Homemade jam can be enjoyed once it’s cool, but it fully sets after 24 hours in the refrigerator.

A Quick Note on Canning

This recipe is not intended for canning. I don’t have personal experience with canning methods, so I recommend storing this jam in the fridge or freezer for safety. If you’d like to make a shelf-stable version, please consult a trusted canning resource.

Additions and variations

• Add a pinch of cinnamon or nutmeg for a warmth.
• Stir in a splash of vanilla extract after cooking for extra depth.
• Mix in raspberries or blackberries for a berry blend
• Reduce sugar slightly if you prefer a more tart flavor.

More Easy Fresh Blueberry Recipes

• Blueberry Buckle
• Blueberry Cobbler with Cake Mix
• Lemon Blueberry Bread Pudding
• Blueberry French Toast Casserole