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Classic Blueberry Jam

Close-up of a jar filled with rich, dark homemade blueberry jam, showcasing its texture and color.
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A simple, small-batch blueberry jam with optional vanilla and lemon twists. Perfect for canning or immediate use.

Ingredients

Scale
  • 4 cups fresh blueberries
  • 1 1/2 cups granulated sugar (adjust for low sugar option)
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract (optional)
  • 1/2 tsp lemon zest (optional)

Instructions

  1. Wash and drain the blueberries. Remove any stems.
  2. In a large pot, combine blueberries, sugar, and lemon juice. Stir well.
  3. Cook over medium heat, stirring occasionally, until the mixture thickens (about 20-25 minutes).
  4. Remove from heat. Stir in vanilla extract and lemon zest if using.
  5. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Process in a water bath for 10 minutes if canning.

Notes

  • For a no-pectin version, cook the jam longer until it reaches the desired thickness.
  • Use a potato masher to break down blueberries for a smoother texture.
  • Adjust sugar to taste; reduce for a low-sugar option.

Nutrition

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