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A three ingredient blueberry jam recipe with no pectin. An easy recipe to use up the rest of your Summer blueberries.
I just got back from a trip to Canada and on my ride home I stopped at the famous McKay’s wild blueberries in Pennfield, New Brunswick and picked up 10 lbs of wild blueberries. What’s the best way to end the summer?! Making blueberry jam that you can eat all winter!
Now when I make jam I make it the same way my grandma taught me. There’s no real canning involved. She always made freezer jam. Blueberries have natural pectin in them as well as lemons. It’s a personal preference but I like making my jams with no pectin. Just fruit, lemon and sugar.
Looking for more blueberry recipes? Try this lemon blueberry dutch baby, blueberry muffins, lemon blueberry muffins or these blueberry crumble bars.
Table of Contents
Blueberry Jam Ingredients
- Blueberries– Fresh work best but you can use frozen blueberries. My favorite blueberries to use are the small wild blueberries also knowing as wild Maine blueberries.
- Lemon– Lemon zest, lemon juice and even the lemon rind.
- Sugar– White granulated sugar. Do not skip sugar is what helps make jam shelf stable.
How To Make Blueberry Jam
- Before you start cooking put a small plate in the freezer. Combine blueberries, lemon zest, lemon juice and sugar in a large pot. Heat on medium to high heat.
- Stir frequently. Optional use a potato masher to mash up some of your blueberries
- Let blueberries come to a boil and cook for an additional 10-15 minutes on medium heat. Blueberries should start to slightly thicken.
- Remove plate from freezer. Add a small spoonful of blueberry jam to the plate. Place plate back into the freezer for 1-2 minutes. Remove plate from freezer run a finger through the jam if it stays separated and doesn’t run your jam is done.
- Remove from heat. Add jam to mason jars and let jam come to room temperature. Once at room temperature refrigerate or freeze jam.
Recipe Tip
Is your jam not thickening? Add in your lemon rind from the juiced lemon. This is a trick my grandma taught me. There is natural pectin in the rind that will help thicken it. Remove the rind before placing jam into the jar.
Blueberry Jam (No Pectin)
Equipment
- 6 Pint Size Mason Jars
Ingredients
- 5 lbs Blueberries
- 3 ½ Cups White Granulated Sugar
- 1 Lemon
Instructions
- Place a small plate in the freezer.
- Combine blueberries, lemon zest, lemon juice and sugar in a large pot. Heat on medium to high heat.
- Stir blueberries frequently.
- Once blueberries come to a boil and cook for an additional 10-15 minutes on medium heat. The blueberries should start to slightly thicken.
- Remove plate from freezer and add a small spoonful of blueberry jam. Place plate back into the freezer for 1-2 minutes. Remove plate from freezer run a finger through the jam if it stays separated and doesn't run your jam is done.
- Remove jam from heat. Spoon jam into mason jars leaving about 1 inch of space at the top of the mason jar. Let jam come to room temperature then refrigerate or freeze jam.
Notes
How To Store Jam
How I like to store this blueberry jam is in the freezer. It’s much easier than trying to can and make it shelf stable. This jam will last for 2 weeks in the fridge or up to 6 months in the freezer.
