Beginner-Friendly Fresh Blueberry Jam (No Pectin!)

Every summer, I can’t wait to make blueberry jam as soon as I see fresh blueberries at the nearby farmer’s market.

This is a super easy jam recipe with no pectin. You need only 3 ingredients - blueberries, sugar, and lemon. Very simple. Before making the jam, go to my strawberry jam recipe and read the note and “How to sterilize your jars” on the bottom of the recipe.

This recipe has been adapted from Scattered Thoughts of a Crafty Mom.

Makes 4 8-oz mason jars

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Ingredients

• 6C blueberries

• 2 1/4C sugar

• 3 tbsp lemon juice

• 1 lemon zest

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Instructions

1. Add all the ingredients to a saucepan or Dutch oven and bring to a rolling boil. Once boiling, reduce the heat to low-medium and continue cooking until the temperature reaches 220°F, about 15–18 minutes.

   

2. Ladle into hot, sterilized jars, leaving about 1/4 inch of headspace. Seal with a lid and secure with a ring, but do not overtighten.

   

   Processing the Jars: Place the jars into the same pot used for sterilization, ensuring they are fully submerged with about an inch of water covering them. Bring the water to a boil. Once boiling, set a timer for 10 minutes. Remove the jars from the pot and let them cool for 12–24 hours. Once completely cooled, check the seals by removing the rings and gently lifting the lid by its edges. A properly sealed jar should hold without coming loose. Store in a cool, dry place for up to 2 years.

   Storing in the refrigerator/Freezer:

   After ladling the jam into jars, let them cool to room temperature. Seal with lids and rings, then store in the refrigerator for up to 1 month or in the freezer for up to 1 year.

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