Easy Blueberry Jam without Pectin
This easy small-batch blueberry jam without pectin is made with just 3 ingredients. It’s smooth and spreadable with soft pieces of blueberry throughout, and no thermometer needed.
Servings 2 cups, approximately (about 475 ml)
Equipment
- medium saucepan
- Long-handled wooden spoon or heatproof spatula
- 2–3 small plates
- Clean, sterilized jars with lids
Ingredients
- 3⅓ cups fresh blueberries (500 g)
- 1¼ cups granulated sugar (250 g)
- 1½ tablespoons freshly squeezed lemon juice (23 ml)
Instructions
- Place 2–3 small plates in the refrigerator before you begin. You'll use them later to test whether the jam is ready.
- Wash the blueberries and drain them well. There’s no need to pat them dry. Add them to a medium saucepan along with the sugar and lemon juice.3⅓ cups fresh blueberries, 1¼ cups granulated sugar, 1½ tablespoons freshly squeezed lemon juice
- Place the saucepan over medium heat and cook, stirring frequently, until the blueberries release their juices and the sugar dissolves. Use the back of a wooden spoon to gently crush some of the blueberries.
- Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.
- Continue cooking for about 10–15 minutes, stirring often, until the jam thickens and becomes glossy and syrupy. As it cooks down, stir more frequently to prevent it from sticking or scorching on the bottom of the pan.
- To test if the jam is ready, remove the saucepan from the heat and place it on a cool burner or heatproof surface. Spoon a small amount onto one of the chilled plates and return the plate to the refrigerator for 1–2 minutes. Draw a line through the center with the back of a spoon, then gently tilt the plate. If the line stays separated and the jam doesn't quickly run back together, it's ready. If it still flows easily, return the saucepan to the heat, cook for another 1–2 minutes, and test again using another chilled plate.
- While the jam is still hot, carefully spoon it into clean, sterilized jars. Close with the lids and let the jars cool before refrigerating.
- Enjoy!
Notes
- Use ripe, sweet blueberries for the best results, and drain them well after washing so you don’t add extra water to the jam.
- Crush only some of the blueberries if you want a thicker base with a little fruit texture.
- Don’t skip the lemon juice. It helps the jam set and balances the sweetness.
The jam will look thinner while it’s hot and will continue to thicken as it cools. - Sterilizing jars: I recommend sterilizing the jars before filling them. For safe, up-to-date instructions, I follow the National Center for Home Food Preservation, a trusted source for research-based home food preservation guidelines.
- You can double the recipe, but keep in mind that a larger batch will take longer to cook and thicken.
