Two amazing and delicious blueberry jam recipes!

blueberry jam recipes

In this post, we’re providing you with not one but two delicious jam recipes.

Simple blueberry jam

The first recipe for the simple blueberry jam is very easy to makes as it includes only three ingredients and what makes it more amazing is the fact that it does not require pectin. Don’t take this as bad news because even though pectin is mostly used to achieve shorter cooking time and a better yield, you won’t be missing out on anything. Since you will be cooking for a bit longer than usual the intensity of the flavor is going to be stronger because more moisture will evaporate away.

If this is your first time making jam at home, here are a few things you should know about this recipe:

  • As a substitute for pectin in this recipe will be adding lemon juice which interacts with the sugar and helps with the gelling process.
  • It is best to use the firmest just ripe or slightly under-ripe fruits, so pay attention when shopping for blueberries
  • You must sterilize your jars
  • You should also freeze some saucer for testing
  • Keep in mind that you must frequently stir your jam, so it doesn’t burn at the bottom of your pan
  • If you think your jam turned out too runny, just put it back boil it up again.
  • This recipe makes one good-sized jar, but if you wish to make a bigger dose of jam you can scale up the recipe.

Simple blueberry jam recipe

Prep time: 10 minutes

Cook time: 23 minutes

Total time: 33 minutes

Simple blueberry jam recipe

Simple blueberry jam recipe
Prep Time10 mins
Cook Time23 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, jam, Recipe
Servings: 4
Author: Lana's Recipes


  • 400g (14oz) granulated sugar
  • 1 tbsp lemon juice
  • 600g (21oz) firm blueberries


  • First, wash the blueberries in a colander, then place the blueberries along with the other ingredients into a preserving pan.
  • Next, place the pan over gentle heat so the sugar can slowly dissolve into crystals.
  • Use a wooden spoon to stir it from time to time
  • Once the fruit warms up and the sugar starts melting take a potato masher and mash the blueberries.
  • When the sugar has fully dissolved turn up the heat and bring it to a boiling point. Let it boil for 15 minutes while constantly stirring.
  • Once the jam is done take the saucer out of the freezer and test a few drops of the jam on it and leave it in the freezer for a minute.
  • To see if the jam is ready, push your finger through it. If it is gel-like and forms a crinkle it is ready, if not you need to transfer it back in the pan and boil it for an extra couple of minutes.
  • Finally, transfer the jam into a sterilized jar and screw-on lid.

Blueberry-lime jam

Both ingredients of this recipe complement each other very well, thus creating a unique flavor that just leaves you craving for more of it. You need to try the jam to fully understand why this is such a great combination. The lime somehow elevates the blueberry flavor, while at the same time you can still feel its presence as the jam has a special back note of lime flavor.

Can you scale up this recipe?

We wouldn’t recommend scaling up this recipe, especially if you are a beginner or this is your first time making homemade jam. Instead of scaling up this blueberry-lime jam recipe we advise you to make two batches mostly because if you double the dose it will take much longer for it to set.

Blueberry-lime jam recipe

Blueberry-lime jam recipe

Blueberry-lime jam recipe
Course: Dessert
Cuisine: American
Keyword: blueberry, jam, lime
Author: Lana's Recipes


  • 2 tbsp lime juice
  • 600g (21oz) blueberries
  • 400g (14oz) granulated sugar
  • 2 unwaxed limes


  • Start by putting all the ingredients into a preserving pan, then put them over gentle heat to dissolve the sugar. (stir frequently)
  • When the sugar has completely dissolved take a potato masher and mash only half the blueberries and leave the other half whole.
  • Next, turn up the heat and bring it to boil. Let it boil for 8 minutes while constantly stirring).
  • Remove the jam from the heat. Take one teaspoon from it and apply it over a chilled saucer to test if the jam is ready.
  • Leave the saucer in the fridge for about 30 seconds then take it out. To see if the jam is ready put your finger through it. If it forms a soft gel-like crinkle it is done, if not cook it for a few more minutes.
  • Once you have made sure the jam has fully set transfer it into sterilized jars and screw on lids right away.
  • Store the jars in a cool, dark place and allow them to completely cool off before using.


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