Want to learn how to make homemade blueberry jam? This quick and easy Small Batch Blueberry Jam (no pectin) is the perfect recipe for beginners and only makes one 6-ounce jar. Spread it on toast for breakfast or use it in dessert recipes.
Here in PA July is prime blueberry season. I’ve never picked my own before, but that doesn’t stop me from buying a pint or two when they’re plump and juicy.
I have a small handful of blueberry recipes on the blog already. While I was figuring out what to make, I realized I was missing an easy recipe for blueberry jam without pectin.
I have homemade jam recipes for strawberry jam, peach jam, raspberry jalapeno jam, and sour cherry jam, but no blueberry.
Now technically I’ve published my blueberry jam recipe before to accompany my Honey Blueberry Oatmeal Bars.
Since my small batch jam recipes do well on their own, I wanted to give my homemade blueberry jam recipe its own post.
If you’ve made my strawberry and cherry jams before, then you’ll recognize I use the same technique for my Blueberry Jam (No Pectin) – fruit, sugar, and lemon juice.
If not, it’s totally easy to get started! Stir everything together in a large skillet then boil for about 10-15 minutes. I’ll even show you a cool trick (literally) on how to know when your jam is done.
The best part is it only makes one jar. That’s it. Enough to last you all week for breakfast or to use in a recipe calling for jam as an ingredient.
No dealing with storing and giving away tons of blueberry jam just so you can keep one jar for yourself.
What is pectin?
As you read more and more about how to make blueberry jam, you’ll come across an ingredient called pectin. Pectin is a thickening agent often used in jams and jellies so they set up properly after cooling.
You can often buy pectin in the canning section of a store, but it’s mostly only used when making jam.
However, I don’t want to buy an ingredient I’d only use a few times a year. Luckily for us, pectin occurs naturally within certain fruits.
How to make blueberry jam without pectin
Blueberries are high in natural pectin, which means you don’t need to add any. What you do need to add is lemon juice.
When you heat the blueberries and sugar together, natural pectin is released. The lemon juice then bonds with the pectin, creating a gel and thickening your jam.
Lemon juice is also used to keep harmful bacteria from growing, which is necessary if you’re canning your blueberry jam.
Additionally, the acidity balances out the sweetness from the berries and the sugar.
How to make blueberry jam
To make this small batch blueberry jam recipe, first stir together the blueberries, sugar, and lemon juice in a large skillet.
Bring to a boil, stirring often until the sugar dissolves. Once it starts to boil, stir occasionally to ensure the mixture doesn’t bubble over, everything is cooking evenly, and nothing is sticking to the bottom of the pan.
After 8-10 minutes, you should notice the jam reducing and starting to thicken.
How to know when your blueberry jam is done
Your no pectin blueberry jam recipe is done when it has thickened enough. However, you won’t know this until it has finished cooling. At that point, it’s too late to fix it.
That’s why I use the frozen plate technique. Because the plate is frozen, it’ll instantly cool down the jam so you can determine how thick it is.
Before you start, place a small plate in the freezer. When you’re ready to test your jam, take the plate out and add a small spoonful to the plate.
Next, tilt your plate. If the jam slides too fast, it needs more time. If it slides slowly, it’s done. However, if it doesn’t move at all, you may have overcooked it.
If your jam needs to cook longer, be careful not to overcook it. Even a minute too long can be the difference between done and overdone. It’s best to check too often than not enough.
Do I have to can my blueberry jam?
Since this small batch recipe only makes one 6 ounce jar, you honestly don’t have to can. Canning is only necessary if you don’t plan on eating the jam right away.
If you have no desire to can, make the blueberry jam as directed and store in a heat-proof container. Let cool to room temperature before putting it in the fridge.
Once opened, homemade blueberry jam will last about 2 weeks in the fridge. You’ll have to use your best judgment after 2 weeks. If it seems a little off, don’t use it.
What to do with homemade blueberry jam
In addition to spreading it on toast for breakfast, here are some recipes to use up your blueberry jam without pectin:
- Strawberry Swirl Cheesecake Bars (substitute blueberry jam)
- Raspberry Crumb Bars (substitute blueberry jam)
- Mini Cheesecakes (use as a topping)
- Lemon Raspberry Cake – turn it into a Lemon Blueberry Cake with the jam
Small Batch Blueberry Jam (No Pectin)
This quick and easy homemade Small Batch Blueberry Jam (No Pectin) is the perfect recipe for beginners and only makes one 6-ounce jar.
Ingredients
- 2 cups fresh blueberries
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Place a small dish in the freezer to use for testing the jam.
- In a large deep skillet, add blueberries, sugar, and lemon juice. Bring to a rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes.
- When it seems thick enough, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking in 1-2 minute increments. If it moves slow, it is done.
- Transfer to a heat-proof container. Cool to room temperature. If not canning, use within 2 weeks. Once opened, store in the refrigerator.
Canning Instructions (Optional)
- Place a clean 6-8 ounce glass mason jar and lid pieces into a large pot of boiling water deep enough for the jar to be completely submerged in water. Once the water is boiling, leave the jar in there until ready to use.
- Remove the jar and lids from water and drain out all of the water from the jar. Keep the water boiling.
- Transfer the finished jam to the jar. Wipe excess jam off the rim so it will seal properly. Add the lid. You may want to use an oven mitt so you can hold the jar still.
- Place sealed jar back into the boiling water and boil for 15 minutes. Make sure it is submerged in the water. Remove from the water and let dry on a heat-resistant surface for 18-24 hours.
- Once cool, press down on the lid. If it stays down, it is sealed. If it pops back up, put in the refrigerator and use within two weeks.
Notes
- Use your blueberry jam in Blueberry Oatmeal Bars, Small Batch Cheesecake Bars, and Raspberry Crumb Bars.
- Enjoyed this recipe? Check out my recipes for strawberry jam, raspberry jalapeno jam, peach jam, and sour cherry jam.
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Shadi Hasanzadenemati says
I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!
Carla says
Awesome! Happy to hear everyone enjoyed it.
Noelle says
This goes so perfect on toast for breakfast in the morning! The flavor was amazing!!
Carla says
Thank you for sharing your positive feedback! Sometimes toast and a good jam is all you need for breakfast.
Carol says
Can I use frozen blueberries for the jam?
Carla says
I haven’t personally tried it, but what I would do is let the blueberries thaw, drain any excess liquid, then proceed with the recipe.
Ella says
Yes. I use frozen blueberries from my own bushes and do not thaw them. It turns out perfect! I do use my microwave instead of a pan though. I just put all the ingredients into a large microwave safe bowl and cook on high for about 5 minutes, stir (at this point I also use my immersion blender to smooth it out) then back into the microwave for another 4-5 minutes or so. Perfection!
Ann says
I must admit, I rarely make jams by myself, I buy them more often. Probably because they require a lot of time for preparing. But your recipe is very simple and clear, I will definitely try to cook this blueberry jam without pectin. I would clarify how to store it better, but I’m sure that this jam will turn out to be so delicious that it won’t stay in my refrigerator for a long time :))) This is a great addition to pancakes and pies. Thank you for the recipe!
Carla says
Could you clarify what you mean by how to store it better? I did mention in the recipe “If not canning, use within 2 weeks. Once opened, store in the refrigerator.” I also provided canning instructions. Were you looking for additional information?
Teresa says
Delicious jam, I’ve made it about four times already I think and it’s not even blueberry season yet, I’ve been using blueberries from Costco and Publix. Blueberry season is about to start though so I think I’ll be making a lot more of this jam, very easy to make and gets finished cooking faster than strawberry jam. Thanks for sharing the recipe.
Carla says
Wonderful! Glad you’re able to get your blueberry jam fix from the store while you wait for berry season to begin.
Jen M. says
Aloha, thank you for such an easy & wonderful recipe. We were out of jam and there was none on sale this week. I didn’t want to spend $4-5 on a 6-8 oz. jar. I had blueberries, so I Googled “blueberry jam recipes,” and your website popped up! I just made this and now I have yummy jam! Thank you again, and God Bless!
Carla says
Oh wonderful! Happy to hear you enjoyed the recipe.
Pamela says
Can I freeze this instead of canning the extra (if I make a second batch).
Carla says
I haven’t personally tried it, but I know freezer jam is a thing so I’m guessing yes.
Patricia Weaver says
I am a diabetic. Can I use Stevia in place of sugar?
Carla says
This recipe hasn’t been tested with Stevia. However, since it’s used for sweetening you’d probably be fine. I’m not sure about canning though since sugar acts as a preservative and I don’t know the effect Stevia would have.
Amy says
Can you use lemon juice in a bottle instead of fresh lemon juice?
Carla says
Yes, it’s still lemon juice.
Rebecca Larjo says
Thanks for the recipe,
I used the small batch cherry recipe and overcooked it a little by going over the 10 minutes. Next time I will do the plate test earlier and follow your timings.
Now I have some fresh blueberries to try this one also.
Maybe in the future I need to learn how to can and store jam for the winter.
Carla says
Oh no! Yes the timing is very particular once you get towards the end. I’ve overcooked a few jams myself.
Carol Glas says
This was my first attempt at making jam. I followed the instructions for canning and made a double batch. It was easy and I am happy with the results. It is simply delicious.
Carla says
Wonderful! Glad you enjoyed the jam recipe.
Eldora says
Thank you for the recipe! It was quick and easy. I canned my jam, how long can it stay canned and stored before it has to be used?
Carla says
Up to one year
MK says
I made this for breakfast this morning – delicious and easy too!
Carla says
Wonderful! Glad you enjoyed it.
Davi Rodrigues says
I used granulated maple sugar instead of white sugar. Making it for the third time now. Also, wait for the blueberries to go on sale. They may start to get soft before the stores reduce the price, but it still works for making Jam
Carla says
Great tip! I bet it tastes extra delicious with the maple sugar.
Ella says
I followed the recipe but used the microwave instead of a pan. I put it all in a large microwave safe bowl and let it cook on high for about five minutes, stirred it and used my immersion blender to smooth it out then put it back in for another 4-5 minutes. It was perfection! Thanks for this simple but very delicious recipe!
Carla says
Glad to know it works in the microwave! Thanks for sharing your method.
arj says
I had no idea canning could be this simple! Thanks for the clear instructions, plus the option to just keep in fridge to use right away. I also LOVE that this only makes one small jar!
Carla says
Glad to hear you found the instructions useful!
Becki says
What do you mean by a large deep skillet?. My large deep skillet is 12″ wide by almost 3″ deep. this.little bit of product would barely coat the bottom. What size would be best?
Carla says
Actually the 12 inch skillet does work because you need room to stir everything together. You can also use a 10 inch skillet, but I like the 12 inch because sometimes when you stir, it splashes. The blueberries will cook down and spread out. It may not coat the entire bottom, but it’ll be fine.
Becki says
Thank you!!
Doug Colquitt says
Carla, thanks for this page. 80 year-old making jam for the first time. Had some blueberries given to my wife by a 93 year-old friend that she picked last summer. I was afraid they were going to spoil before being used. Google search brought me to this page, so I gave it a try.
Great instructions! Used my 10 1/2 inch cast iron skillet and it took a little longer to cook, but turned out GREAT!! The frozen dish works!
‘Ever tried blackberries? If I can get my hands on some, I think I’ll give it a shot. Thanks again!
Carla says
Glad you enjoyed the jam! I haven’t tried blackberries personally but have tried raspberries. It’ll definitely work the same!