Classic Blueberry Jam
A simple recipe for homemade blueberry jam, perfect for canning or enjoying fresh. This small-batch recipe can be made with or without pectin and includes a hint of vanilla and lemon.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 half-pint jars 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups fresh or frozen blueberries
- 2 cups granulated sugar (adjust to taste for low-sugar option)
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- Optional: 1/4 cup pectin (if using for a firmer set)
Instructions
- Combine blueberries, sugar, and lemon juice in a large pot.
- If using pectin, stir it in now.
- Cook over medium-high heat, stirring constantly, until the mixture comes to a rolling boil that cannot be stirred down.
- Boil for 1 minute, stirring constantly.
- Remove from heat and stir in the vanilla extract.
- Skim off any foam from the surface.
- If canning, ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Process in a water bath canner according to manufacturer’s instructions.
- If not canning, let cool completely, then store in the refrigerator.
Notes
- For a low-sugar jam, use a sugar substitute or reduce the sugar to 1 cup. The jam may be softer.
- This recipe makes approximately 3-4 half-pint jars.
- Ensure your jars and lids are properly sterilized if canning.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 15g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://delicerecipe.com/blueberry-jam-recipe/