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Old-Fashioned Blueberry Jam

 Old-Fashioned Blueberry Jam
This is such an easy jelly and comes together very quickly. It also makes a great gift for friends and family!—Kay Laney, North Liberty, Indiana
64 ServingsPrep: 50 min. Process: 10 min.


  • 5 cups fresh or frozen blueberries
  • 1/4 cup water
  • 3 cups sugar
  • 1 cup clover honey


  • In a Dutch oven, bring blueberries and water to a boil; mash and stir
  • for 5 minutes. Add sugar and honey; boil gently, uncovered, over
  • medium heat for 30 minutes, stirring frequently.
  • To test for doneness: Remove from heat; spoon about 1 tablespoon of
  • hot jam onto a chilled plate and set plate in freezer until the jam
  • has cooled to room temperature, 1-2 minutes. When the cooled jam
  • holds its shape when mounded with a spoon, the jam has reached its
  • desired thickness. If necessary, return to heat and repeat test
  • after additional cooking.
  • Skim off any foam. Carefully ladle hot mixture into hot half-pint
  • jars, leaving 1/4-in. of headspace. Remove air bubbles; wipe rims
  • and adjust lids. Process for 10 minutes in boiling-water canner.
  • Yield: 4 half-pints.
Editor's Note: This recipe does not require packaged pectin.
Nutritional Facts: 1 serving (1 tablespoon) equals 59 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 15 g carbohydrate, trace fiber, trace protein.