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Luscious Blueberry Jam

This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 20 min. + standing
  • Makes
    8 cups


  • 8 cups fresh blueberries
  • 2 tablespoons lemon juice
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 7 cups sugar


  • Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
    Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.
  • Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour.
  • Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
2 tablespoons: 95 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 25g carbohydrate (24g sugars, 0 fiber), 0 protein.

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Average Rating:
  • LPHJKitchen
    Aug 27, 2020

    A perfect blueberry jam recipe! So easy and so tasty! The only thing I did differently was can them instead of fridge or freezer storage. Great for gifts too!

  • Lekili
    Jul 25, 2020

    8 cups of blueberries mashed? Or 8 cups whole? Also for those who canned did you HWB for 10 mins?

  • Robin
    Mar 17, 2019

    Thanks for sharing, easy and delicious. I canned mine.

  • nancdra
    Aug 4, 2011

    just made this with a special needs friend it was easy and so good, we also enjoyed pancakes and bacon and the fresh still warm jam. this jam lives up to its name LUSCIOUS...will be sharing this recipe.

  • ggourmets
    Sep 24, 2010

    No comment left

  • ifferanne
    Jul 31, 2010

    I have just finished making the blueberry jam, and it is luscious!! Great blueberry taste, and so easy to make, I will be making this receipe for years to come

  • cmritenburgh
    Jul 25, 2010

    No comment left