Made with fresh or frozen blueberries, this Blueberry Jam (without pectin) is sweet, delicious and perfect for all your baking recipes or even on toast! With only 5 ingredients, this easy blueberry jam is the perfect easy recipe! It’s gluten free, nut free and vegan and only takes about 30 minutes from start to completion!
This Blueberry Jam is so sweet and delicious and the color it produces in all your baked goods is seriously as incredible as my Blueberry Curd. Made without pectin, it still thickens up nicely thanks to the lemon juice! This easy blueberry jam has so many uses! I love it in my Blueberry Crumb Cake, my Blueberry Cinnamon Rolls, my Blueberry Cupcakes and my Blueberry Frosting.
For more sauce, jam and curd recipes, try my Blueberry Curd, my Strawberry Sauce Recipe and my Eggless Lemon Curd!
Reasons to Love this Blueberry Jam
- Allergy Friendly- This quick blueberry jam recipe is gluten free, nut free, egg free and dairy free (vegan)!
- Sweet- It’s sweet with a little bit of tang.
- Blueberries- It is made with fresh or frozen blueberries!
- Easy To Make- It only requires 4 ingredients!
Ingredient Notes
- Blueberries- You can use fresh or frozen. I love using the frozen wild blueberries!
- Lemon- Make sure to use fresh squeezed juice and don't forget the peel!
- Granulated Sugar- We only need ¼ of a cup to make this recipe sweet!
- Kosher Salt- Used to bring out all the flavors.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
For a Thicker Jam
- Add a cornstarch water slurry to the saucepan in Step 1.
- To make the slurry: Mix 2 rounded tablespoons (26 grams) cornstarch with 3 tablespoons water until it is thin and water.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Blueberry Jam
Here are the step by step instructions to make this Blueberry Jam without pectin!
Step 1: Place Ingredients in Saucepan Over Medium Heat and Boil
Place the blueberries, lemon juice, lemon peel, sugar, water and salt together in a saucepan set over medium heat, smashing the blueberries with the back of a spoon.
Cook, stirring frequently for about 15 min until it begins to boil.
Step 2: Simmer and Let Cool
Once boiling, turn the heat to low and let it simmer for 10 minutes, stirring frequently.
After 10 minutes it should look thick and syrupy. Remove from heat and let it cool; it will thicken more.
Once cooled, transfer to an airtight container and refrigerate.
Expert Tips
- Mash the Blueberries- Use the back of a wooden spoon to break up the blueberries as you bring them to a boil.
- Use The Lemon Peel- I know we use lemon juice, but the peel of the lemon has all that wonderful flavor. When it is cooked down, it truly brings out the citrus much in the way that lemon zest does.
- Discard Lemon Peel- The only difference is we don't want pieces of zest in our blueberry jam. Once cooked, simply remove the peel and discard.
Recipe FAQs
It makes about 1 cup of jam.
If it gets too thick in the fridge, scoop some into a microwave safe bowl with a little drizzle of water and heat in 5 second increments until the desired consistency.
Be careful not to burn yourself.
Yes! I use this recipe in many of my baked goods such as my Blueberry Crumb Cake, my Blueberry Cinnamon Rolls and my Blueberry Cupcakes!
Once cooled, store the Blueberry Jam in the fridge in an airtight container for up to 3 days.
I do not recommend freezing the jam. It is best fresh.
More Blueberry Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Blueberry Jam
Ingredients
- 2 cups blueberries , fresh or frozen
- ½ lemon , juiced
- peel of half a lemon
- ¼ cup granulated sugar
- ¼ cup water
- 1 pinch kosher salt
Instructions
- Cut 1 lemon in half and use a knife to carefully peel the lemon. Once peeled, juice ½ the lemon into a medium saucepan.
- Place the 2 cups of blueberries, lemon peel, lemon juice, ¼ cup granulated sugar, ¼ cup water and 1 pinch of kosher salt in the saucepan and set it over medium low heat.
- Let it cook for 15 min, periodically smashing the blueberries with the back of a spoon and stirring frequently.
- After 15 min, set the heat to low and cook for another 10 min stirring frequently.
- Take the pan off the heat, stir and let cool. Carefully remove the lemon peel.
- Once cool, place jam in a heat resistant jar or airtight container and store in the fridge. The jam will thicken more as it cools.
Notes
Nutrition
michelle says
one of the easiest recipes ever! the jam smelled amazing, looked amazing, and was the perfect touch to the blueberry muffins i made. truly fabulous!
Lee says
Thank you!!!!
Alicia says
So yummy and easy to make!
John says
Taking my love of blueberries to the next level!