This blueberry jam is made with only 3 ingredients! It is easy to make and makes 1 1/2 cups of jam. No pectin is needed!

Close up of the top of the blueberry jam in a jar.

If you are wanting an easy to make and homemade blueberry jam, this is that recipe! It uses fresh or frozen blueberries and is made in 20 minutes. You can add this to cakes, cupcakes, toast, scones, and more!
I have tips and tricks and process photos to easily help you make this recipe! If you love blueberry desserts, you have to try my blueberry frosting.

Blueberry jam in a jar.

Tips for making jam

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Once the blueberries heat enough that the juice leaks out and the juice starts to bubble, it will take about 20 minutes to cook down to a jam.
  • Tip 2: Mash the blueberries slightly once they start to soften. I like to use a potato masher. Then, mash the blueberries in the middle of cooking process again.
  • Tip 3: The recipe makes just under 1 1/2 cups of jam. If you have more, cook it down more until it is 1 1/2 cups. If you want a thicker jam, cook it to 1 1/4 cup to 1 cup.
Blueberries and sugar in pot.
Add the blueberries, sugar, and lemon juice.
Starting to cook blueberries in a pot.
Once the juice releases, then bubble for around 20 minutes.
Cooked blueberry jam in a pot.
Let it thicken like this.
Jam in a wet measuring cup.
It should a little under 1 1/2 cups.

FAQ’s

Can I make this jam without sugar?

You can reduce the sugar by 1/4 cup, but I don’t recommend making this jam without sugar. However, you can replace the sugar with 1/3 cup of honey.

Jam Vs Jelly?

A jelly is usually made crushed up fruit and then straining the juices. It is much thicker. A jam has more of the juices and can be more chunky, which is what this recipe is.

Does this use pectin?

Pectin is used to thicken jams, but all my jams are made without it. I personally don’t think they need it.

Storing and Freezing

Store the blueberry jam in an airtight container in the fridge up to 2 weeks.

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You can freeze the jam in an airtight container for 3 months.

Poked cake with blueberry jam.

For more blueberry recipes, check out my

Spoon taking out jam in the jar.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Close up of the top of the blueberry jam in a jar.
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Easy Blueberry Jam (3 Ingredients!)

Stephanie Rutherford
This is an easy to make blueberry jam. It uses only three ingredients and can be made with fresh or frozen blueberries
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Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 1 cup

Ingredients
 
 

  • 16 oz Blueberries, fresh or frozen
  • 3/4 cup White granulated sugar
  • 1 tsp Lemon juice

Instructions
 

  • In a medium saucepan over medium heat, add the blueberries, sugar, and lemon juice. Heat until the blueberries juice comes out and it bring to a boil.
    16 oz Blueberries, 3/4 cup White granulated sugar, 1 tsp Lemon juice
  • Heat for about 20 minutes, stirring occasionally until it has thickened. About halfway through the cooking process, mash the blueberries. Mash about 1/2 of the blueberries.
  • Once fully thickened, it will equal to a little less than 1 1/2 cups of jam. Cool completely in the fridge before using.
Calories: 837kcal, Carbohydrates: 216g, Protein: 3g, Fat: 2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.2g, Sodium: 6mg, Potassium: 357mg, Fiber: 11g, Sugar: 195g, Vitamin A: 245IU, Vitamin C: 46mg, Calcium: 29mg, Iron: 1mg
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