Easy Blueberry Jam

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Easy Blueberry Jam uses fresh blueberries brightened up with a squeeze of lemon, and is ready in just 30 minutes with only 4 ingredients!

You’ll be amazed how easy it is to create your own versions of store bought items, without the additives! From A1 Steak Sauce to Strawberry Topping, you’ll love how easy it is to make delicious Kitchen Pantry staples.

Blueberry Jam in jar


The beauty of homemade jam is in its simplicity. Using only a few ingredients highlights the natural juicy flavor of fresh blueberries in a way that store bought jam can’t compare.

Easy Blueberry Jam is a great way to preserve an abundance of fresh berries when they are in season, and enjoy them in many dishes for weeks to come. This easy recipe comes together in only 30 minutes, and once cooled is ready to stir into your morning oatmeal, top Angel Food Cake Loaf, or swirl into your favorite Baked Goods!

This jam is thickened with sugar rather than pectin, which makes it a quicker and easier method. Since it produces about a pint of fresh jam, there is no need for pectin to preserve it for months or worry about canning. However, if you want to double or triple this recipe, there are canning instructions below. You can also use an Instant Pot to prepare large batches easily!

Sugar is one of the important components that thickens the Easy Blueberry Jam, so it is important to use the amount of sugar the recipe calls for. It is also important to include the lemon juice, because natural pectin in the lemons will also help to thicken it. Make sure to use fresh lemon juice, not the kind from a bottle. Add some lemon zest too for a tart flavor boost.

The final important piece of making the perfect homemade Blueberry Jam is the cooking time. The blueberry mixture needs to reach a temperature of 220 degrees or it will not set. Use a candy thermometer to measure the temperature.

If you’ve followed all the tips above and you are still worried about a runny jam, fear not! To correct runny jam, refrigerate it overnight and then bring it back to a boil the next day. Add a bit more sugar, up to 3 tablespoons, if it is really runny.

If you like a smoother jam, macerate the blueberries with a potato masher or pulse them in a food processor before boiling them.

This Blueberry Jam tastes amazing on just about everything! Use fruit jam as a topping for Vanilla Ice Cream or instead of syrup on Classic Pantry Pancakes. Make incredible peanut butter and jelly sandwiches with peanut butter, Homemade Bread, and this Blueberry Jam.


Blueberry Jam ingredients in pot


  • Orange Blueberry Jam: Substitute the lemon juice in this recipe with fresh orange juice and orange zest to add a sweeter citrus flavor.
  • Frozen Blueberries: You can use frozen blueberries in this recipe without thawing them. The cooking time will increase about 10 minutes.

Instant Pot Blueberry Jam

  • The instant pot method can be helpful if you are making a bigger batch of jam.
  • Place the blueberries, lemon juice, and sugar in the Instant Pot and stir. Let sit for 10 minutes to bring out the blueberry juice.
  • Secure the lid and seal the pressure valve. Set to Manual High Pressure for 1 minute.
  • After the timer goes off, allow pressure to naturally release for 15 minutes.
  • Meanwhile, combine 3 tablespoons cornstarch and 3 tablespoons water to form a smooth slurry.
  • Remove lid and add cornstarch slurry to blueberry mixture.
  • Set Instant Pot to Sauté and bring to a boil. Stirring frequently, cook for 3-5 minutes or until mixture has thickened.
  • Ladle hot jam into jars and cool to room temperature before storing.

Canning Blueberry Jam

  • Sterilize half-pint or pint sized jars, their lids, and the rings. Keep in hot water while you prepare the homemade jam.
  • Ladle hot jam into hot jars, using a spatula (or special canning tool) to remove air bubbles.
  • Wipe down the rims of the jars and secure the lids with fingertip tightness.
  • Bring water (enough to cover jars) to a boil in the canner and then place jars in the boiling water.
  • Process in boiling water for 5 minutes, then turn off heat. Leave jars in hot water for 5 minutes.
  • Remove jars from water bath and cool for 12-24 hours. Test lids by pressing down on them, they should not give.
  • Store canned jam in a cool, dry place for up to 2 years (1 year for best quality).



  • Serve: Chill this Blueberry Jam before serving so it is fully set. Do not keep at room temperature for more than 2 hours.
  • Store: Transfer Blueberry Jam to a glass jar with a lid and keep in the refrigerator for up to 2 weeks.
  • Freeze: Cool the hot jam in the refrigerator before freezing to avoid moisture collection. Freeze in a sealed container or glass jar, with room between the lid so it can expand, for up to 12 months.

Blueberry Jam in pot

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Easy Blueberry Jam

Easy Blueberry Jam uses fresh blueberries brightened up with a squeeze of lemon, and is ready in just 30 minutes with only 4 ingredients.
Yield 24
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder


  • 4 cups fresh blueberries
  • 1 cup sugar
  • 1 tbsp lemon juice
  • 1 pinch ground cinnamon


  • Add blueberries, sugar, lemon juice, and cinnamon to a pot on medium heat, stirring frequently for 30 minutes.
  • Turn off the heat and let cool before refrigerating in a covered container.


Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg

Blueberry Jam collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Amazing recipe! I added a bit of cloves, nutmeg and ginger powder to mine to get a bit of a fall spice profile and it was awesome!!

    Thanks so much!