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Square shot of homemade blueberry jam on a table with biscuits
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5 from 3 votes

Blueberry Jam

This easy homemade Blueberry Jam recipe is the perfect way to preserve fresh summer fruit!
Course condiment
Cuisine American
Keyword blueberry jam recipe, homemade blueberry jam
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 12 hours
Total Time 12 hours 40 minutes
Servings 12 cups (approximately, may be slightly less)
Calories 38kcal
Author Blair Lonergan


  • 4 cups crushed blueberries (8 cups of whole fresh blueberries before crushing)
  • 2 tablespoons freshly-squeezed lemon juice
  • 1 teaspoon butter
  • 4 ounces (about ¾ cup) powdered fruit pectin
  • 8 cups granulated sugar


  • Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot until filled. Always use new lids.
  • Place berries, lemon juice, butter and pectin in a large pot. Bring mixture to full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 min., stirring constantly.
  • Remove from heat and skim off foam. Quickly ladle into the hot jars, leaving ¼-inch of head space at the top. Use a damp cloth to wipe any drips from the top and sides of the jars. Cover with hot lids and tighten rings firmly.
  • Set the hot jars on a rack in a canner or in a large pot of boiling water. The water needs to cover the jars by at least 1-2 inches. Boil the jars for 10 minutes.
  • Remove the jars from the boiling water and set on a towel or rack to cool overnight (but not more than 24 hours).
  • When cool, check the seals. The lids should be down in the center or stay down when pressed. Store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.


  • Make sure that you leave about ¼-inch of headspace in each jar. Leaving the proper amount of headspace in a jar is important to ensure a vacuum seal. If there's too little headspace, the jam may expand and bubble out when air is being forced out from under the lid during processing.
  • The jam will not set immediately, so it’s important to allow the jars to rest without interruption at room temperature until cool (or overnight).
  • How to Store Blueberry Jam: Once the jam has had a chance to cool, you can check the seals. The lids should be down in the center or stay down when pressed. Unsealed jars should be refrigerated and used within 3 weeks. Properly sealed and processed jars of blueberry jam should be stored in a cool, dark, dry place (such as a pantry). The homemade blueberry jam will last for up to 1 year.
  • Can you freeze blueberry jam? I do not recommend freezing this homemade jam. If you want to prepare blueberry freezer jam, you need to follow a recipe that is specifically designed for the freezer jam method.


Serving: 1tablespoon | Calories: 38kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 5mg | Fiber: 1g | Sugar: 9g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg