Bursting Blueberry Jam
This jam is slightly sweet, slightly tart, and bursting with blueberry flavor. It is thickened naturally, thanks to the pectin in blueberries. And it is so quick and easy to make! This will elevate any breakfast or brunch and is divine in cakes or glazes.
This post may contain affiliate links from which, at no additional cost to you, I may earn a small commission to keep this site running. Only products I myself would or do use are recommended.
I just realized I haven’t shared a jam in months! Last spring and summer I was on a big fresh fruit kick, which was actually when I made this jam. I used it in my blueberry lemon loaf cake, and wow. It was so, so good. I made a big batch and used it in a few other recipes that I hope to share soon, including an amazing jammy blueberry lemon cake.
But this is one of those jams that’s actually delicious on its own. I never was one for blueberry jam until I made this. Then I was eating it by the spoonful.
Why this recipe works
I kind of feel like I’m cheating with this, because blueberry jam is so simple and easy that it’s almost not a recipe. I used more lemon juice than the average jam, because I wanted to pair this with some lemon bakes I had planned. That pop of lemon really complemented the blueberry perfectly. Plus, there’s just enough sugar to make it delicious without tasting sickly sweet. The best part, in my opinion, is that blueberries are naturally high in pectin, so you don’t need to add any thickeners. You honestly do just throw all the ingredients in a pot, cook it until thickened, and you’re done!
Key ingredients
Fresh blueberries. Frozen are fine, too, but they may not have as bright a flavor.
Lemon juice. Necessary to balance the earthiness of blueberries—the combination is really what makes this jam.
Sugar. Obviously! This is to taste, as the natural sweetness in the blueberries can vary by type and season.
Cinnamon. This is optional, and I don’t always use it. In the winter, it’s perfect for a brunch jam, but in the summer, I’d rather add a little extra lemon juice and get a bright, summery flavor.
How to make fresh blueberry jam
1. Wash and dry the blueberries.
2. Combine all ingredients in a saucepan.
3. Cook over medium until thickened. Taste as you go and add more sugar or lemon juice, as needed.
Enjoy!
Tips and FAQ’s for this recipe
Can I use frozen blueberries?
Yes! If at all possible, try to use fresh, as the flavor and texture are more conducive to a perfect jam and the pectin will be more intact. However, you can use frozen. The amount of juice you use may need to vary, and the jam may not be as thick, since there is a lot of excess water in frozen fruit.
Do I have to wash the blueberries?
It’s up to you. I usually opt for organic and simply pick over them to toss out the bad ones and remove any stems.
Should I use cinnamon?
That’s up to you. I usually don’t, because I love using this jam with lemony desserts and want to avoid a warm flavor. However, I’ve also made it with cinnamon to pair with my blueberry muffins and oh. my. gosh. It’s so good. So it really depends on what you’re using it for. Either way, this jam will be delicious!
Should I strain the jam?
Personally, I wouldn’t. Straining will result in more of a coulis (fruit sauce) than a jam. I actually saw a kid sent home on Kid’s Baking Championship because he strained his blueberry jam and gave the judges a sauce instead of a jam like they’d asked for. Not that you cared or needed to know that, but it’s worth noting that straining jam really does change the texture. The skins will mostly break down, so there’s generally no need to strain it unless absolutely necessary for your dessert. In that event, I’d let it thicken a little more than your desired result, so that straining doesn’t loosen it too much.
Bursting Blueberry Jam
- total time: 15-20 minutes
yields: about 1 ½ cups
Ingredients:
- 2 cups (about 190g) fresh or frozen blueberries
- 2 tablespoons (28g) freshly squeezed lemon juice
- ¾ to 1 cup (150 to 200g) granulated sugar, to taste
- optional: ½ teaspoon (2g) ground cinnamon*
Instructions:
- Wash and dry the blueberries. Remove any stems.
- Place all ingredients in a medium saucepan. Cook over medium heat, stirring frequently at first then constantly once the blueberries begin to break down. Cook until the blueberries have broken down and the jam begins to thicken. It should thicken naturally, due to the high pectin in blueberries. If it becomes too thick, you can add more lemon juice, ½ tablespoon at a time.
- Cook to desired thickness. If using in a dessert, such as to fill a cake, be sure to let it thicken so that it’s on the sturdy side and won’t cause the cake to slide around. It will thicken slightly as it cools.
- Let cool for 10 minutes then place in a tightly sealed jar in the fridge. Jarring it while still warm will help create a tighter seal.
Enjoy!
Jam can be stored in the fridge for about a month, or frozen for up to 3 months (depending on your freezer). This jam is suitable for canning, but only do this if you are experienced in that process.
*Note: If pairing with a citrus-based dessert, like the glaze in my blueberry lemon loaf, omit the cinnamon to help highlight the lemon flavor.
