Start your day with a spoonful of Homemade Blueberry Jam. It’s sweet, fruity, and perfect on toast, crumpets, or a warm croissant straight from the oven.
I’ve been making this Blueberry Jam quite often lately. It’s one of my favourite homemade jams to have on toast or spread over my Sourdough Crumpets.
I enjoy it for both breakfast and afternoon tea. Another reason I like it so much is because it’s naturally Low FODMAP, since blueberries are too.
It’s very easy to make and needs only three ingredients — blueberries, sugar, and lemon juice. The amount of sugar may change slightly depending on how sweet your berries are, but the quantities I use here work well for ripe, sweet fruit.
What Makes Homemade Blueberry Jam Worth It
- Ready in less than 30 minutes from start to finish, ideal for busy mornings.
- Sweetness can be adjusted easily to suit your taste without changing the texture.
- Delicious spooned over cheesecake, ice cream, or pancakes for breakfast.
Key Ingredients for Blueberry Jam
Blueberries
I like using ripe, fresh blueberries because they give the jam a deep colour and natural sweetness. Frozen ones can be used as well if fresh fruit isn’t in season.
Granulated Sugar
Sugar helps the jam set and keeps it shelf-stable for longer. It also balances the natural tartness of the berries and adds a soft, glossy finish.
Lemon Juice
A squeeze of lemon brightens the flavour and supports the natural pectin in the fruit, so the jam thickens naturally. It also helps preserve the colour.
Find the complete list with measurements in the recipe card below.
How to Make Blueberry Jam
Step 1: Mix the blueberries, lemon juice, and sugar in a pot.
Step 2: Cook, stirring occasionally, for 20 to 30 minutes or until thick.
Step 3: While the jam is cooking, put a small plate in the freezer.
Step 4: After 20 minutes, when the jam looks like it’s beginning to gel, turn off the heat.
Step 5: Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it a little longer and test it again until it’s ready.
Step 6: Store the jam in sterilised jars.
Frequently Asked Questions
Yes, but use a wide pot so the mixture reduces evenly. When doubling, the cooking time may increase slightly, so rely on the plate test rather than time alone.
Let the mixture cook until it thickens slightly and passes the plate test. If it still feels soft, warm it again with a small squeeze of lemon juice and simmer briefly.
You can lower it slightly, but keep in mind that sugar helps the jam set and preserve. Too little can affect texture and shelf life.
No, blueberries contain enough natural pectin when combined with lemon juice. The jam will thicken naturally without additives.
Extra Help from the Kitchen
Watch the Bubbles – As the jam cooks, the bubbles become smaller, slower, and glossier. It’s a simple sign the mixture is nearly ready.
Check with a Thermometer – For precision, cook the jam until it reaches 103–104°C (218–220°F). That’s the ideal temperature for a good set.
Mash the Fruit Lightly – Break some of the blueberries with a fork before cooking. It helps release juices while keeping a few whole berries for texture.
Check the Set After Cooling – If the jam feels too soft the next day, reheat gently with a teaspoon of lemon juice to firm it up.
Variations and Twists
Add a Hint of Vanilla – Stir in a few drops of pure vanilla extract once the jam is off the heat. It softens the acidity and gives the jam a subtle, dessert-like depth that pairs well with pancakes or ice cream.
Mix in Other Berries – Combine blueberries with blackberries, raspberries, or strawberries to create a mixed berry jam that develops a deeper colour and a slightly tangier taste.
Add Optional Flavourings – Try a pinch of cardamom, some grated ginger, or a splash of gin with a hint of juniper. Lavender petals or orange zest also make good variations.
Sweeten with Honey – Replace part of the sugar with mild honey once the jam is nearly ready. It gives a softer sweetness and glossy finish.
Storage and Shelf Life
Store the jam in sterilised glass jars with tight-fitting lids. Keep the sealed jars in a cool, dark place such as a pantry or cupboard for up to 6 months. Once opened, refrigerate and use within 2 to 3 weeks.
For longer storage, freeze the jam in small airtight containers. It keeps well for up to 3 months. Thaw in the fridge overnight before serving.
Other Delicious Jams to Make at Home
Homemade Blueberry Jam
Start your day with a spoonful of Homemade Blueberry Jam. It’s sweet, fruity, and perfect on toast, crumpets, or a warm croissant straight from the oven.
Ingredients
- 600 g – 4 cups blueberries
- 350 g – 1¾ cups granulated sugar
- 1 tbsp lemon juice
Instructions
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Mix the blueberries, lemon juice, and sugar in a pot.
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Cook, stirring occasionally, for 20 to 30 minutes or until thick.
-
While the jam is cooking, put a small plate in the freezer.
-
After 20 minutes, when the jam looks like it’s beginning to gel, turn off the heat.
-
Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it a little longer and test it again until it’s ready.
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Store the jam in sterilised jars.
Recipe Notes
For a smoother finish, you can blend the jam with a hand blender before pouring it into sterilised jars.
Hi Manu,
This looks so yummy and healthy. Never tried to make Blueberry Jam at home. But your recipes looks easy, so it’s time to try at home 😀
Wow, amazing. What a healthy jam. I will try your recipe for my family and introduce your recipe for my friends. I think they will love it so much. Thanks for sharing.