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This easy Blueberry Jam comes together in less than 30 minutes. It can be canned with a hot water bath or stored in the refrigerator or freezer, your choice. The free printable labels make it perfect for gifting!
If type the word "jam" into the search bar for this site, you'll discover that the list goes on and on. If you add jelly and marmalade to the query, the collection is even larger. You'd be right if you surmised that I love to create seasonal spreads for toast, biscuits, bagels, etc., and delicious concoctions for charcuterie and cheese boards. Today we're welcoming a new member to the jam/jelly/marmalade club, this Easy 30-Minute Blueberry Jam!
No canning skills are needed but you can can!
The great thing about this blueberry jam is that you get to choose how to preserve it. If you enjoy canning or have limited freezer space, this jam is perfect for putting through a hot water bath which will make it shelf-stable. If you're intimidated by canning or don't want to spend the extra time, this blueberry jam can also be stored in the refrigerator or freezer.
How to crush blueberries
This blueberry jam recipe starts with crushed blueberries. It's essential to crush the berries before measuring for accuracy. For example, a cup of whole berries will yield a fair amount less than those berries are crushed. But if you've ever tried to crush these pretty little blue orbs, you're probably aware that it's not a fun task.
With other berries, like strawberries, raspberries and blackberries, I simply use a potato masher and in no time flat, the berries are crushed and ready to roll. Blueberries, however, have a firm, stubborn little skin wrapped around them and when you attempt to crush them, they either go rolling or squirt juice in every direction imaginable.
But, no worries! I've discovered two methods that make crushing blueberries much easier:
- Place two cups of berries in a ziplock bag, seal the bag then use a rolling pin to crush them.
- The second technique is even easier but it requires a little extra (hands-off) time. Freeze the berries on a sheet pan or in a bowl for an hour then allow them to thaw. The berries will be soft and easy to crush without making a mess. If you're pinched for time, simply pop them in the microwave for 5-6 minutes after the berries are frozen, stirring once halfway through. Voila, minimal crushing is necessary!
Give it away!
Who wouldn't love to receive a jar of this delicious Blueberry Jam? Because it makes such a great gift, we've created some pretty labels to adorn your jam jars. The labels also make it easy to identify whether you store it on the shelf or in the freezer.
To receive the free printable labels, simply leave us a comment below letting us know you'd like them. We'll send them to your inbox, along with instructions on how to use them. We'll include two labels; the ones pictured in this post which say "Refrigerate after opening" as well as another set that say "Refrigerate or freeze when not in use".
The first labels mentioned above will be for those of you who decide to can this blueberry jam and the second is perfect if you decide to store your jam in the refrigerator or freezer. Either way, family, friends, co-workers, neighbors, teachers... everyone will be thrilled with a gift of this fabulous jam!
This blueberry jam is amazing on toast, biscuits, scones, brioche rolls, brioche bread and artisan rolls. It's also wonderful as an ice cream topping, served with pancakes and waffles or drizzled over yogurt with some great granola. If you've got 30 minutes, you've got enough time to stir up a batch before the fleeting blueberry season slips away for another year!
Café Tips for making this Easy 30-Minute Blueberry Jam
- This recipe calls for 4 cups of "prepared fruit". Prepared fruit, in this case, means crushed blueberries. You'll want to purchase 1½ quarts (6 cups) of fresh blueberries to end up with 4 cups of crushed berries.
- It's important when making jams and jellies to understand the terminology. One of the classic terms is to bring the fruit/sugar mixture to a "full rolling boil". This means a boil that continues to bubble furiously, even when you give it a good stir.
- Another thing that's important is to pay heed to the time that's indicated in the recipe. In this Strawberry Balsamic Black Pepper Jam, the instructions say to allow the fruit/pectin/sugar mixture to come to a "full rolling boil", then to boil for exactly one minute. Set a timer! This will ensure successful results.
- As mentioned above you can either preserve this Blueberry Jam, using a hot water bath, making it shelf-stable OR simply ladle it into jars and store it in the refrigerator or freezer.
- If you chose the canning method, here is a great guide from National Center for Home Food Preservation.
- If you chose to not use a hot water bath, it's fine for the jam to sit at room temperature for several hours. The sugar in jam/jelly/marmalade recipes acts as a preservative so there's no need to worry. Just keep it in the refrigerator or freezer for longer storage.
- This recipe calls for 1 box (1.75 ounces or 49g) of powdered fruit pectin. I use SureJell. SureJell is available at most larger grocery stores and online. If you can't find it at your local grocery store, check with the front desk or manager as it's stored in different places at different stores. There are two types of SureJell, regular and low-sugar. You want the regular or original variety for this recipe which comes in a yellow box (the low sugar version comes in a pink box).
- In order to ensure success with this Blueberry Jam, don't try to alter the ingredients. Lots of people are concerned about the amount of sugar in jam and jelly recipes. 4 cups of sugar might sound like a lot but this recipe makes a lot of jam and you only eat a teaspoon or so at a time.
- Sugar is not only a sweetener but it also helps with the set of the jam and it's a preservative, as mentioned above. There are low sugar pectins on the market and it would be better to go with a recipe specifically designed for low sugar than to try to alter this recipe. Plus you only consume a small amount of jam at a time so each serving is not that much sugar.
- I often get asked if you can substitute dry and liquid pectins. The definitive answer is no. Occasionally it will work out but generally, the proportion of fruit to sugar often varies, depending on whether the recipe calls for dry or liquid pectin. To ensure success, it's best to stick with the type of pectin that the recipe calls for.
- Measure carefully when making jam or jelly with pectin. The proportion of sugar to fruit is important and if you use more or less than what's called for, the set of the jam can be affected with the final results being too thick or too runny.
- You might be wondering why there is ½ teaspoon of butter in this jam recipe. The butter helps eliminate most of the foaming that can occur while the jam cooks.
- Many jam/jelly/marmalade recipes call for measuring the sugar into a separate bowl, then adding it to the fruit. Why? It's easy to lose track and add too much or too little and risk the results. I don't do this - but I do count out loud so I'm sure about how much sugar I'm adding.
Thought for the day:
You will keep in perfect peace,
those whose minds are steadfast
because they trust in You.
Trust in the Lord forever,
for the Lord, the Lord Himself
is the ROCK eternal.
Isaiah 26:3-4
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 4 cups prepared crushed fruit buy about 1-½ quarts (997g) (of fully ripe blueberries
- 1 box (1.75 ounces or 49g) powdered fruit pectin (I use the yellow SURE-JELL - don't use the pink box for this recipe.)
- ½ teaspoon butter or margarine
- 4 cups sugar
- 2 tablespoons fresh lemon juice
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Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
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Stem and crush blueberries thoroughly, with either of the methods explained in the post above.
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With a dry measuring cup, measure exactly 4 cups of the prepared fruit into a large pot (6-8-quarts). Stir the pectin into the blueberries in the pot then add butter (reducing foaming).
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Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred on high heat), stirring frequently. Stir in the sugar and lemon juice. Return the mixture to a full rolling boil and boil for exactly 1 minute, again stirring frequently.
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Remove from the heat and skim off any foam with a thin metal spoon.
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Ladle immediately into the prepared jars, filling to within ¼ inch of the tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
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Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to a gentle boil. Process 10 min.
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Remove jars and place them upright on a towel to cool completely. After jars cool, check seals by pressing the middles of lids with your finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
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Refrigerate this jam after opening when not in use.
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With a dry measuring cup, measure exactly 4 cups of the prepared fruit into a large pot (6-8-quarts). Stir the pectin into the blueberries in the pot then add butter (reducing foaming).
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Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred on high heat), stirring frequently. Stir in sugar. Return the mixture to a full rolling boil and boil exactly 1 minute, again stirring frequently.
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Remove from the heat and skim off any foam with a thin metal spoon.
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Ladle immediately into the prepared jars, filling to within ½ inch of the tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
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Allow the jam to sit at room temperature for 24 hours then refrigerate or freeze.
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After the initial 24-hour resting time, keep jam refrigerated or frozen when not in use.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
Generally we include a Metric conversion button for those of you who prefer to weigh ingredients as well as for those of you who live outside of the U.S. The button is there for the conversion of the pectin and the amount of fruit to purchase. However when you measure the crushed fruit for the jam itself, it’s best to use a 8-ounce dry measuring cup to ensure success.
This recipe yields 96 1 tablespoon servings or 48 ounces of jam. The number of jars that it makes will depend on the size of your jars. The jars pictured in this post are 6-ounce jars so I got 8 jars of jam.
Recipe adapted from Kraft Foods - My Food and Family
Odette McClurg says
Thank you for sharing your wonderful recipes and beautiful labels. Please send me a copy of your blueberry jam labels, as they will add so much to a wonderful jar of jam ~ I really appreciate it!
Chris Scheuer says
Sure, Odette!
Nancy says
Please send me those beautiful labels for the blueberry jam. I will be making it this weekend and gifting it at our July 4 picnic.
Chris Scheuer says
Sure, Nancy! Enjoy!
Marcia says
I do a lot of preserving of foods and will certainly use your blueberry jam recipe . Yummy and so delicious. Thankyou. Please send me your labels.
Chris Scheuer says
Sending them your way, Marcia!
Rick Smith says
We love ALL your recipes, Chris; and this jam is delicious. We liked the first batch so much, I made a second batch today (4 days later). I would love to have your labels. Keep posting your wonderful recipes!
Chris Scheuer says
Thank you, Rick! I'm so glad you enjoyed this! We will send the labels your way.
Lois says
I just finished making my first batch of Freezer Blueberry Jam. It was easy to prepare and is soooooooo delicious! I added 1/4 t of cinnamon along with the sugar for a hint of cinnamon taste. May I please have the pretty labels for my jars? Thank you for this wonderful ministry.
Chris Scheuer says
Awesome! Thanks for letting us know, Lois! We will send the labels your way.
Kelly says
I love blueberry jam and this looks wonderful! Please send me the adorable labels. Thanks!!
Chris Scheuer says
Sure, Kelly!
Catherine says
This looks wonderful! I can’t wait to make this! Can you please send me the labels? Thank you
Chris Scheuer says
Sure, Catherine!
Kathy says
We love your strawberry jam and can't wait to try the blueberry. Please send your cute labels!
Chris Scheuer says
Sure, Kathy!
Lisa Hampton says
Hi again Chris! Once again went with your recipe for jam, and as always it turned out great!! Can you please send the labels as well as the strawberry labels. Thank you!!! LISA
Chris Scheuer says
Awesome! Thanks for letting us know, Lisa. We will send the labels.
Chris Scheuer says
Hi Lisa, just emailed the labels and they were not able to be delivered. Could there be a typo in your email address?
Evangeline says
Hi Chris! I just made this delicious blueberry jam! I made mine for the freezer and am wondering if the lids have to pop down and seal for the freezer jam just like when canning. Mine seem to be staying up and not going down so I am wondering if it is still good for freezing?
Chris Scheuer says
Hi Evangeline, no, you don’t have to worry about the lids at all. That’s just for jam that is put through a hot water bath.
Evangeline says
Okay thank you Chris! It turned out delicious!
🙂
Jeannie Hafer says
This recipe looks awesome and I can't wait to make it. Thanks! Please send me the pdf for the adorable labels, Thank You!
Chris Scheuer says
Sure, Jeannie!
Marian Hoot says
Thanks for the two clever ways to crush blueberries! I can’t wait to try them. Please send both labels!
Chris Scheuer says
Sure, Marian!
Edwina G Schild says
This sounds so good Chris! I've canned many types of jam, buf haven'ttried Blueberry frigerator Jam. Yours2ill make our table. Please send your creative, cute Labels. Would love to share, thank you!
Chris Scheuer says
I think you'll love this one! Sending the labels, Edwina 🙂
Connie Blom says
Looking forward to trying this Blueberry Jam recipe! This will be our first year with our own blueberries! Thanks for the labels - what a great idea!
Love your recipes!
Connie
Chris Scheuer says
That's great, Connie! Sending the labels your way.
Nancy G says
I picked 22 lbs of blueberries and can’t wait to make this jam. Please send me the labels. Thanks.
Chris Scheuer says
Wow! Sending the labels, Nancy!
Rinda Carey says
Thank you for your detailed instructions. I’ve never made jam/jelly before as it always intimated me.
You have given me the confidence that I can do this.
Mt friends will be thrilled to receive a pretty jar of blueberry jam with your professional label.
Thank you Chris and Scott.
Rinda
Chris Scheuer says
You can do this, Rinda! We will send the labels. Let us know how it goes!
Pat says
I would like set of the labels. Can't wait to make this jam.
Chris Scheuer says
Sure, Pat!
Terry says
Hi Chris!
I'd love a set of these pretty labels & thanks in advance.
I bet this jam would be great swirled through some no-churn ice cream too!
Chris Scheuer says
That's a great idea, Terry! We will send the labels your way 🙂
Natalie says
Please send PDF for Blueberry Jam labels. Thankyou
Eve Taylor says
I would also like to have the pretty labels. Thank you!
Chris Scheuer says
Sure, Eve!
Linda says
Could you please send me the template for these beautiful labels! I am sitting enjoying the jam on my morning toast!
Chris Scheuer says
Of course, Linda!
Kay Koll says
Please send me the label for you Blueberry jam.
Chris Scheuer says
Sure, Kay!
Eleanor says
I’m really looking forward to making this freezer jam and would love to have the labels. Thank you. Eleanor .
Chris Scheuer says
Happy to send them, Eleanor!
Kathy says
Looks delicious! I’d love to have the labels to go with this for gift giving. Thank you in advance!
Chris Scheuer says
Sending them your way, Kathy 🙂
Gwen says
Hello.
I would love a set of the blueberry labels.
thank you,
Gwen
Chris Scheuer says
Sure, Gwen!