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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.
Easy 30-Minute Blueberry Jam
Ingredients
Both freezer jam and jam that will be canned with a hot water bath start out with the same ingredients:
- 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
Instructions
For SHELF STABLE jam that you will store at room temperature and use a hot water bath to preserve:
- 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.
- Stem and crush blueberries thoroughly, with either of the methods explained in the post above.
- 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).
- 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.
- Remove from the heat and skim off any foam with a thin metal spoon.
- 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.
- 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.
- 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.)
- Refrigerate this jam after opening when not in use.
For FREEZER JAM that you will store in the refrigerator or the freezer:
- 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).
- 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.
- Remove from the heat and skim off any foam with a thin metal spoon.
- 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.
- Allow the jam to sit at room temperature for 24 hours then refrigerate or freeze.
- After the initial 24-hour resting time, keep jam refrigerated or frozen when not in use.
Notes
Nutrition
Recipe adapted from Kraft Foods - My Food and Family
Susan says
Definitely trying this recipe and would love your labels....making for Christmas gifts...
Chris Scheuer says
Sure, Susan!
Sue says
I am definitely going to make this blueberry recipe and would love the labels.
Thanks
Chris Scheuer says
Sure, Sue!
Dede says
Trying it now! Sounds delicious.
Would love the labels too, Thank you
Chris Scheuer says
Sure, Dede!
Peggy Valletta says
Chris, I have made most of your jams. Cant wait to try this one.
I would love to get the labels!
Chris Scheuer says
I love that, Peggy! We will send the labels your way.
Kathryn Larson says
Thanks for all your recipes. Please email the labels.
Chris Scheuer says
Sure, Kathryn!
glynis says
hi Chris,
Cannot wait too try this recipe
Please send the labels
Many thanks
Chris Scheuer says
Sure, Glynis!
Pam Smiley says
Five stars for The Cafe's blueberry jam! I've already made a batch and would love to have the too-cute labels. Blackberry jam is next!
Keep up the good work!
Pam Smiley
Chris Scheuer says
Thanks, Pam! We will send the labels your way.
Dianne says
As always love your recipes. May I please have a set of labels. Thanks very much.
Chris Scheuer says
Thanks, Dianne! We will send them your way.
Gwen says
Hello,
Love the recipes from this site. May I have a copy of the labels please.
Thank you,
Gwen
Chris Scheuer says
Thanks, Gwen! We will email them 🙂
Sheila says
Love your recipes. Would you kindly send me the labels? Thank you!
Chris Scheuer says
Sure, Shiela!
Lyla says
I live in southeast Georgia in an area that in the 1930s or 1940s the government paid farmers to grow blueberries. Lucky for me they still grow them! I would love to get the printable labels, please.
Chris Scheuer says
That's so interesting, Lyla! We will send the labels your way.
Linda says
My husband made it and it turned out really good. We thought it would make great Christmas gifts, so we are making 2 batches and would like to request the labels.
Thanks
Chris Scheuer says
Sure, Linda!
Maria says
My best friend and I have been enjoying making several of your recipes and gifting them. The blueberry jam is delicious, as is your strawberry. Even our husbands have gotten involved with the stirring, timing and pouring. Thank you for your generosity. There are many recipes online but we have come to trust yours, with your great instructions and beautiful labels. (We have even printed some on label paper for easy sticking!)
Chris Scheuer says
That's awesome! Thank you for letting us know, Maria!
Vicki Stowe says
Would love to have the labels
Chris Scheuer says
Sure, Vicki!
Sha B says
My first year to do canning! I am learning fast and love trying quick recipes that have great reviews. I'd love to have a pdf of your labels if possible. I'm trying the blueberry jam next week with frozen blueberries from my garden. Thank you and have a great fall!!
Chris Scheuer says
That's great, Sha! We will send the labels.
Susan Graby says
Hello Chris.
I look forward to your posts everyday. My family loves your strawberry freezer jam! Today we picked 7 lbs of blueberries so i promised to make a batch of blueberry jame. Will you please send me a PDF of labels?
Thank you,
Susan
Chris Scheuer says
I'm so glad to hear that, Susan! We will send the labels your way.
Angie says
Would love to have labels for this wonderful recipe.
Chris Scheuer says
Sure, Angie!
Ann Wandler says
I would love to have your labels. And, thanks for all of the special hints you include in your recipes.
Chris Scheuer says
Sure, Ann! So glad you're enjoying the recipes 🙂
Louise says
Love your recipes. Please send the labels.
Chris Scheuer says
Thanks, Louise! Sending them your way.
Betty Allen says
Made your blueberry jam and it turned out perfect just like the other jams and jellies I have made from your site....love and always copy the tips on back of recipe. Would love to receive labels for gifting a few jars. Thanks, Betty
Chris Scheuer says
I'm so glad, Betty! We will send the labels.
Brigida says
Hi Chris,
Love all your recipes and this blueberry recipe sounds amazing, thank you for sharing your tip on crushing the blueberries. Would love to receive the labels for this blueberry jam.
Thank you
Brigida
Chris Scheuer says
Thank you, Brigida! We will send the labels 🙂
Shannon says
I've made two batches of your strawberry jam and now want to try the blueberry jam this weekend. The jam is delicious, thank you! Can you please send me the blueberry and strawberry jam labels? Thanks!
Chris Scheuer says
That's great, Shannon! We will send the labels.
Julie Carlson says
Thank you for the recipe and tips for us new blueberry jam makers! I will be making your freezer jam with the berries we picked yesterday! The labels would be great! Very much appreciated!
Chris Scheuer says
Enjoy, Julie!
Jackie says
Thank you for your great recipes! Love that you take the time to explain all the tricks and tips. I have made the strawberry and raspberry jam. Both came out delicious.
May I please have your labels for the blueberry jam?
Thank you very much.
Chris Scheuer says
Thanks for letting us know, Jackie! We will send the labels 🙂
Jenny says
When you say dry measuring cup, do you mean the scoop style measuring cup for dry ingredients, or a measuring cup for liquid ingredients that is dry? I've had great success with your strawberry jam recipe, and I can't wait to try this one too! Could this recipe be made from frozen blueberries too, or would fresh work best?
Chris Scheuer says
Hi Jenny, I mean the scoop style for dry ingredients. You can use frozen blueberries. Enjoy!
Barbara says
Please send labels. Thx
Chris Scheuer says
Sure, Barbara!
Linda says
Picking blueberries now. Will be making this recipe soon. I like freezing the berries before processing to make crushing easy.
The labels are great! May I please have a copy?
Chris Scheuer says
Sure, Linda! Enjoy!