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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
Rene says
Love all your recipes! I am getting all set for my Christmas gift giving. Please send labels for the blueberry jam. Thank you so much..
Lindsay @ The Café Sucre Farine says
Sure, Rene!
Jennifer says
Hello,
I made your jam and canned it. The jam is delicious! After making it, I was researching and read that blueberry jam should have lemon juice in it to prevent botulism when canning. I'm a new canner and am not sure if it's safe without the lemon juice. Will the jam be okay with this recipe if it's waterbathed?
Thank you,
Jennifer
Chris Scheuer says
Hi Jennifer, I adapted this recipe from the Kraft website, the makers of SureJell. Their recipe does not include lemon juice so I assume that it is safe as they are the experts.
https://www.myfoodandfamily.com/recipe/051002/surejell-blueberry-jam
That being said, it's not a bad idea though to add a splash of lemon juice to any jam recipe as it also helps the jam to set better so I have amended the recipe to include lemon juice
Jane Sandstrom says
Recipe lives up to it's name-- easy and delicious. Thanks for this great no-fuss, tasty recipe.
Labels, please. Need to place them on my jars!!! Many thanks!
Chris Scheuer says
So happy you enjoyed it, Jane! Sending the labels your way!
Gary says
Please send blueberry jam labels.
Lindsay @ The Café Sucre Farine says
Sure, Gary!
Mary Lynn Dubler says
Please send labels for the Blueberry Jam
Thanks!!
Lindsay @ The Café Sucre Farine says
Sure, Mary Lynn!
Jill rummel says
Gonna try this one this season. Can you please send labels
Lindsay @ The Café Sucre Farine says
Sure, Jill!
Cathy Middleton says
So excited to find your recipe for blueberry jam! We have several blueberry bushes that are prolific this year. Looking forward to sharing this jam with my neighbors. Would you please send me the labels for blueberry jam? Thank you so much and God bless!
Lindsay @ The Café Sucre Farine says
Happy to send them, Cathy!
Gail says
Chris, do you leave the blueberry skin in the jam/jelly or strain it? Thanks, Gail
Chris Scheuer says
Hi Gail, leave the skin on.
Barbara Laing says
I would love to receive the labels for this jam.
Lindsay @ The Café Sucre Farine says
Sure, Barbara!
Bonnie Shannon says
Too much sugar for us. We like jam a little more tart so I used low sugar pectin and less sugar. Please send labels.
Lindsay @ The Café Sucre Farine says
Glad you figured out how to make it work for you, Bonnie. We will send the labels!
Marie says
Love your blog. May I get the printable labels.
Lindsay @ The Café Sucre Farine says
Thanks, Marie! We will send the labels.
Gail Parnell says
Chris, I love reading your recipes each morning and feeling inspired to fix delicious food for my family and friends. I would love the labels for Blueberry jam; strawberry jam, raspberry jam and jelly. I make so many of your recipes, that my family says thank you Chris. My young adult granddaughter loves to bake and asks what is Chris cooking today - an inside joke. Blessings and love to you for the work you do!
Lindsay @ The Café Sucre Farine says
That's great, Gail! Thank you for the kind comment and we will send the labels.
Jean schack says
please send me the jam labels. I love your recipes!
Lindsay @ The Café Sucre Farine says
Thanks, Jean! Sending them your way.
Michelle G. says
I am so excited to try the blueberry jam recipe and gift to special women in my life for Mother’s Day! I would appreciate it so much if you would send the labels to give an extra touch of cozy to the gist : ). Thank you so much!
Lindsay @ The Café Sucre Farine says
Great idea, Michelle! Sending them your way.
Clara says
Made this and the Raspberry Jam today. My counter looks so pretty. Please may I have the labels for the Blueberry Jam.
Lindsay @ The Café Sucre Farine says
Sure, Clara!
Donna Whitman says
Can't wait to try this recipe. I am making for giveaways at our church ladies conference in March. I would appreciate the labels to add an extra touch to the gift.
Thank you
Lindsay Scheuer says
Sending them your way, Donna!
Michelle' Taylor says
Love the recipes. Please send m the Blueberry labels
Chris Scheuer says
Sure, Michelle!
Carol says
Hi I love your blog! Have tried many recipes and jams!
Can I get your blueberry jam recipe, please?!
Chris Scheuer says
Thanks, Carol! I'm assuming you mean the labels, we are happy to send them!
Dede says
I am excited to taste & share this tasty jam recipe💜 Please send your label pdf to share with my friends, thank you❣️
Lindsay @ The Café Sucre Farine says
Sending them your way, Dede!
Laura P. Rao says
I visited my sister-in-law this summer and she made delicious nectarines and blueberries jam. She motivated me to try to make blueberry jam for the first time. I looked up for some recipes and I came across yours. I am so happy I did! It is so easy to make, and I loved the jam! Even my husband, who is not a blueberry fan, devoured it and compliment me about it. So, I just made my second batch yesterday. I am planning to give the jam to my friends from out of town as a gift. Would you please send me the labels?
Chris Scheuer says
That's awesome, Laura! We will send the labels your way.
Luzy says
I am so glad I found your website a couple of days ago. I love the variety of recipes you have to offer and the simplicity in them too. I can't wait to make some of the ones I printed off. I think I'm running out of ink!
I would love the labels for the Easy 30-Minute Blueberry Jam recipe. I'm hoping to make it this weekend!
Thank you so much.
P.S. I absolutely love your "Thought of the Day" section.
Chris Scheuer says
Thank you, Luzy! We will send the labels your way.
Barbara A Palma says
I have some frozen blueberry's that I think I'll try using for this jam. Please could I have the printable labels pdf? Thank you, Barb
Chris Scheuer says
Sure, Barb!
Joyce Holway says
I am so thrilled to have found your site and have alre3ady printed off a number of your recipes. The additional treat of being able to get beautiful labels to go with the finished product is absolutely magnificent. I live in Downeast Maine in the heart of Maine wild blueberry country and this blueberry jam will be a real treat for friends and family. I'm so excited to give this a go and I don't even have to wait for this coming year to start--that is if I can use frozen blueberries. I have over 10 pounds of blueberries in my freezer right now. Please send me the PDF for the labels. Thank you VERY much!
Chris Scheuer says
Frozen blueberries will work! We will send the labels.
Kathleen says
Could you please send me the labels to print for the Easy 30-Minute Blueberry Jam. I want to make the jam for Christmas gifts.
Thank you.
Chris Scheuer says
Sending them your way, Kathleen!
Wendy Dembeck says
Another thank you, Chris. I've made the freezer strawberry and Peach, so this Christmas, along with loaves of your brioche, I'm gifting my neighbors with blueberry jam. Please send the labels. I've used your other ones, and they're perfect.
Wendy
Chris Scheuer says
That's great, Wendy! We will send the labels your way!
Christine Rudolph says
Hi Chris,
I am making your 30 Minute Blueberry jam as Christine gifts and would like your labels, please.
Chris Scheuer says
Sure, Christine!
Angela Christine says
Love this jam always a awesome gift to give cant wait to bless a relative with this jam!!! Please send labels!!!
Thank you for these awesome recipes and uplifting website!!!
Chris Scheuer says
Thank you for the kind comment, Angela! Sending the labels your way.