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Homemade Blueberry Jam without Pectin

5 from 1 vote
Delicious and simple to make blueberry jam using just 3 ingredients and no pectin.
Print Recipe
Course: condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh blueberries frozen okay but cook time is longer and you'll need to add in thaw time too
  • 1 1/2 cups of sugar
  • 1/4 cup of lemon juice

Equipment

  • 1 sauce pot
  • 1 spatula
  • 4 jars three 8 ounce, one 4 ounce
  • 4 lids with rings
  • 1 water bath canner
  • 1 ladle
  • 1 small plate for freezer test

Method
 

  1. Put your blueberries in a large sauce pot and use a masher to smush your berries a little.
  2. Next, add sugar and lemon juice. Cook on medium heat, stirring often for about 5 mins, or until sugar is dissolved.
  3. Then crank up your heat to medium-high and bring to a rapid boil. At this stage, you will not want to leave your post as you will need to stir constantly or else your jam will stick to the pot. Continue to mash any chunky blueberries.
  4. Continue to stir until jam thickens and the top of your jam is completely covered in bubbles. This can take about 20 mins.
  5. When your blueberries are jammed up, turn off heat and ladle jam into sterilized jars.
  6. Water bathe 5 mins boiling then 5 mins in water with heat off to store long term. Seal to store in fridge for use within 2 weeks. Let cool for 24 hours to allow jam to set up and sealing of jars to occur before storing.

Notes

I highly recommend putting a small plate in the freezer before you start your jam process. When you think the jam is ready, remove the jam pot from heat, get the plate from the freezer, and drizzle a little jam on it, about a quarter sized amount is good. Put the plate back in the freezer for about one minute. Remove the plate again and run your finger through the jam (be sure to taste test!). If the line you made fills back in with jam, you should cook the jam a little longer and test again. Maybe about 5 minutes or so. If the jam feels a little like gel or jelly, it is ready to jar. You can also use a thermometer to measure to 220 degrees F.
This recipe makes about three 8 ounce jars and one 4 ounce jars.
More recipes at www.johnsonhomenc.com