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    Home ยป Recipes ยป Jams & Jellies

    Updated: Mar 12, 2025 ยท Published: May 17, 2022 by Ashley Petrie, RDN, LDN ยท This post may contain affiliate links ยท 8 Comments

    Blueberry Jam Canning Recipe (No Pectin)

    Jump to Recipe Print Recipe

    This Blueberry Jam recipe contains no pectin and is made for canning so you can quickly and easily preserve your bounty of blueberries this summer.

    An open jar of homemade blueberry jam.

    Every year, right around the beginning of May, my anticipation for summer begins (my second favorite season). Beach days, backyard barbecues, and bees buzzing through the garden are all things I look forward to.

    But, what I look forward to most of all is berry season.

    Summertime means berries are back in season here in Massachusetts. And to me, there is nothing better than fresh berries sprinkled in my oatmeal or yogurt, or just simply enjoyed as a snack. Plus, berries are super good for you too!

    One of my favorite summer activities is going blueberry picking at a local pick-your-own blueberry farm. I usually end up with a huge box of blueberries that I can turn into pies, galettes, crumbles, and crisps.

    I also love making and canning blueberry jam because it means I'll get to enjoy my freshly picked blueberries all year long. There is something very satisfying about preserving food you grew or picked yourself.

    This recipe makes two 16-ounce or four 8-ounce jars of jam. Split it up however you see fit! I like putting mine in 8-ounce-sized jars so I can share them with family and friends. Homemade jam makes for a wonderful gift.

    So, if you're interested in making and canning your own blueberry jam, keep reading to learn everything you need to know.

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    Ingredients & Substitutions

    Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

    • Blueberries- Fresh blueberries are the sweetest, juiciest, and most flavorful when they're in season. I recommend stocking up at a local farmers' market or pick-your-own farm near you.
    • Sugar- Granulated sugar helps preserve the jam and allows the natural pectin in the blueberries to thicken up to create a gel-like consistency.
    • Lemon Juice- Lemon juice helps the pectin create the necessary structure to "set" the jam by lowering the pH. Since it's an acid, it also helps to prevent bacterial growth and gives the jam a longer shelf-life.
    A bowl of blueberries, a bowl of sugar, and a few lemons are displayed on a butcher block countertop.

    How to Make Blueberry Jam

    Here is how to make this simple blueberry jam recipe.

    Step 1: Prepare the blueberries. Thoroughly rinse and clean your blueberries, making sure there are no stems, leaves, or other debris in your batch.

    Step 2: Mash the blueberries. Add the blueberries, sugar, and lemon juice to a large pot over low heat. Allow the sugar to dissolve as you mash the blueberries with the back of a wooden spoon or with a potato masher. Mashing the blueberries into the sugar helps the berries begin to release their juices.

    Whole blueberries in a pot with the sugar dissolving in lemon juice.
    Mashed blueberries simmering on the stovetop.

    Step 3: Boil your jam. Once the blueberries are sufficiently mashed and the sugar has dissolved completely, turn the heat up to medium-high and bring the mixture to a boil. Allow the jam to boil, stirring continuously, until the temperature reaches 220ยฐF, about 20 minutes. If you donโ€™t have a thermometer, you can tell the jam is done when it easily coats the back of a metal spoon. Remove from heat.

    Step 4: Enjoy now or preserve for later. At this point, you can store your jam in the refrigerator to be eaten within 3 months. However, if you want to learn how to preserve your jam for a longer shelf-life, read the water bath canning method section below.

    Finished blueberry jam in the saucepan on the stove.

    How to Water Bath Can Blueberry Jam

    Here is how to preserve your blueberry jam using the water bath canning method.

    Step 1: Sterilize the jars. Place your mason jars in the bottom of a deep stockpot or water bath canner fitted with a canning rack. If you don't have a canning rack, you can use a clean kitchen towel on the bottom of the pot to prevent the jars from sitting directly on the heat. Fill the pot with water, making sure the jars are covered by at least an inch of water. Bring the water to a rolling boil and boil the jars for 10 minutes to sterilize.

    Clean jars are being sterilized in a large, deep stockpot. On the bottom of the pot is a clean dish towel.

    Step 2: Fill the jars. Once the jars are sterilized, turn off the heat. Using a jar lifter, remove the jars from the water and place them on a towel on the counter. You will use the same pot of water to can the jam. Fill your jars with the finished blueberry jam, ensuring you leave a ยผ-ยฝ inch of head space at the top of the jar. A canning funnel is extremely helpful here, but if you donโ€™t have one, just make sure to wipe away any residue on the mouth of the jar before putting the lids on.

    A ladle, a canning funnel, and jar grabbers are displayed on the counter.

    Step 3: Boil the prepared jars. Carefully tighten the lids onto the jars and place the jars back into the hot water bath. Again, make sure the jars are submerged completely in the water and covered by about 1-2 inches. Cover the pot and bring the water to a boil over medium-high heat. Allow the jars to boil for 10 minutes, then turn off the heat.

    A filled jar of blueberry jam is being boiled in the hot water bath.

    Step 4: Cool completely. Let the jars rest in the hot water for 5 minutes prior to removing them to a clean kitchen towel on the counter. Allow the jars to cool, undisturbed, for 12-24 hours. You should hear a popping sound from each jar after a few minutes, which means you have successfully created a seal.

    An open jar of blueberry jam with a spoon sitting inside the jar.

    Tips for Success

    • Ensure your pots are large enough. This goes for both the saucepan you make your jam in as well as the stockpot or canner you use to sterilize and seal your jars with. Jam can quickly bubble over and become a huge mess if not boiled in a large enough pot. I always recommend using a saucepan larger than you think you'll need.
    • Don't skip sterilizing! I know it's tempting to cut back on the amount of time it takes to can your jam by skipping over the sterilization step, but I strongly urge you not to. Botulism, a potentially deadly toxin produced by bacteria in improperly home-canned foods, is a real risk when canning food at home. For more information, visit the CDC website.
    • Use a vinegar rinse to clean your blueberries. Clean berries make great jam. So, I always recommend cleaning your blueberries in a vinegar solution. Simply soak the blueberries in a 4:1 water to vinegar solution for 20 minutes, then rinse under cold, running water. This will help remove any pesticides and dirt hiding on your fruit.

    How to Store

    If you water bath canned your blueberry jam, an unopened jar should remain shelf-stable for 12-18 months. Jars should be kept in a cool, dry, dark place. Donโ€™t forget to label your jars with the date the jam was canned!

    If you didn't can your jam or the jar is opened, it can be stored in the refrigerator for up to 3 months or frozen for up to 6 months.

    What to Serve with Blueberry Jam

    My favorite way to use this homemade blueberry jam is to spread it on a warm slice of toasted sourdough bread with cream cheese. It's also delicious with sourdough pancakes or waffles, or with brioche French toast casserole.

    A whole wheat English muffin with a bite taken out of it sitting on a white plate. On the English muffin is some butter and blueberry jam.

    Frequently Asked Questions

    Can blueberry jam be made using frozen blueberries?

    Yes, you can make jam from frozen blueberries! Simply replace the fresh blueberries with an equal amount of frozen blueberries and follow the same recipe instructions. Note that frozen blueberries may leach out more water than fresh blueberries would, which just means it will take them a little longer to cook down to jam consistency.

    How can I tell when the jam is done?

    The best way to tell if your jam is done is to use a candy thermometer. Once the jam reaches 220ยฐF, it can be removed from the heat. As it cools, it will set to a jam-like consistency.

    If you don't have a thermometer, you can use the frozen plate method. To use this method, just put a plate in the freezer when you begin making your jam. When you believe your jam is ready, remove it from the heat and spoon a little bit onto the frozen plate.

    Wait a minute or two before sliding your finger through the jam. If the jam wrinkles and has a gel-like consistency, it is done. If not, place the plate back into the freezer and test again in a few minutes.

    Do I have to sterilize the lids?

    No, you do not need to sterilize the mason jar lids prior to canning. Simply wash them in warm, soapy water and dry with a clean kitchen towel. The lids can be used at room temperature.

    More Jam Recipes

    • A small jar of cranberry jam next to some dinner rolls and a half stick of butter. One of the rolls has butter and jam on it.
      Cranberry Jam (The Best Holiday Jam)
    • An open jar of strawberry apple jam with a spoon scooping some out of the top.
      Strawberry Apple Jam (No Pectin)

    ๐Ÿ“– Recipe

    An open jar of blueberry jam with a spoon sitting inside the jar.
    Print Pin SaveSaved!
    3 from 1 vote

    Blueberry Jam

    This Blueberry Jam recipe contains no pectin and is made for canning so you can quickly and easily preserve your bounty of blueberries this summer.
    Course Breakfast
    Cuisine American
    Prep Time 20 minutes minutes
    Cook Time 20 minutes minutes
    Canning Time 10 minutes minutes
    Total Time 50 minutes minutes
    Servings 64 tablespoons (2 pints)
    Calories 36kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • Large saucepan
    • Thermometer
    • Mason jars
    • Water bath canner or deep stockpot
    • Canner jar rack or clean dish towel
    • Jar lifter
    • Canning funnel

    Ingredients

    • 4 pints (about 9 cups) blueberries rinsed and sorted
    • 2 cups granulated sugar
    • 2 tablespoons lemon juice freshly squeezed

    Instructions

    Prepare the Jam

    • Add the blueberries, sugar, and lemon juice to a large saucepan over medium heat. Using the back of a wooden spoon or a potato masher, mash the blueberries into the sugar so they begin to release their juices. Allow the sugar to completely dissolve.
      4 pints (about 9 cups) blueberries, 2 cups granulated sugar, 2 tablespoons lemon juice
    • Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a boil. Allow the jam to boil, stirring continuously, until the temperature reaches 220ยฐF on a thermometer or it begins to easily coat the back of a spoon, about 20 minutes. Remove from heat.
    • At this point, you can store your jam in the refrigerator to be eaten within 3 months. However, if you want to learn how to preserve your jam for a longer shelf-life, read the water bath canning method section below.

    Water Bath Canning Instructions

    • Place your mason jars in the bottom of a deep stockpot or water bath canner fitted with a canning rack. If you don't have a canning rack, you can use a clean kitchen towel on the bottom of the pot to prevent the jars from sitting directly on the heat. Fill the pot with water, making sure the jars are covered by at least an inch of water. Bring the water to a rolling boil and boil the jars for 10 minutes to sterilize.
    • Once the jars are sterilized, turn off the heat. Using a jar lifter, remove the jars from the water and place them on a towel on the counter. You will use the same pot of water to can the jam. Fill your jars with the finished blueberry jam, ensuring you leave a ยผ-ยฝ inch of space at the top of the jar. A canning funnel is extremely helpful here, but if you donโ€™t have one, just make sure to wipe away any residue on the mouth of the jar before putting the lids on.
    • Carefully tighten the lids onto the jars and place the jars back into the hot water bath. Again, make sure the jars are submerged completely in the water and covered by about 1-2 inches. Cover the pot and bring the water to a boil over medium-high heat. Allow the jars to boil for 10 minutes, then turn off the heat.
    • Let the jars rest in the hot water for 5 minutes prior to removing them to a clean kitchen towel on the counter. Allow the jars to cool, undisturbed, for 12-24 hours. You should hear a popping sound from each jar after a few minutes, which means you successfully created a seal.

    Notes

    • Storage: If you water bath canned your blueberry jam, an unopened jar should remain shelf-stable for 12-18 months. Jars should be kept in a cool, dry, dark place. If you didn't can your jam or the jar is opened, it can be stored in the refrigerator for up to 3 months or frozen for up to 6 months. Donโ€™t forget to label your jars with the date the jam was canned!

    Nutrition

    Serving: 1tablespoon | Calories: 36kcal | Carbohydrates: 9g | Polyunsaturated Fat: 1g | Potassium: 17mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 1mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

    More Jams and Jellies

    Reader Interactions

    Comments

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      Recipe Rating




    1. Peg says

      July 30, 2023 at 11:10 am

      Can you use bottled lemon juice?

      Reply
      • Ashley Petrie, RDN, LDN says

        July 30, 2023 at 1:34 pm

        Hi Peg! Yes, you can use bottled lemon juice.

        - Ashley

        Reply
    2. Tannis says

      August 10, 2023 at 3:11 pm

      How long can you store this please?

      Reply
      • Ashley Petrie, RDN, LDN says

        August 10, 2023 at 5:18 pm

        Hi Tannis! If you canned the jam using the water bath canning method, the jam will be shelf stable for 12-18 months. Once it's open, store it in the refrigerator for up to 3 months. If you didn't can it, it can be refrigerated for up to 3 months or frozen for up to 6 months. Hope this helps! ๐Ÿ™‚

        Ashley

        Reply
    3. Oba says

      August 27, 2023 at 9:13 am

      Looking to try your recipe and would like to know what size of jars & quantity is required. Thanks!

      Reply
      • Ashley Petrie, RDN, LDN says

        August 28, 2023 at 5:14 pm

        Hello! This recipe makes approximately 2 pint-sized mason jars of jam. Hope this helps ๐Ÿ™‚ Ashley

        Reply
    4. Nancy Cottrell says

      September 09, 2023 at 1:03 pm

      3 stars
      My jam is way too thick. I wonder if I put it back on the stove and add the pectin it would be ok?

      Reply
      • Ashley Petrie, RDN, LDN says

        September 09, 2023 at 8:18 pm

        Hi Nancy! This recipe doesn't use pectin to thicken the jam since blueberries are naturally rich in pectin. If your jam is too thick, you can try thinning it with a small amount of water or lemon juice. Hope this helps! Ashley ๐Ÿ™‚

        Reply

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