Blueberry Jam

3 from 1 vote

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

Cook Time 20

Canning Time 10

Total Time 50

Servings tablespoons (2 pints)

Calories 36kcal

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 220°F 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.

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 ¼-½ inch of space at the top of the jar. A canning funnel is extremely helpful here, but if you don’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.

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. Don’t forget to label your jars with the date the jam was canned!

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