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Easy Blueberry Jam Recipe with Pectin

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This beginner-friendly guide walks you through an Easy Blueberry Jam Recipe with Pectin, ideal for canning and enjoying homemade jam year-round.

If you’re dreaming of fresh summer flavor preserved in a jar, this easy blueberry jam recipe with pectin is just what you need. Whether you’re new to preserving or a seasoned homesteader, this recipe walks you through how to make blueberry jam from scratch using pectin for a quick, foolproof batch.

Plus, we’re answering some frequently asked questions about making blueberry jam, including options without pectin or sugar, and tips for canning blueberry jam successfully.

As an Amazon Associate, I earn from qualifying purchases, and this post contains affiliate links to products I love ♥ See my full disclaimer here!

A wooden table with three closed jars and one open jar of blueberry jam, beside a white dish filled with fresh blueberries

Post Updated from October 12, 2021

Looking for easy breakfasts? Try my recipe, Old-Fashioned Homemade Buttermilk Pancakes Recipe or this Classic French Toast Recipe

Table Of Contents
  1. This beginner-friendly guide walks you through an Easy Blueberry Jam Recipe with Pectin, ideal for canning and enjoying homemade jam year-round.
  2. Why You'll Love This Easy Blueberry Jam Recipe:
  3. Supplies Needed to Make Blueberry Jam
  4. Prepping Blueberry Jam
  5. Canning Blueberry Jam
  6. Recipe Ingredients
  7. Ingredient Notes
  8. How to Make Blueberry Jam Recipe with Pectin Step-by-Step
  9. Recipe Tips & Tricks
  10. Water Bath Canning Directions for Blueberry Jam
  11. Frequently Asked Questions (FAQ)
  12. More Recipes You'll Love
  13. Looking for Delicious breakfast recipes?
  14. Homemaking Made Easy: 5 Days to a Cozy & Organized Home

Why You’ll Love This Easy Blueberry Jam Recipe:

  • Quick and Simple: With only a few ingredients and minimal prep, you can whip up a delicious batch of jam in under an hour.
  • Preserves the Flavor of Summer: Fresh blueberries get transformed into a rich, sweet spread that’s perfect for toast, yogurt, desserts, and more.
  • Great for Canning: This recipe is designed to be shelf-stable and perfect for your pantry.
  • Beginner-Friendly: A great starting point if you’re learning how to make blueberry jam for canning or exploring the world of homemade preserves.

Supplies Needed to Make Blueberry Jam

Prepping Blueberry Jam

  • Large pot (for cooking the jam)
  • Potato masher (for mashing the blueberries)
  • Measuring cups and spoons
  • Wooden spoon or heatproof spatula
  • Ladle (for transferring jam into jars)
  • Canning funnel (to reduce mess and help with easy filling)
  • Clean kitchen towel (for wiping jar rims)
  • Small bowl and spoon (for skimming foam, if needed)
  • Lemon juice, granulated sugar, powdered pectin, and fresh or frozen blueberries

Canning Blueberry Jam

  • Half-pint canning jars with lids and bands (sterilized)
  • Water bath canner or large stockpot with a canning rack
  • Jar lifter (to safely lift hot jars in and out of water)
  • Bubble remover tool or butter knife (to release trapped air in jars)
  • Timer or clock (for tracking boiling time)
  • Clean kitchen towel or cooling rack (for placing hot jars after processing)
  • Tongs (to remove sterilized lids from hot water)
  • Extra pot or kettle (for boiling additional water if needed)

Recipe Ingredients

You’ll need the following ingredients to make this blueberry jam recipe with pectin:

Kitchen scene with blueberries, sugar, pectin, and butter on a wooden counter. A large pot on a lit stove suggests a cooking session

Ingredient Notes

Before you begin, it’s helpful to have all your ingredients and supplies ready and within reach. This includes your blueberries, pectin, sugar, lemon juice, jars, lids, and basic canning tools like a jar lifter and funnel.

Having everything prepped ahead of time will make the process smooth and stress-free, especially when you’re working with hot jam and timing matters.

How to Make Blueberry Jam Recipe with Pectin Step-by-Step

Here are quick visual instructions for making the Blueberry Jam Recipe with Pectin step-by-step. Remember, the full instructions will be in the printable recipe card below.

  1. Wash your jars, lids, and rings in hot, soapy water. Sterilize them by boiling for 10 minutes or running them through the dishwasher on a hot cycle. Keep warm until ready to use.
  2. In a large pot, gently mash the blueberries with a potato masher, leaving a few chunks if you like a little texture.
  3. Stir in the powdered pectin. Bring to a full rolling boil over high heat, stirring constantly.
  4. Add the sugar all at once and stir well. Return to a full rolling boil and boil for 1 minute, stirring constantly.
  5. Remove from heat and skim off any foam. Spoon a small amount onto a chilled plate—if it wrinkles when pushed, it’s ready.
  6. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims, apply the lids, and screw on the bands.
A white colander filled with fresh blueberries sits in a kitchen sink under a silver faucet
A stainless steel pot heating on a gas stove beside a rack of clean glass jars, set on a white kitchen surface, suggesting a canning process
A silver blender filled with a blended blueberries sits on a kitchen counter, surrounded by jars and a toaster
A stainless steel pot with bubbling blueberry jam being stirred by a wooden spoon

Recipe Tips & Tricks

Tip 1: Add Lemon Juice: Always include lemon juice to help the jam set properly and balance the sweetness. It also helps preserve the jam safely.

Tip 2: Use a Blender: For a smoother texture, you can blend the blueberries before cooking instead of mashing them by hand. Just be careful not to over-blend—you want a jam, not a puree!

Tip 3: Warm the Sugar: Pre-warming the sugar in the oven (spread it on a tray at 200°F for a few minutes) helps it dissolve faster when added to the fruit mixture, reducing cooking time and preserving flavor.

Water Bath Canning Directions for Blueberry Jam

If you’re learning how to make blueberry jam for canning, using a water bath canner is a safe and effective way to preserve your jam for long-term storage. Here’s how to do it:

  1. Prepare Your Canner: Fill your water bath canner with enough water to cover the tops of the jars by at least 1 inch. Start heating the water while you’re cooking the jam, so it’s hot and ready when you need it.
  2. Fill the Jars: Once your jam is cooked and gelled properly, ladle it into hot, sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean with a damp cloth, place the lids on top, and screw the bands on until fingertip tight.
  3. Load the Canner: Use a jar lifter to place the filled jars into the canner. Make sure they are upright and not touching each other. The water should cover the jars by at least 1 inch—add more hot water if needed.
  4. Process the Jars: Bring the water to a rolling boil. Once boiling, start your timer and process the jars for 10 minutes (adjust time for altitude if necessary).
  5. Cool and Store: After processing, turn off the heat and let the jars sit in the canner for 5 minutes. Then carefully remove them with a jar lifter and place on a towel or rack to cool for 12 to 24 hours.
  6. Check Seals: Once cooled, press the center of each lid. If it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to 1 year. If any jars didn’t seal, refrigerate and use within 3 weeks.

Note: When jam is canned properly, sealed jars last up to 12 months. Once opened, store in the fridge and use within 3 weeks.

A steaming ladle pours blueberry jam into a jar using a metal funnel, surrounded by empty jars on a white cloth
Rows of glass jars filled with dark jam and sealed with metal lids are placed on a light cloth

Frequently Asked Questions (FAQ)

How do you make blueberry jelly instead of jam?

To make jelly, you’ll need to extract just the juice from the blueberries by simmering them and straining through a jelly bag or cheesecloth. Then, follow a jelly-specific recipe using pectin and sugar proportions tailored for juice instead of mashed fruit.

Can I make blueberry jam without pectin?

Yes! If you’re wondering how to make blueberry jam without pectin, you can cook down the berries with sugar and lemon juice until the mixture thickens naturally. It takes longer, and the consistency will be softer, but still delicious.

Can I make this recipe with frozen blueberries?

Absolutely! You can use frozen blueberries—just thaw and drain them first. This is great when fresh blueberries aren’t in season.

Looking for Delicious breakfast recipes?

Grab your 5 breakfast recipes now!

Cover of a breakfast recipe booklet with syrup-drenched pancakes and the text "5 of the Best Breakfast Recipes." Warm, inviting tone.
Spoonful of dark blueberry jam held over an open mason jar, with blurred background of blueberries and jam lid

More Recipes You’ll Love

I hope you love the Easy Blueberry Jam Recipe with Pectin. If you make it, please be sure to leave a comment and a rating, so I know how you like it. Enjoy, Xo

A feature image of a an open jar of homemade blueberry jam sits on a wooden table beside fresh blueberries in a white basket & sealed jars are in the background

Easy Blueberry Jam Recipe with Pectin

Yield: 6 jars
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 1 day
Total Time: 1 day 40 minutes

Ingredients

  • 4 cups fresh or frozen blueberries
  • 1 box (1.75 oz) powdered fruit pectin
  • 5 cups granulated sugar
  • 1/4 cup lemon juice (fresh or bottled)-Optional

Instructions

    1. Wash your jars, lids, and rings in hot, soapy water. Sterilize them by
      boiling for 10 minutes or running them through the dishwasher on a hot cycle. Keep
      warm until ready to use.
    2. In a large pot, gently mash the blueberries with a potato masher, leaving
      a few chunks if you like a little texture.
    3. Stir in the powdered pectin and lemon juice. Bring to a full rolling boil
      over high heat, stirring constantly.
    4. Add the sugar all at once and stir well. Return to a full rolling boil
      and boil for 1 minute, stirring constantly.
    5. Remove from heat and skim off any foam. Spoon a small amount onto a
      chilled plate—if it wrinkles when pushed, it’s ready.
    6. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe
      the rims, apply the lids, and screw on the bands.



Notes

Recipe Tips & Tricks

  • Add Lemon Juice: Always include lemon juice to help the jam set properly and balance the sweetness. It also helps preserve the jam safely.
  • Use a Blender: For a smoother texture, you can blend the blueberries before cooking instead of mashing them by hand. Just be careful not to over-blend—you want ajam, not a puree!
  • Warm the Sugar: Pre-warming the sugar in the oven (spread it on a tray at 200°F for a few minutes) helps it dissolve faster when added to the fruit mixture, reducing cooking time and preserving flavor.

Water Bath Canning Directions for Blueberry Jam

If you're learning how to make blueberry jam for canning, using a water bath canner is a safe and effective way to preserve your jam for long-term storage. Here's how to do it:

  1. Prepare Your Canner: Fill your water bath canner with enough water to cover the tops of thejars by at least 1 inch. Start heating the water while you're cooking the jam,so it's hot and ready when you need it.
  2. Fill the Jars: Once your jam is cooked and gelled properly, ladle it into hot,sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean with a dampcloth, place the lids on top, and screw the bands on until fingertip tight.
  3. Load the Canner: Use a jar lifter to place the filled jars into the canner. Make sure they are upright and not touching each other. The water should cover the jars by at least 1 inch—add more hot water if needed.
  4. Process the Jars: Bring the water to a rolling boil. Once boiling, start your timer and process the jars for 10 minutes (adjust time for altitude if necessary).
  5. Cool and Store: After processing, turn off the heat and let the jars sit in the canner for 5 minutes. Then carefully remove them with a jar lifter and place on a towel or rack to cool for 12 to 24 hours.
  6. Check Seals: Once cooled, press the center of each lid. If it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to 1 year. If any jars didn’t seal, refrigerate and use within 3 weeks.

Total Time from Prep to Canning

From start to finish, making and canning a batch of blueberry jam typically takes about 1 hour to 1 hour and 15 minutes. Here's a quick breakdown:

  • Prep Time- (washing berries, measuring ingredients, sterilizing jars): 20–25 minutes
  • Cooking the Jam: 15–20 minutes
  • Filling Jars & Water Bath Processing: 20–25 minutes
  • Cooling Time (after processing jars): Allow jars to sit undisturbed for 12–24 hours before storing

This makes it a manageable and rewarding kitchen project, even on a busy day!

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© Dusty @ Linen and Wildflowers
Category: Spreads & Jams

Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator.

Making blueberry jam is such a rewarding and simple process. Whether you’re spooning it onto biscuits, stirring it into yogurt, or gifting it to loved ones, this easy blueberry jam will quickly become a favorite.

Now that you know how to make blueberry jam from scratch, give it a try and enjoy a taste of summer all year long. Want to try how to make blueberry jam without sugar or pectin? Stay tuned for alternative recipes coming soon!

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