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Easy Blueberry Jam {2 ingredients}

This Easy Blueberry Jam is made with only 2 ingredients! No pectin or canning/processing required for this small batch jam.

Hello friends, I hope this day finds you well! And enjoying summer. I’m still waiting for ours…but never mind the weather! We’re officially on the countdown to summer holidays! We are SO looking forward to lazy mornings, no schedules and fun. Just fun. Because right now we’re tired, busy to insanity, and just done. Done with school. You? I know some of you have kids out on holidays already! We’re almost there…two more weeks then it’s time for us to tackle our Summer Fun List!

For now, I’m enjoying some relative quiet time in my kitchen, while it’s just the little guy and I at home. It’s my happy place. 😉 And lately I’m really enjoying making homemade jams! Even more, we’re loving eating them. There’s something so homey about a fresh, homemade jam made with love. On toast. On ice cream. From a spoon. Whatever.

Easy Blueberry Jam {A Pretty Life}

My last jam, Strawberry Rhubarb Jam, was a big hit in our home. We finished the jar today! So it was time for a new one. And since blueberries seem to be in season, they’re relatively inexpensive which makes them perfect for jam!

A Simple 2 Ingredient Jam Recipe:

With this recipe, you are 2 ingredients away from homemade blueberry jam! No really, you are. Just 2 ingredients: fresh blueberries and sugar. No pectin, no fillers, no starches. SO easy. And it’ll only take you about an hour! Plus, there’s no need for fussing with having to seal the jars on this jam…it’s a small batch so you can keep it in your fridge for up to 4 weeks, if it lasts that long! Enjoy this simple preserve on toast, scones, biscuits, pancakes, waffles, with yogurt, or even ice cream! Oh, and it’s SUPER tasty with Brie cheese and honey. Yum.

No pectin required.

Because blueberries have enough natural pectin, there’s no need to add more! Just 2 ingredients required to make this easy blueberry jam recipe: blueberries and sugar!

No need for canning.

Because this is a small batch jam, there really isn’t enough to spend the time processing the jars. Just keep the jam in a jar in the fridge for a couple of weeks, if it lasts that long! But if you have loads of berries, feel free to double or triple the batch and process the jars in a water bath.

Easy Blueberry Jam {A Pretty Life}

Blueberry Jam Ingredient Tips:

  • Blueberries: You can use fresh or frozen blueberries. Frozen blueberries have more water in them, so the jam may take a little longer to cook down.
  • Sugar: Use regular, granulated sugar.

FAQs about this blueberry jam:

Yes. Frozen blueberries have more water in them, so the jam may take a little longer to cook down.

Yes. Store it in airtight containers in the freezer for up to 3 months. Bring to room temperature, then stir, before using.

Berries have enough of their own pectin, so no need to add extra to this small batch jam.

Absolutely. Just make sure you have a pan large enough to hold the berries.


Run a spoon through the jam mixture in the pan, and it will leave an open trail behind the spoon.

I don’t feel like this jam needs it. If you like the taste of lemon, feel free to add lemon juice and lemon zest.

Keep it in the fridge (not the pantry).


Easy Blueberry Jam {Small Batch Recipe}

A pot of Blueberry Jam

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5 from 9 reviews

This is a small batch of jam, making about 2 1/2 cups.

  • Author: Jo-Anna Rooney
  • Total Time: 45 minutes
  • Yield: 2 1/2 cups 1x
  • Category: Jam
  • Method: Stovetop


Units Scale


  • wide saucepan or skillet (I like to use a skillet), or large pot
  • potato masher
  • spatula or spoon
  • hand blender


  • 2 lbs blueberries (about 6 heaping cups)
  • 1 1/2 cups sugar


  1. Prepare your jars by boiling the lids, rings and jars in boiling water for 5 minutes.
  2. In a wide large saucepan or skillet on low-medium heat, combine blueberries and sugar.
  3. Stir to combine.
  4. Then use your potato masher to smash up the blueberries and release their juices.
  5. Turn up the heat to medium, then cook the blueberry mixture until it is gently boiling.
  6. Keep cooking, and stirring until the mixture thickens. You must, must stir constantly or your jam will burn. As well the constant stirring will help to prevent the jam from splattering out of the pan. You will likely need to cook the jam for 30 or more minutes.
  7. You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon.
  8. Remove from heat, and let cool.
  9. If this jam is too chunky for you, you can use your hand blender to puree it.
  10. Use a ladle to add the jam to your washed jars. Wipe the rims of the filled jars with a clean cloth, add the lids and store in the refrigerator.
  11. Enjoy!


Because the batch of this jam is so small (2 1/2 to 3 cups), and because this jam can be refrigerated for up to 4 weeks you don’t really need to seal the jars. It’s really just more of a hassle because 4 weeks is plenty of time to finish every last drop of this sweet goodness!

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I hope you enjoy this homemade blueberry jam recipe! Have a delicious day!

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  1. Hi Jo-Anne. I just finished making a different jam recipe that includes lemon and all we can taste is lemon. Very disappointed. Today I discovered yours! I’ve read several great comments about this jam so I will definitely try it. However, can the recipe be doubled and also can it be frozen? I like to make a larger batch of jams and freeze them this way I avoid the hassle of boiling the jars after the jam is done.

    1. Hi Lidia! Yes, you can absolutely double this recipe…I often do! To answer your question about freezing the jam, while I have never done this myself, I would try it. I think it should freeze just great!