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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}

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!

Keywords: blueberry jam, 2 ingredient blueberry jam

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

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  1. I’ve never made jam, and I never would have guessed I could do it so easily. I’ll be trying this in the near future! Blueberry jam is my favorite!

        1. Hi Dedra! I’m not sure how well it would work with blackberries…I would just wonder if the jam would end up being too seedy? If I had a tonne of blackberries I would definitely try it though. If you do try it let me know how it works out!

          1. I’m excited to try this! I have a severe lemon allergy and avoid all citrus so jelly or jam is usually a no for me.

  2. Love this recipe…I am sharing one today, too, about like this one…APRICOT….
    and also Strawberry Freezer Jam. It is awesome, too.
    xo bj

  3. Wow I can’t believe that this is just blueberries and sugar!!!!! It looks delicious, I really want to try making some jam this summer, thanks for sharing your recipe! 🙂

  4. I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. http://apeekintomyparadise.blogspot.com/. Hope you will join us! Have a wonderful week!

    Hugs, Cathy

  5. Hi, the jam looks SO good – I’m super keen to make it! Fresh blueberries are quite expensive here in Brisbane (Australia) – would this recipe be as successful if frozen berries were used?

  6. Would it be possible to make several batches and can them? I like to make jam in large batches to have on hand. Thanks!

  7. Hi
    I’ve just made some of this jam and made it just how you suggested, however, i had to ‘google’ it b/c i’d made it before i saw your post and was unsure i’d done it ‘easy’ and effectively!
    Now i feel very reassured!! Thanks for this post 🙂

  8. I almost never leave comments on recipe sites, but this jam was AMAZING!!!
    I never realized how easy it was to make! My friend and I went blueberry picking, and this recipe perfectly filled 9 small 4oz jelly jars 🙂

  9. Hi. I was wondering the same thing as another poster here….can you use frozen blueberries in this recipe? Any information would be helpful. Thank you for your time.

  10. I love how simple you have made this and the jars are so easy to dress up and make great lil gifts to my aunts and other family and friends. Thanks for sharing !!!!! I’m going out to my blueberry bush rite now 🙂 .

  11. Hi there Jo-Anna
    I am thinking of trying this in a bigger batch and canning.,, what is your thought on this?

  12. This looks great we have an abundance of blueberries this year and wanted to try something simple and really like the chunkier preserves. Question can I take this recipe and can them, if so do you have a link to proper canning with this recipe.
    Thank you

  13. Thank you for this great recipe, I made it today and used organic frozen blue berries, It filled 3 jars 4 oz each. fun and easy to make. I love it, thanks again,

  14. I am preparing my ingredients for a 2nd batch of this jam, only I am going to double it. Pure genius. Thank you for making my life sweeter and easier.

  15. Hi, im looking for an easy recipe and looks like i have found it! i know you say there is no need to seal the jars but would it be ok to preserve them with this recipe anyway?

  16. Hi, found my way here to your site this morning and I love it. Made this wonderful jam (first jar lasted 12 minutes) and am making some more as soon as the blueberries are ready. Our bushes are so full this year that I was running out of things to make with the berries, which is how I found you! Yay and Yum on the jam recipe. Thanks

  17. where did you find the jar from?

    that jar in the picture -thats your jam right?

    where did you buy the jar?

    and where is the lid???

  18. I just made this blueberry jam. It is incredible! Can you suggest any advice for raspberries using the same method?
    Thanks, Jan

  19. DO NOT DOUBLE THIS RECIPE!!! Otherwise it will splatter all over you, the floor, the walls and the stove. Not worth the mess it is to clean up! Better to do one batch at a time. VERY DELICIOUS jam! A true winner! I recently visited Lviv Ukraine and had the famous Carpathian Blueberry Jam and had to make some when I got home. I used this recipe, as it was as close to natural as one can get in a jam (no pectin) and it was PERFECT! My first bath I boiled the whole thirty minutes and it turned out very thick, it’ll be excellent on toast as it is spreadable. But my second batch I only cooked for 25 minutes and it is perfect for delicate muffins. From now on, I’ll only cook for 25 minutes. THANK YOU for this easy recipe! This is my first time to try Blueberries as a jam! MMMMMMMMMM

  20. This looks amazing! I love jam, and blueberry might be my very favorite. It’s amazing how simple your recipe is, I have always been under the impression that jam was such a process to make. It doesn’t seem like it’s terribly hard, to even that it takes too long. Thank you so much for sharing! I’m really looking forward to some delicious jam!

  21. I was wondering if you can freeze this jam? It just my boyfriend and me so we like jam but don’t eat it very often.

  22. Used some blueberries I picked yesterday and added lemon zest and juice. Turned out really well. Love the colour and the taste. I’m certainly going to try other fruits in season. Thanks for the easy recipe

  23. I ran out of my blackcurrent jam and really wanted to have it on toast tonight. My son wanted blackcurrent too but none left so he didn’t toast his bread. I decided to go online and check for a recipe on blackcurrent jam but we don’t have any blackcurrent either. I saw your recipe on blueberrries so I thought I got some frozen blueberries in the fridge and Maybe I will try that. I followed your recipe and I couldn’t believe how it turned out. Tried it on two pcs of toasts and it tasted so delicious. Now I am going to start making my own jams. Thank you so much for sharing this recipe.

  24. I think I have discovered my happy go to recipe for my delicious blueberries, this certainly will work for my husband and I , and yes a jar will probably only last us a week as well . We love it ! ❤️

  25. I have never made jam before and my parents have gone away for a couple of weeks and in looking after their plants… first thing that has fruits properly for them this year are the blueberries and they are away! I found this recipe through Google and thought this would be the perfect way for then to enjoy the fruit when they are back! For a complete amateur this was very easy and I’m absolutely thrilled with the result.. have jarred some for them and had enough for a small jar to enjoy myself, thank you so much I’m sure I will be making all sorts of jams in the future now I know how easy it is! ❤

  26. What if you make more jars ? Do they have to be prepped to store for a longer period of time ? Is there a certain shelf life? Thank You

  27. 5 stars
    Oh my goodness ….made your recipe in a whim and after all said and done i have never eatin a toast so fast in my life….it is so good! I belive my phrase was ” This kicks shmuckers jams in the balls!” Lol thank you so much this will be a new staple in our home now.

  28. 5 stars
    I love this recipe! I had a Costco size bag of frozen organic blueberries sitting in the freezer for about 8 months and finally decided that I needed to do something with them. I looked for a recipe for blueberry preserve and instantly liked this recipe for it’s simplicity and low sugar content. Thank you for writing that it is a “Must” to stand there and constantly stir the mixture it came out perfect. (I could see how easy it would be to burn the jam) I cut the sugar to 1 cup and it is delicious. Thank you, now I think I would get the bag at Costco again just to make this jam.

  29. 5 stars
    Hey Jo-Anna
    Im from South-africa. Today I made jam for the first time ever. I chose this recipe because it is easy and I love love love it! My husband who doesnt like fancy jams, loves this jam. I will definitely make it again.

  30. Thanks Jo-Anna,
    My mom’s birthday is tomorrow and we always do homemade cakes. (They taste good.). This year I wanted to do something different so I decided to give it a layer of cake then some berry layer and another layer of cake. I can’t wait to see how it turns out.
    Thanks again,
    – Z.R.

  31. Thanks Jo-Anna,
    My mom’s birthday is tomorrow and we always do homemade cakes. (They taste good.). This year I wanted to do something different so I decided to give it a layer of cake then some berry layer and another layer of cake. I can’t wait to see how it turns out.
    Thanks again for this recipe
    – Z.R.

  32. Have you ever tried making this sugar free? I was wondering if I could use Truvia or something like it. Thanks

  33. 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!