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.
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.
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:
Easy Blueberry Jam {Small Batch Recipe}
This is a small batch of jam, making about 2 1/2 cups.
- Total Time: 45 minutes
- Yield: 2 1/2 cups 1x
- Category: Jam
- Method: Stovetop
Ingredients
Supplies:
- wide saucepan or skillet (I like to use a skillet), or large pot
- potato masher
- spatula or spoon
- hand blender
Ingredients:
- 2 lbs blueberries (about 6 heaping cups)
- 1 1/2 cups sugar
Instructions
- Prepare your jars by boiling the lids, rings and jars in boiling water for 5 minutes.
- In a wide large saucepan or skillet on low-medium heat, combine blueberries and sugar.
- Stir to combine.
- Then use your potato masher to smash up the blueberries and release their juices.
- Turn up the heat to medium, then cook the blueberry mixture until it is gently boiling.
- 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.
- You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon.
- Remove from heat, and let cool.
- If this jam is too chunky for you, you can use your hand blender to puree it.
- 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.
- Enjoy!
Notes
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!
Here are other homemade jams you might enjoy:
I hope you enjoy this homemade blueberry jam recipe! Have a delicious day!
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
Joe
Hi Joe! I don’t actually do the canning process – I like to make small batches so I can avoid that! But this recipe could certainly be canned!
Great thank you!
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,
Nada
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.
Oh this makes me so happy Helene! It really is so easy to make isn’t it? Have a great day!
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?
Hi Mimi! I think it would preserve just beautifully! Enjoy!
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
Oh this makes so happy! We love this jam so much too!
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???
Hi! I bought these jars from Crate and Barrel – they are weck jars that come with glass lids and clamps. Here they are: https://websecure.cnchost.com/weckjars.com/productsDetail.php?category=2
I just made this blueberry jam. It is incredible! Can you suggest any advice for raspberries using the same method?
Thanks, Jan
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