Easy Blueberry Jam {2 ingredients}
Easy Blueberry Jam {Small Batch Recipe}
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}
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
Here are other homemade jams you might enjoy:
I hope you enjoy this homemade blueberry jam recipe! Have a delicious day!
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.
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
You are so welcome! There’s nothing better than homemade jam!
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.
Hi Nas! I’m so glad you tried this recipe with your blackcurrants! It’s a such a versatile recipe for many berries!
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 ! ❤️
I’m so happy you enjoy it!
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! ❤
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
Irene
When do you put the jam in the jars? I would think it goes in when it’s hot?
Hi Lynn! Any time after it’s cooked is fine!
Hi I’m wondering if the amount of sugar in this recipe is 1 and 1/2 cups or 11/2 cups? Thanks
Hi Pearce! Sorry for the late reply…it should read 1 and 1/2 cups! I’ll fix the recipe to reflect that…thank you!