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!
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!
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.
Hahahahahaha!! I love it! I’m so happy you enjoyed it!
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.
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.
Hi Charmaine! I’m so happy you enjoyed this recipe! Greetings from Canada! 🙂
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.
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.
Oh that sounds so delicious!! I think I need to try that too!
Have you ever tried making this sugar free? I was wondering if I could use Truvia or something like it. Thanks
Hi Viki! Sorry, I haven’t done this…I don’t bake with Truvia or other sweeteners so I’m not sure how they would do.