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.


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!