3-Ingredient Blueberry Jam (Without Pectin)

I love making homemade blueberry jam! The process is simple and satisfying, and the result is a jar of rich, sweet jam that’s bursting with fresh blueberry flavor. You’ll never want store-bought again.

My Favorite Blueberry Jam

I’ve always been mindful of what goes into the food I eat, and when I discovered that some store-bought blueberry jams contain pectin and other additives, I knew I had to try making my own.

Pectin is often added to help jams thicken, but I’d rather skip unnecessary ingredients and stick to the natural goodness of fresh fruit.blueberries

Making jam at home gives me complete control over the ingredients, and I can proudly say that this homemade blueberry jam tastes even better than anything you’d find on the store shelves. It’s fresher, more flavorful, and free from artificial additives.

Similar to my Strawberry Filling for Cakes, this blueberry jam recipe requires just three simple ingredients: fresh blueberries, sugar, and lemon juice.

One of the secrets to the incredible flavor of this jam is the addition of lemon juice.blueberry jam 1blueberry jam 3

I use the juice of two fresh lemons, which is about 40ml. The lemon juice does more than just enhance the fruity aroma and add a touch of refreshing tanginess—it also acts as a natural preservative, helping to extend the jam’s shelf life without relying on artificial preservatives.

The result? A beautifully balanced blueberry jam that’s sweet, tangy, and bursting with fresh fruit flavor.

It’s perfect for spreading on toast, pairing with pancakes, or even as a filling for cakes and pastries.

This homemade, additive-free blueberry jam is so good that I often find myself eating it straight from the jar with a spoon.

Why Youll Love This Recipe

  • It’s made with only 3 simple ingredients.
  • No preservatives or additives—just pure, natural flavor.
  • Perfectly sweetened with just the right amount of tang from the lemon.
  • Easy to make and store for weeks!

Ingredients

  • 1000g blueberries
  • 300g granulated sugar
  • 2 fresh lemons

Instructions

Preparing the Blueberries

  • Place 1000g blueberries into clean water and gently stir to remove any surface impurities. Drain thoroughly.
  • Transfer the washed blueberries to a large bowl. Add 300g granulated sugar, and lightly crush the blueberries with a rolling pin to mix them well with the sugar. Let the blueberries marinate in the sugar for 1 hour to release their juice and enhance the sweetness.drain blueberries thoroughlycrush the blueberries with a rolling pin

Cooking the Jam

  • Pour the marinated blueberries and their juice into a non-stick pan. Bring to a boil over high heat. As foam forms on the surface, skim it off with a spoon to ensure the jam is pure and smooth.
  • After removing the foam, reduce to medium-low heat and simmer. Stir constantly to prevent sticking or burning. Cook until the blueberries are soft and the mixture thickens. This will take around 20–30 minutes, but the time may vary depending on your desired consistency.skim foam off

Adding Lemon Juice and Final Cooking

  • When the jam reaches a soft and thick texture, juice 2 fresh lemons and add the juice to the pan.
  • Stir well and continue simmering until the lemon juice is fully incorporated, and the jam thickens further. To test the consistency, scoop up some jam with a spoon. If it drips slowly and forms a slight mound on the spoon, it’s ready.add the juice to the panthe jam thickens further

Bottling and Storage

  • While the jam is still hot, transfer it into sterilized jars. To sterilize, wash the jars, submerge them in boiling water for 10–15 minutes, and let them dry completely.transfer blueberry jam into sterilized jarsblueberry jam 2
  • Fill the jars as much as possible to minimize air inside, then seal them tightly with lids.

Note: This jam can be stored in the refrigerator for up to 3 weeks or sealed properly for a longer shelf life.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh ones?
Yes, frozen blueberries work just as well. Allow them to thaw slightly before use, and follow the same instructions.

Do I need to use a non-stick pan?
While not mandatory, a non-stick pan helps prevent the jam from sticking and makes cleanup easier.

How can I make the jam thicker?
Simmer the jam longer to reduce the liquid.

Homemade Blueberry Jam (No Additives, Just Pure Flavor!)

I love making homemade blueberry jam! The process is simple and satisfying, and the result is a jar of rich, sweet jam that's bursting with fresh blueberry flavor. You'll never want store-bought again.
Prep Time10 mins
Cook Time1 hr
Marinating Time1 hr
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

  • 1000 g blueberries
  • 300 g granulated sugar
  • 2 fresh lemons

Instructions

Preparing the Blueberries

  • Place 1000g blueberries into clean water and gently stir to remove any surface impurities. Drain thoroughly.
  • Transfer the washed blueberries to a large bowl. Add 300g granulated sugar, and lightly crush the blueberries with a rolling pin to mix them well with the sugar. Let the blueberries marinate in the sugar for 1 hour to release their juice and enhance the sweetness.

Cooking the Jam

  • Pour the marinated blueberries and their juice into a non-stick pan. Bring to a boil over high heat. As foam forms on the surface, skim it off with a spoon to ensure the jam is pure and smooth.
  • After removing the foam, reduce to medium-low heat and simmer. Stir constantly to prevent sticking or burning. Cook until the blueberries are soft and the mixture thickens. This will take around 20–30 minutes, but the time may vary depending on your desired consistency.

Adding Lemon Juice and Final Cooking

  • When the jam reaches a soft and thick texture, juice 2 fresh lemons and add the juice to the pan.
  • Stir well and continue simmering until the lemon juice is fully incorporated, and the jam thickens further. To test the consistency, scoop up some jam with a spoon. If it drips slowly and forms a slight mound on the spoon, it's ready.

Bottling and Storage

  • While the jam is still hot, transfer it into sterilized jars. To sterilize, wash the jars, submerge them in boiling water for 10–15 minutes, and let them dry completely.
  • Fill the jars as much as possible to minimize air inside, then seal them tightly with lids.

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