Blueberry Jam

Blueberry Jam

Yield: 2 1/2 cups


  • 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 saucepan or skillet on low-medium heat, add the 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 completely before serving.

9. If this jam is too chunky for you, you can use your hand blender to puree it.


Supplies needed: wide saucepan or skillet, potato masher, spatula or spoon and hand blender.

Refrigerate jam for up to 4 weeks. Since it is small batch no need to seal lids.

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