This Classic Blueberry Jam Never Gets Old! |

This Classic Blueberry Jam Never Gets Old! [Recipe]

This classic blueberry jam is one of my favorite treats to make, as it works great in desserts, breakfast, and even with some yogurt. My family never gets tired of the flavors, and it just so happens that blueberries are in season often around here.

Make This Classic Blueberry Jam Any Day

A tasty jam is never a bad idea

Making jams is one of those activities that relaxes me, so I try to make as many tasty jams as I can. In this case, I use fresh blueberries before they go bad, but you can use frozen as long as you let them thaw.

If you don’t have blueberries, use blackberries, strawberries, or raspberries. Any berry works, but you could also try cherries.

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I like to use granulated sugar, but you can use more honey, brown sugar, molasses, or corn syrup.

Finally, a jam won’t be anything without the acid, so I use lemon juice and additional lemon zest just to make things better. You can substitute it for lime juice and lime zest, or a bit of apple cider vinegar.

Before I start cooking, I wash and crush my blueberries. You can use a potato masher, a food mill, or a food processor. If need be, use a blender too, but make sure the berries don’t turn into a liquid.

Once my berries are mashed, I cook them with the honey, lemon juice, and lemon zest until they boil. I suggest you let the mixture boil until the jam sets, which should take about 15 minutes.

You can test the jam by dropping a bit on a cold plate; if it is ready then it will wrinkle when you poke it.

After it is set, you can ladle the hot jam into the jars. I process my jars for about 15 minutes, but check what altitude and time are appropriate for you.

Enjoy this classic blueberry jam with a scone, as filling for a strudel, or with yogurt and granola.

Appetizing Blueberry Jam

Recipe by Gillian Lightman

4-5 (11oz jars)



  • 3 cups (384 g) blueberries, crushed

  • 4 cups (512 g) white sugar

  • 3/4 cup (180 ml) honey

  • 2 tbsp lemon juice

  • 1 tbsp lemon zest


  • Combine all ingredients and bring to boil on high heat.
  • Boil for 10-15 minutes, stir frequently until jam sets.
  • Test by putting a small drop on a cold plate; the jam is ready if it wrinkles when you lightly poke it with your finger.
  • Remove any foam that rises to the surface, then gently ladle into pre-sterilized jars. Leave 1/4 inch (6 mm) headspace.
  • Process for 10 minutes (adjust for altitude).
  • Turn heat off, let jars sit for 5 minutes to settle.
  • Remove jars and cool for 24 hours. Don’t place on a cold surface or where there’s cool draft as jars may crack.
  • After 24 hours, test the seal on lids by pressing down the center, the lid shouldn’t wiggle and must feel nice and solid.
  • Any unsealed jars must be refrigerated and consumed first.