Learning how to make simple blueberry jam in an afternoon is entirely possible. And you don’t have to make a large batch, either. This makes just around 1/2 cup of jam depending on the size of your berries. Making fresh jam is much easier than you’d think. Just like fresh fruit, there is nothing quite like homemade jam. The beauty of it is the ability to control the amount of sugar once you learn how to make it.

For instance, you can go from having sugary store brand style syrup to fabulous fruity with just a hint of sweetness spread. Homemade jam is one of those things worth spending time making at least once in your life.

I always wanted to learn how to make jam from watching my grandmother can loads of sweet sugary fruit spread. But I remembered enough from watching her and cooking shows on how to make it. This isn’t the canning type of jam and needs stored in the fridge. This type of jam is meant for consumption within a few days. Canning requires the addition of acids in specific amounts to keep food safe for consumption after long term storage. Make this jam if you are looking for much smaller quantities for cakes, biscuits and the like. Each cup of fruit makes roughly 1/4 cup of jam.

Learning to make jam really gives you an appreciation of the behind the scenes work that goes into making simple foods like peanut butter and jelly sandwiches. If you liked learning how to make simple blueberry jam, how about another flavor? Over here is tutorial on raspberry jam. It’s the same process with a different fruit!

Less Sugar, More Blueberry Jam Recipe

This makes a lovely filling for cakes or as a spread on toast. Not intended for canning, but for immediate use, this small portion of around 1/2 cup of jam will last up to a week in the fridge.

Print Recipe

Prep Time15 minutes minutes

Cook Time30 minutes minutes

Servings8 tbs

Calories 34.8

Ingredients

• 2 cups (320g) blueberries
• 1 cup (200g) sugar

Instructions

• In a medium saucepan, mix together berries and sugar. Let sit 15-30 minutes to allow berries to macerate (this allows the fruit to soften and release its natural juices.) Mash berries with a spoon or run through a blender for finer texture. Add thermometer to side of the pan.
• Turn heat to medium high. Once berries and sugar begin to boil, continue to stir frequently and cook until mixture reaches 220F (104C.) Adjust temperature down if mixture begins to spatter outside of pan. Turn off heat.
• Pour into a heatproof container and allow to cool to room temperature. Store in refrigerator. Use within 5-7 days.

Notes

If you like sweeter jam, add 1/2 cup (100g) of sugar to the recipe. 

Do not use this recipe for canning.  There are specific recipes for canning food safely and this jam is intended for small projects such as a jelly rolls, sandwich cookies and petit fours.

If you don’t have a thermometer, as the mixture becomes translucent and thickens, place a small bit on a chilled ceramic plate. Let cool before running a finger or an object in the middle of the jam. If it doesn’t go back together and a line stays, the jam is ready.  

Nutrition Facts

Less Sugar, More Blueberry Jam Recipe

Serving Size

 

1 tsp

Amount per Serving

Calories

34.8

% Daily Value*

Sodium

 

0.1

mg

0

%

Carbohydrates

 

9.2

g

3

%

Fiber

 

0.2

g

1

%

Protein

 

0.1

g

0

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.