Blueberry Jam without Pectin

Square side shot of an easy blueberry jam recipe on a white table with fresh flowers in the background.

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5 from 3 votes

This easy homemade blueberry jam recipe is the perfect way to preserve fresh summer fruit!

Course condiment

Cuisine American

Keyword blueberry jam no pectin, blueberry jam recipe, blueberry jam without pectin, homemade blueberry jam

Prep Time 10

Cook Time 45

Resting Time 12

Total Time 12 55

Servings half-pint jars

Calories 688kcal

Author Blair Lonergan

Ingredients

2 lbs. (about 6 cups) fresh blueberries
2 cups sugar
2 tablespoons lemon juice
3 half-pint jars and lids

Instructions

PREP

Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot until filled. Always use new lids. Wash the berries and remove any stems. Place the berries in a large saucepan or enamel-coated Dutch oven. Coarsely crush the berries using a potato masher.

COOK

Add the sugar and lemon juice to the crushed berries in the pot. Bring the mixture to a boil slowly over medium-low heat, stirring until the sugar dissolves. Increase the heat to medium-high and cook, stirring, until the mixture thickens and coats the back of a spoon (220 degrees F), about 10-15 minutes. Remove the pot from the heat. Skim off foam if necessary.

FILL

Ladle the jam into hot sterilized jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth. Secure the lids and adjust the bands to fingertip-tight.

PROCESS

Process the jars in a water bath for 10 minutes.
Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.

Notes

It’s a good practice to sterilize the jars and lids before canning in order to kill any bacteria, fungi, or yeast. There are a variety of ways to sterilize the jars (here’s a helpful article with different options). I typically use the dishwasher, or just boil them for 10 minutes in the same big pot of water that I’ll use for processing.
Leave about ¼-inch of headspace in each jar. The proper amount of headspace in a jar is important to ensure a vacuum seal. If there's too little headspace, the jam may expand and bubble out when air is being forced out from under the lid during processing.
This recipe was updated in 2024 for a non-pectin jam. If you're looking for the original recipe from 2020 that used pectin, I've included it below:

4 cups crushed blueberries (about 8 cups whole berries before crushing)

2 tablespoons lemon juice

8 cups granulated sugar

1 teaspoon butter

4 ounces (about ¾ cup) powdered fruit pectin (or two boxes)

Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot until filled. Always use new lids.

Place crushed berries, lemon juice, and pectin in a large pot. Bring mixture to full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 min., stirring constantly.

Remove from heat and skim off foam. Quickly ladle into the hot jars, leaving ¼-inch of head space at the top. Use a damp cloth to wipe any drips from the top and sides of the jars. Cover with hot lids and tighten rings firmly.

Set the hot jars on a rack in a canner or in a large pot of boiling water. The water needs to cover the jars by at least 1-2 inches. Boil the jars for 10 minutes.

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