Fancy a breakfast that bursts with sweet, tangy flavor? Blueberry jam is the perfect way to elevate your morning toast, pancakes, or yogurt. Whether you’re a seasoned canner or a first-time jam maker, this roundup of 20 delicious recipes has something for everyone. From classic stovetop versions to quick no-cook options, get ready to spread some homemade joy. Let’s dive into these irresistible creations!
Classic Homemade Blueberry Jam
Capturing the essence of summer in a jar, this Classic Homemade Blueberry Jam transforms plump, sun-ripened berries into a jewel-toned preserve. Its deep, glossy hue and sweet-tart flavor profile make it a versatile staple for any pantry, perfect for elevating morning toast or as a thoughtful homemade gift.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Granulated sugar – 2 cups
– Lemon juice – 2 tbsp
– Pectin – 1 (1.75 oz) package
Instructions
1. Rinse 4 cups of fresh blueberries under cool water and drain them thoroughly in a colander.
2. Place the drained blueberries in a large, heavy-bottomed pot and use a potato masher to crush them until they release their juices.
3. Stir 2 cups of granulated sugar into the crushed blueberries until the mixture is well combined.
4. Bring the blueberry and sugar mixture to a full, rolling boil over medium-high heat, stirring constantly to prevent scorching.
5. Once boiling, add 2 tablespoons of fresh lemon juice and 1 package of pectin, stirring vigorously for exactly 1 minute to ensure it dissolves completely.
6. Reduce the heat to medium and continue cooking the jam for 20–25 minutes, stirring frequently, until it reaches 220°F on a candy thermometer or passes the plate test (a spoonful placed on a chilled plate wrinkles when pushed).
7. Carefully skim off any foam that rises to the surface with a spoon to ensure a clear, smooth jam.
8. Remove the pot from the heat and let the jam cool for 5 minutes, stirring occasionally to distribute the fruit evenly.
9. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace, and seal immediately with lids and bands.
10. Process the sealed jars in a boiling water bath for 10 minutes to ensure preservation, then let them cool completely at room temperature for 24 hours.
This jam sets into a luxuriously thick, spreadable consistency with bursts of whole berries, offering a balanced sweetness that highlights the blueberry’s natural tartness. Try swirling it into yogurt, pairing it with creamy brie on crackers, or using it as a filling for thumbprint cookies to showcase its vibrant flavor.
Low-Sugar Blueberry Jam
Heralding the arrival of a new classic, this low-sugar blueberry jam transforms humble berries into a jewel-toned preserve that is both sophisticated and simple. Its deep, concentrated flavor and velvety texture make it an indispensable staple for the modern pantry, perfect for elevating morning toast or glazing a summer dessert.
Serving: 16 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Granulated sugar – ½ cup
– Lemon juice – 2 tbsp
Instructions
1. Rinse 4 cups of fresh blueberries under cool water in a colander and drain them thoroughly.
2. Transfer the drained blueberries to a heavy-bottomed, non-reactive pot, such as stainless steel or enameled cast iron.
3. Add ½ cup of granulated sugar and 2 tablespoons of lemon juice to the pot with the blueberries.
4. Use a potato masher to gently crush about half of the berries directly in the pot to help release their natural pectin and juices.
5. Place the pot over medium-high heat and bring the mixture to a full, rolling boil, which should take approximately 5-7 minutes.
6. Once boiling, reduce the heat to maintain a steady, vigorous simmer, stirring frequently with a wooden spoon to prevent scorching on the bottom.
7. Continue simmering the jam for 15-20 minutes, until it thickens significantly and reaches 220°F on a candy or instant-read thermometer for a perfect set.
8. To test the set without a thermometer, place a small spoonful of jam on a chilled plate; it should wrinkle slightly when pushed with a finger after 1 minute of cooling.
9. Carefully skim off any light foam that forms on the surface with a spoon to ensure a clear, glossy final product.
10. Remove the pot from the heat and let the jam cool in the pot for 5 minutes, stirring occasionally to distribute the fruit evenly.
11. While still hot, ladle the jam into clean, sterilized half-pint jars, leaving ¼ inch of headspace at the top.
12. Seal the jars immediately with lids and bands, then process them in a boiling water bath for 10 minutes if planning for shelf-stable storage.
Glistening with a rich, purple hue, this jam achieves a luxuriously thick yet spreadable consistency that clings beautifully to a spoon. The flavor is intensely fruity and bright, with the lemon juice providing a subtle tartness that balances the berries’ natural sweetness. Consider swirling it into plain yogurt, using it as a filling for thumbprint cookies, or spooning it over a wedge of creamy brie for an elegant appetizer.
Blueberry Lavender Jam
Zesty yet delicate, this Blueberry Lavender Jam transforms summer’s bounty into an artisanal preserve that marries the sweet-tart pop of blueberries with the floral whisper of lavender. It’s a sophisticated spread that elevates breakfast toast, pairs beautifully with cheeses, or adds a gourmet touch to desserts, capturing the essence of a sun-drenched season in every jar.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- Fresh blueberries – 4 cups
- Granulated sugar – 2 cups
- Lemon juice – 2 tbsp
- Dried culinary lavender – 1 tbsp
Instructions
- Rinse 4 cups of fresh blueberries under cold water and drain them thoroughly in a colander.
- Place the blueberries in a large, heavy-bottomed pot and use a potato masher to gently crush them until they release their juices.
- Add 2 cups of granulated sugar and 2 tbsp of lemon juice to the pot, stirring with a wooden spoon to combine evenly.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking, which should take about 5 minutes.
- Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes, stirring every 3–4 minutes to ensure even cooking.
- Add 1 tbsp of dried culinary lavender to the pot, stirring it in gently to infuse the jam with floral notes.
- Continue simmering for another 5 minutes, or until the jam thickens and reaches 220°F on a candy thermometer for proper setting.
- Remove the pot from the heat and let the jam cool for 2 minutes to allow the lavender flavor to meld.
- Skim off any foam from the surface with a spoon for a clearer, more polished final product.
- Pour the hot jam into sterilized jars, leaving ¼ inch of headspace, and seal them immediately to preserve freshness.
Fragrant and velvety, this jam sets into a lush, spreadable consistency with bursts of whole blueberries amidst a deep purple hue. Its balanced sweetness is cut by a subtle floral aroma, making it perfect for dolloping over vanilla ice cream, swirling into yogurt, or gifting in decorative jars for a homemade touch that feels both rustic and refined.
Spiced Blueberry Jam with Cinnamon
Zestful yet comforting, this Spiced Blueberry Jam with Cinnamon transforms humble berries into a jewel-toned preserve that captures the warmth of the season. Infused with aromatic cinnamon and a hint of citrus, it offers a sophisticated twist on a classic, perfect for elevating morning toast or enriching desserts. Its deep, fragrant flavor develops beautifully, making it a versatile staple for any pantry.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Blueberries – 4 cups
– Granulated sugar – 2 cups
– Lemon juice – 2 tbsp
– Ground cinnamon – 1 tsp
Instructions
1. Rinse 4 cups of blueberries under cold water in a colander, then drain them thoroughly to remove excess moisture.
2. Combine the blueberries, 2 cups of granulated sugar, 2 tablespoons of lemon juice, and 1 teaspoon of ground cinnamon in a large, heavy-bottomed saucepan.
3. Place the saucepan over medium heat and stir the mixture constantly with a wooden spoon until the sugar fully dissolves, which should take about 5 minutes.
4. Increase the heat to medium-high and bring the mixture to a rolling boil, where bubbles cover the entire surface without stirring.
5. Reduce the heat to medium-low to maintain a gentle simmer, and cook the jam for 20 minutes, stirring occasionally to prevent sticking.
6. Test for doneness by placing a small spoonful of jam on a chilled plate; if it wrinkles when pushed with a finger, it is ready.
7. Remove the saucepan from the heat and let the jam cool in the pan for 10 minutes to allow it to thicken slightly.
8. Transfer the jam to clean, sterilized jars using a ladle, leaving a ¼-inch headspace at the top of each jar.
9. Seal the jars tightly with lids and let them cool completely to room temperature on a wire rack before storing.
10. Refrigerate the jam for up to 3 weeks, or process the sealed jars in a boiling water bath for 10 minutes for longer shelf storage.
Rich and velvety, this jam sets with a glossy, spreadable texture that clings beautifully to breads and pastries. The cinnamon adds a subtle warmth that complements the natural tartness of the blueberries, creating a balanced, aromatic flavor. Try swirling it into yogurt, layering it in a trifle, or pairing it with creamy cheeses for an elegant appetizer.
Blueberry Lemon Jam
Capturing the essence of summer in a jar, this blueberry lemon jam transforms humble berries into a vibrant, jewel-toned preserve. The bright acidity of fresh lemon perfectly balances the deep, sweet-tart flavor of the blueberries, creating a versatile condiment that elevates everything from morning toast to elegant cheese boards. Its glossy, spoonable texture makes it a pantry staple you’ll reach for all year long.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Granulated sugar – 2 cups
– Lemon juice – ¼ cup
– Lemon zest – 2 tbsp
Instructions
1. Rinse 4 cups of fresh blueberries under cool water in a colander and drain them thoroughly.
2. Combine the drained blueberries, 2 cups of granulated sugar, ¼ cup of lemon juice, and 2 tablespoons of lemon zest in a heavy-bottomed, non-reactive pot like stainless steel.
3. Place the pot over medium-high heat and stir the mixture constantly with a wooden spoon until the sugar completely dissolves, which should take about 3-4 minutes.
4. Bring the mixture to a full, rolling boil where bubbles cover the entire surface, then immediately reduce the heat to maintain a steady, vigorous simmer.
5. Continue simmering the jam for 20 minutes, stirring every 2-3 minutes to prevent sticking and skimming off any foam that rises to the top with a spoon.
6. To test for doneness, place a small plate in the freezer for 5 minutes, then spoon a teaspoon of jam onto the chilled plate. Let it sit for 30 seconds; if it wrinkles when pushed with your finger, it’s ready.
7. Remove the pot from the heat and let the jam cool in the pot for 15 minutes, stirring occasionally; this helps prevent the fruit from floating to the top in the jar.
8. Carefully ladle the warm jam into clean, sterilized glass jars, leaving ¼ inch of headspace at the top, and seal immediately with lids.
9. Process the sealed jars in a boiling water bath for 10 minutes to ensure a proper seal, then remove them and let them cool completely at room temperature for 12 hours.
Zesty and lush, this jam sets with a soft, spreadable consistency that glistens with whole berries suspended in the syrup. Its vibrant purple hue and bold lemon fragrance make it a stunning gift, while its balanced sweetness pairs beautifully with creamy brie, swirled into yogurt, or simply spooned over warm biscuits.
Blueberry Vanilla Bean Jam
There’s something magical about capturing the fleeting sweetness of summer blueberries in a jar, and this Blueberry Vanilla Bean Jam elevates that simple pleasure with a touch of aromatic vanilla. It transforms humble berries into a glossy, spreadable preserve that feels both rustic and refined, perfect for brightening up your morning toast or gifting to a friend. The process is straightforward, rewarding you with a deep purple jam that tastes like sunshine and comfort in every spoonful.
Serving: 3 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Granulated sugar – 2 cups
– Lemon juice – 2 tbsp
– Vanilla bean – 1
Instructions
1. Rinse 4 cups of fresh blueberries under cool water in a colander, then gently pat them dry with paper towels to remove excess moisture.
2. In a large, heavy-bottomed pot, combine the dried blueberries, 2 cups of granulated sugar, and 2 tbsp of lemon juice, stirring gently with a wooden spoon to coat the berries evenly.
3. Split 1 vanilla bean lengthwise with a paring knife, then use the back of the knife to scrape out the tiny black seeds into the pot, adding the empty pod as well for extra flavor.
4. Let the mixture sit at room temperature for 10 minutes to allow the sugar to begin drawing out the berries’ natural juices, which helps prevent scorching later.
5. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to dissolve the sugar completely, which should take about 5–7 minutes.
6. Reduce the heat to medium and simmer the jam vigorously, stirring frequently to prevent sticking, until it thickens to a syrupy consistency that coats the back of a spoon, about 15–18 minutes.
7. To test for doneness, spoon a small amount onto a chilled plate and tilt it; if the jam wrinkles slightly and doesn’t run quickly, it’s ready—this plate test ensures the perfect set without over-reliance on timers.
8. Remove the pot from the heat and carefully fish out the vanilla bean pod with tongs, squeezing any residual jam back into the pot to maximize flavor extraction.
9. Skim off any foam from the surface with a spoon for a clearer, more polished final product, then let the jam cool in the pot for 5 minutes to settle.
10. Ladle the hot jam into sterilized glass jars, leaving ¼ inch of headspace at the top, and seal tightly with lids while still warm to create a vacuum seal as it cools.
Heirloom in quality, this jam sets with a luscious, spoonable texture that glistens with whole berries suspended in a rich syrup. The vanilla bean infuses every bite with warm, floral notes that complement the blueberries’ natural tartness, making it irresistible swirled into yogurt or dolloped over vanilla ice cream for a simple yet elegant dessert.
Blueberry Basil Jam
Crafted with the vibrant essence of summer, this Blueberry Basil Jam transforms humble berries into a sophisticated preserve, where the sweet-tart burst of blueberries meets the aromatic, peppery whisper of fresh basil. It’s a jar of pure elegance, perfect for elevating morning toast, glazing roasted meats, or gifting to those who appreciate artisanal flavors.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Granulated sugar – 1 cup
– Fresh basil leaves – ¼ cup, packed
– Lemon juice – 2 tbsp
– Pectin – 1 packet (1.75 oz)
Instructions
1. Rinse 4 cups of fresh blueberries under cold water and drain them thoroughly in a colander.
2. Combine the drained blueberries, 1 cup of granulated sugar, and ¼ cup of packed fresh basil leaves in a large, heavy-bottomed saucepan.
3. Use a potato masher to gently crush the blueberries in the saucepan, releasing their juices while keeping some texture.
4. Stir in 2 tbsp of lemon juice to balance the sweetness and enhance the jam’s natural pectin.
5. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent sticking.
6. Once boiling, add 1 packet (1.75 oz) of pectin, stirring vigorously for 1 full minute to ensure it dissolves completely and activates.
7. Reduce the heat to medium and simmer the jam for 20–25 minutes, stirring occasionally, until it thickens and reaches 220°F on a candy thermometer.
8. To test for doneness without a thermometer, place a small spoonful of jam on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.
9. Remove the saucepan from the heat and skim off any foam from the surface with a spoon for a clearer jam.
10. Let the jam cool in the saucepan for 5 minutes, then ladle it into sterilized jars, leaving ¼ inch of headspace.
11. Seal the jars tightly and process them in a boiling water bath for 10 minutes if canning for long-term storage, or refrigerate immediately for short-term use.
Offering a luscious, spoonable texture with whole berries suspended in a glossy syrup, this jam delights with its deep purple hue and complex flavor profile—sweet yet tangy, with basil’s herbal notes shining through. Serve it swirled into yogurt, paired with creamy brie on a cheese board, or as a surprising glaze for grilled chicken to impress at any gathering.
Blueberry Mint Jam
Unveiling a vibrant preserve that captures summer’s essence in a jar, this blueberry mint jam transforms humble berries into an elegant spread with a refreshing herbal twist. Its deep indigo hue and aromatic fragrance make it a stunning addition to any pantry, ready to elevate breakfasts or charcuterie boards with sophisticated simplicity.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Granulated sugar – 2 cups
– Fresh mint leaves – ¼ cup, tightly packed
– Lemon juice – 2 tbsp
Instructions
1. Rinse 4 cups of fresh blueberries under cool water and drain them thoroughly in a colander.
2. Combine the drained blueberries and 2 cups of granulated sugar in a heavy-bottomed saucepan, stirring gently to coat the berries evenly.
3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally with a wooden spoon to prevent sticking.
4. Once simmering, reduce the heat to medium-low and cook for 15 minutes, stirring every 3-4 minutes as the berries break down and release their juices.
5. While the berries cook, finely chop ¼ cup of tightly packed fresh mint leaves to maximize their aromatic oils.
6. After 15 minutes, stir in the chopped mint leaves and 2 tbsp of lemon juice, continuing to cook for another 8-10 minutes.
7. Test the jam’s consistency by placing a small spoonful on a chilled plate—it should thicken slightly and not run when tilted, indicating it’s ready (if too thin, cook 2-3 minutes longer).
8. Remove the saucepan from the heat and let the jam cool for 5 minutes, then skim off any foam from the surface with a spoon for a clearer texture.
9. Transfer the warm jam to clean, sterilized jars, leaving ¼ inch of headspace at the top, and seal tightly with lids.
10. Process the sealed jars in a boiling water bath for 10 minutes to ensure preservation, then let them cool completely at room temperature overnight.
Jammy and lush with a velvety texture that spreads effortlessly, this preserve balances the blueberries’ natural sweetness with the mint’s cool, bright notes. Try it swirled into yogurt, dolloped over brie, or as a glaze for roasted meats to add a touch of gourmet flair to everyday meals.
Blueberry Ginger Jam
Wrapped in the warmth of winter’s embrace, this Blueberry Ginger Jam captures the essence of the season with its deep, jewel-toned hue and a vibrant flavor that dances between sweet, tart berries and the gentle, warming spice of fresh ginger. It’s a preserve that transforms simple morning toast into a festive occasion and makes for an exceptionally thoughtful homemade gift.
Serving: 3 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Granulated sugar – 2 cups
– Fresh ginger – 2 tbsp, finely grated
– Lemon – 1, juiced
Instructions
1. Rinse 4 cups of fresh blueberries under cool water and drain them thoroughly in a colander.
2. Transfer the drained blueberries to a heavy-bottomed, non-reactive pot, such as stainless steel or enameled cast iron.
3. Add 2 cups of granulated sugar and the juice of 1 lemon to the pot with the blueberries.
4. Using a microplane or the finest side of a box grater, finely grate fresh ginger until you have 2 tablespoons, being careful to avoid the fibrous core.
5. Add the 2 tablespoons of grated ginger to the pot.
6. Place the pot over medium-high heat and stir the mixture constantly with a wooden spoon until the sugar has completely dissolved, which should take about 3-4 minutes.
7. Once the sugar dissolves, bring the mixture to a full, rolling boil where bubbles cover the entire surface.
8. Reduce the heat to medium-low to maintain a steady, gentle simmer.
9. Continue simmering the jam for 20-25 minutes, stirring occasionally to prevent sticking, until it thickens significantly and coats the back of a spoon.
10. To test for the set, place a small plate in the freezer for 5 minutes, then drop a teaspoon of jam onto the chilled plate; after 1 minute, push the jam with your finger—if it wrinkles and holds its line, it is ready. If it runs, simmer for another 2-3 minutes and test again.
11. Carefully skim off any foam that forms on the surface with a spoon and discard it for a clearer final product.
12. Remove the pot from the heat and let the jam cool in the pot for 10 minutes, stirring occasionally to release steam and prevent a skin from forming.
13. While still warm, ladle the jam into clean, sterilized jars, leaving ¼ inch of headspace at the top.
14. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
15. Secure the lids on the jars and process them in a boiling water bath for 10 minutes if planning for long-term storage, or simply let them cool to room temperature before refrigerating for immediate use.
Zesty and luxuriously textured, this jam sets with a soft, spreadable consistency that glistens with whole blueberries suspended in a glossy, ginger-infused syrup. Its flavor deepens over time, making it perfect for swirling into yogurt, pairing with sharp cheeses on a charcuterie board, or as a surprising glaze for roasted meats.
Blueberry Maple Syrup Jam
Nestled between the tartness of summer berries and the rich warmth of autumn’s harvest, this Blueberry Maple Syrup Jam captures a moment of seasonal transition in a jar. Its deep, jewel-toned hue and luscious texture promise to elevate everything from morning toast to evening cheese boards with a touch of artisanal elegance.
Serving: 3 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Pure maple syrup – 1 cup
– Lemon juice – 2 tbsp
– Granulated sugar – ½ cup
Instructions
1. Rinse 4 cups of fresh blueberries under cool water and drain them thoroughly in a colander.
2. Combine the drained blueberries, 1 cup of pure maple syrup, 2 tbsp of lemon juice, and ½ cup of granulated sugar in a heavy-bottomed saucepan.
3. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar completely.
4. Once boiling, reduce the heat to medium-low and simmer the jam for 20–25 minutes, stirring frequently to prevent sticking and ensure even cooking.
5. To test for doneness, spoon a small amount of jam onto a chilled plate and tilt it; if the jam holds its shape without running, it has reached the setting point.
6. Carefully ladle the hot jam into sterilized glass jars, leaving ¼ inch of headspace at the top to allow for expansion.
7. Wipe the jar rims clean with a damp cloth to ensure a proper seal, then secure the lids tightly while the jam is still hot.
8. Process the sealed jars in a boiling water bath for 10 minutes to preserve them, then remove and let them cool completely on a towel-lined countertop.
What emerges is a jam with a velvety, spreadable consistency that glistens with the natural sweetness of maple, punctuated by bursts of whole blueberries. Its complex flavor profile—balancing fruity brightness with caramelized depth—makes it a versatile companion for everything from buttermilk biscuits to roasted meats, inviting creativity in every spoonful.
Blueberry Orange Marmalade Jam
Luminous with the deep purple of summer blueberries and the bright zest of winter oranges, this marmalade captures the best of both seasons in a single jar. The sweet-tart balance and jewel-like appearance make it an elegant addition to breakfast tables or thoughtful homemade gifts, transforming simple toast or scones into something special.
Serving: 3 cups | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Blueberries – 4 cups
– Oranges – 2 large
– Granulated sugar – 2 cups
Instructions
1. Wash the blueberries thoroughly under cold running water, then drain them in a colander.
2. Using a vegetable peeler, remove the zest from both oranges in wide strips, avoiding the bitter white pith.
3. Finely julienne the orange zest into thin matchsticks for a delicate texture in the final marmalade.
4. Supreme the oranges by cutting off the top and bottom, then removing all peel and pith with a sharp knife.
5. Hold each orange over a bowl and cut between the membranes to release the segments, catching any juice.
6. Combine the blueberries, orange segments with juice, julienned zest, and granulated sugar in a heavy-bottomed saucepan.
7. Stir the mixture over medium heat until the sugar fully dissolves, about 5 minutes.
8. Increase the heat to medium-high and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
9. Reduce the heat to maintain a steady simmer and cook for 30–35 minutes, stirring every 5 minutes.
10. Test for doneness by placing a small spoonful on a chilled plate; it should wrinkle when pushed with a finger.
11. Remove the saucepan from the heat and let the marmalade cool for 10 minutes, allowing it to thicken slightly.
12. Ladle the hot marmalade into sterilized jars, leaving ¼ inch of headspace, and seal immediately.
The finished marmalade sets with a spreadable, glossy texture that holds whole blueberries and tender orange zest. Its vibrant flavor—tangy from the citrus and deeply fruity from the berries—pairs beautifully with creamy cheeses or as a glaze for roasted meats. For a festive touch, spoon it over vanilla ice cream or swirl it into yogurt for a quick, elegant dessert.
Blueberry Chia Seed Jam
Kindly imagine a vibrant, jewel-toned spread that captures summer’s essence in a jar—this blueberry chia seed jam transforms humble berries into a luscious, naturally sweetened preserve with minimal effort. Its velvety texture and bright flavor elevate everything from morning toast to elegant desserts, offering a wholesome alternative to store-bought varieties. Crafted with just three ingredients, this recipe delivers sophistication through simplicity, making it an indispensable staple for any home cook.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Fresh blueberries – 2 cups
– Maple syrup – ¼ cup
– Chia seeds – 2 tbsp
Instructions
1. Rinse 2 cups of fresh blueberries under cool water in a colander, then pat them dry gently with a paper towel to remove excess moisture.
2. Combine the blueberries and ¼ cup of maple syrup in a medium saucepan, stirring with a wooden spoon to coat the berries evenly.
3. Place the saucepan over medium heat and bring the mixture to a simmer, which should take about 5 minutes, until the blueberries start to release their juices and soften.
4. Reduce the heat to low and mash the blueberries with a potato masher or fork for 2–3 minutes, breaking them down into a chunky puree while leaving some texture intact.
5. Stir in 2 tbsp of chia seeds thoroughly, ensuring they are fully incorporated to prevent clumping and allow for even thickening.
6. Continue cooking the mixture on low heat for 8–10 minutes, stirring occasionally, until it thickens to a jam-like consistency that coats the back of a spoon.
7. Remove the saucepan from the heat and let the jam cool completely at room temperature for 30 minutes, which helps it set further and develop its flavors.
8. Transfer the cooled jam to a clean, airtight glass jar, sealing it tightly before storing in the refrigerator for up to two weeks.
This jam boasts a rich, spreadable texture with subtle pops from the chia seeds, offering a balanced sweetness that highlights the blueberries’ natural tartness. Serve it swirled into yogurt for a breakfast treat, dolloped over vanilla ice cream for a decadent dessert, or as a glossy glaze for roasted meats to add a touch of fruity elegance.
Blueberry Rosemary Jam
On a crisp winter morning, the unexpected pairing of sweet blueberries and aromatic rosemary transforms into a sophisticated preserve that elevates any breakfast table or cheese board. This Blueberry Rosemary Jam captures the essence of the season with its deep, jewel-toned color and complex flavor profile, balancing fruity brightness with earthy, pine-like notes. Crafting it requires little more than patience and attention, yielding a homemade gift or pantry staple that feels both rustic and refined.
Serving: 24 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Blueberries – 4 cups
– Granulated sugar – 2 cups
– Fresh rosemary – 2 sprigs
– Lemon juice – 2 tbsp
Instructions
1. Rinse 4 cups of blueberries under cold water and drain them thoroughly in a colander.
2. Combine the blueberries, 2 cups of granulated sugar, and 2 tbsp of lemon juice in a heavy-bottomed saucepan.
3. Gently crush about half of the blueberries with a potato masher to release their juices, which helps create a smoother jam base.
4. Add 2 sprigs of fresh rosemary to the saucepan, submerging them fully in the mixture.
5. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon.
6. Reduce the heat to medium-low and simmer the jam for 20–25 minutes, stirring every 5 minutes to prevent sticking.
7. Skim off any foam that forms on the surface with a spoon to ensure a clear, glossy final product.
8. Test for doneness by placing a small spoonful of jam on a chilled plate; it should wrinkle when pushed with a finger and reach 220°F on a candy thermometer.
9. Remove the saucepan from the heat and discard the rosemary sprigs, as leaving them in too long can make the flavor overpowering.
10. Carefully ladle the hot jam into sterilized jars, leaving ¼ inch of headspace at the top.
11. Seal the jars immediately and process them in a boiling water bath for 10 minutes to ensure proper preservation.
Lusciously thick with a spreadable consistency, this jam boasts a vibrant purple hue and a delightful balance where the rosemary’s herbal essence subtly underscores the blueberries’ natural sweetness. Serve it warm over goat cheese crostini for an elegant appetizer, or swirl it into morning yogurt to add a gourmet touch to everyday routines.
Blueberry Honey Jam
Kindly imagine a jar of summer captured in its purest form: our Blueberry Honey Jam transforms plump, seasonal berries into a luminous preserve, where the natural sweetness of honey melds with the tart brightness of blueberries for a spread that feels both rustic and refined. This simple yet elegant jam requires minimal ingredients but yields maximum flavor, perfect for elevating morning toast, glazing desserts, or gifting to loved ones. Crafting it at home allows you to control the texture and sweetness, resulting in a preserve that’s far superior to store-bought varieties.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Blueberries – 4 cups
– Honey – 1 cup
– Lemon juice – 2 tbsp
Instructions
1. Rinse 4 cups of blueberries under cold water in a colander, then gently pat them dry with a paper towel to remove excess moisture, which helps prevent a watery jam.
2. Combine the blueberries, 1 cup of honey, and 2 tbsp of lemon juice in a heavy-bottomed saucepan over medium heat, stirring with a wooden spoon until the honey dissolves and the mixture begins to bubble.
3. Reduce the heat to medium-low and simmer the mixture for 20–25 minutes, stirring occasionally to prevent sticking, until it thickens to a jam-like consistency that coats the back of a spoon; for a precise test, place a small amount on a chilled plate—it should wrinkle when pushed with a finger.
4. Remove the saucepan from the heat and let the jam cool for 5 minutes, then skim off any foam from the surface with a spoon to ensure a clear, glossy finish.
5. Transfer the warm jam into sterilized glass jars, leaving ¼ inch of headspace, and seal tightly before allowing it to cool completely at room temperature for 2 hours.
6. Store the sealed jars in the refrigerator for up to 3 weeks, or process them in a water bath for 10 minutes for longer shelf-stable preservation.
Lusciously thick with a deep purple hue, this jam boasts a balanced flavor where the honey’s floral notes complement the blueberries’ natural tartness. Serve it swirled into yogurt, dolloped over cheesecake, or as a glaze for roasted meats to add a touch of sweet sophistication to any dish.
Blueberry Pomegranate Jam
Savor the vibrant fusion of sweet blueberries and tart pomegranate in this exquisite homemade jam, a jewel-toned preserve that captures the essence of winter’s finest fruits. Its rich, glossy texture and balanced flavor profile make it a versatile staple, perfect for elevating morning toast, glazing roasted meats, or adding a sophisticated touch to cheese boards. Crafting this small-batch delicacy requires minimal effort but yields maximum reward, transforming simple ingredients into a culinary treasure.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Pomegranate juice – 1 cup
– Granulated sugar – 1 ½ cups
– Lemon juice – 2 tbsp
Instructions
1. Rinse 4 cups of fresh blueberries under cool water in a colander, then drain them thoroughly.
2. Combine the drained blueberries, 1 cup of pomegranate juice, 1 ½ cups of granulated sugar, and 2 tbsp of lemon juice in a heavy-bottomed saucepan.
3. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar completely.
4. Reduce the heat to medium-low once boiling and simmer the mixture for 20 minutes, stirring every 5 minutes to prevent sticking and ensure even cooking.
5. Test the jam’s doneness by placing a small spoonful on a chilled plate; if it wrinkles when pushed with a finger, it’s ready—if not, simmer for an additional 5 minutes.
6. Remove the saucepan from the heat and skim off any foam from the surface using a spoon for a clearer jam consistency.
7. Carefully ladle the hot jam into two sterilized 8-ounce jars, leaving ¼ inch of headspace at the top of each jar.
8. Wipe the jar rims clean with a damp cloth, then seal them tightly with lids and bands.
9. Process the sealed jars in a boiling water bath for 10 minutes to ensure proper preservation and shelf stability.
10. Let the jars cool completely at room temperature for 12 hours before checking the seals and storing them in a cool, dark place.
Lusciously thick with a glossy sheen, this jam boasts a deep purple hue and a perfect balance of fruity sweetness and tangy pomegranate zest. Spread it on warm biscuits for a cozy breakfast, swirl it into yogurt for a vibrant parfait, or use it as a glaze for holiday ham to impress guests with its sophisticated flavor.
Blueberry Cardamom Jam
Dazzling with deep indigo hues and an aromatic warmth, this Blueberry Cardamom Jam transforms humble berries into a sophisticated preserve. It’s a delightful way to capture the essence of summer in a jar, offering a perfect balance of sweet, tart, and subtly spicy notes that elevate everything from morning toast to elegant cheese boards.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Blueberries – 4 cups
– Granulated sugar – 2 cups
– Lemon juice – 2 tbsp
– Ground cardamom – 1 tsp
Instructions
1. Rinse the 4 cups of blueberries thoroughly in a colander under cool running water, then gently pat them dry with a clean kitchen towel.
2. Combine the rinsed blueberries, 2 cups of granulated sugar, and 2 tablespoons of lemon juice in a heavy-bottomed, non-reactive pot or Dutch oven.
3. Place the pot over medium heat and stir the mixture constantly with a wooden spoon until the sugar has completely dissolved, which should take about 5 minutes.
4. Increase the heat to medium-high and bring the mixture to a full, rolling boil, stirring occasionally to prevent sticking.
5. Once boiling, add 1 teaspoon of ground cardamom to the pot and stir it in thoroughly to distribute the spice evenly.
6. Reduce the heat to maintain a steady, vigorous simmer and cook the jam for 20 minutes, stirring every 3-4 minutes to prevent scorching on the bottom of the pot.
7. After 20 minutes, perform a plate test by placing a small spoonful of jam on a chilled plate in the freezer for 2 minutes; if it wrinkles when pushed with your finger, it has reached the set point.
8. Carefully skim off any foam that has risen to the surface with a spoon and discard it for a clearer final product.
9. Remove the pot from the heat and let the jam cool in the pot for 15 minutes, which helps prevent fruit float and allows the flavors to meld.
10. While still warm, ladle the jam into clean, sterilized jars, leaving ¼ inch of headspace, and seal immediately with lids.
Rich and glossy, this jam sets with a luxuriously spreadable consistency, punctuated by tender bursts of whole blueberries. The cardamom’s warm, citrusy aroma beautifully complements the fruit’s natural tartness, creating a complex flavor profile. Consider swirling it into plain yogurt, pairing it with sharp aged cheddar on crackers, or using it as a filling for thumbprint cookies for an unexpected twist.
Blueberry Coconut Jam
Nestled between the tartness of summer berries and the creamy sweetness of coconut, this homemade jam transforms simple ingredients into a luxurious spread. It’s a vibrant, versatile preserve that captures the essence of a sun-drenched season in a jar, perfect for elevating your morning toast or afternoon scones.
Serving: 2 cups | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Granulated sugar – 1 cup
– Lemon juice – 2 tbsp
– Unsweetened shredded coconut – ½ cup
– Water – ¼ cup
Instructions
1. Rinse the 4 cups of fresh blueberries under cold water and drain them thoroughly in a colander.
2. Combine the drained blueberries, 1 cup of granulated sugar, 2 tbsp of lemon juice, and ¼ cup of water in a heavy-bottomed saucepan.
3. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar completely.
4. Once boiling, reduce the heat to medium-low and let the mixture simmer for 15 minutes, stirring every 3-4 minutes to prevent sticking and ensure even cooking.
5. After 15 minutes, add the ½ cup of unsweetened shredded coconut to the saucepan and stir to incorporate it fully into the jam.
6. Continue simmering the jam for an additional 10 minutes over medium-low heat, stirring frequently, until it thickens to a spreadable consistency that coats the back of a spoon.
7. Remove the saucepan from the heat and let the jam cool in the pan for 5 minutes to allow it to set slightly.
8. Carefully transfer the warm jam into clean, sterilized jars using a ladle, leaving about ¼ inch of headspace at the top of each jar.
9. Seal the jars immediately with lids and let them cool to room temperature on the countertop for about 1 hour before refrigerating.
Zesty and rich, this jam boasts a velvety texture with bursts of blueberry and a subtle tropical crunch from the coconut. Serve it swirled into yogurt, dolloped over vanilla ice cream, or as a glaze for grilled chicken to add a sweet, tangy twist to both sweet and savory dishes.
Blueberry Jalapeño Jam
Radiantly balancing sweet summer berries with a subtle fiery kick, this Blueberry Jalapeño Jam transforms humble ingredients into a sophisticated preserve. Its deep violet hue and complex flavor profile make it an exceptional addition to any pantry, perfect for elevating both sweet and savory dishes. Crafting this jam at home allows you to capture the essence of the season in a jar, creating a versatile condiment that surprises and delights with every spoonful.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Granulated sugar – 2 cups
– Fresh jalapeños – 2, seeded and finely minced
– Lemon juice – ¼ cup
– Pectin – 1 (1.75 oz) package
Instructions
1. Rinse the 4 cups of fresh blueberries under cold water and drain them thoroughly in a colander.
2. Combine the drained blueberries, 2 cups of granulated sugar, and the finely minced jalapeños from 2 seeded peppers in a large, heavy-bottomed saucepan.
3. Use a potato masher to gently crush the blueberries in the saucepan, releasing their juices while leaving some texture.
4. Stir in ¼ cup of lemon juice until fully incorporated with the berry mixture.
5. Place the saucepan over medium-high heat and bring the mixture to a full rolling boil, stirring constantly with a wooden spoon to prevent scorching.
6. Once boiling vigorously, add the entire 1.75 oz package of pectin and continue stirring for exactly 1 minute to activate the pectin completely.
7. Reduce the heat to medium and maintain a steady simmer, cooking the jam for 20 minutes while stirring occasionally.
8. Test for doneness by placing a small spoonful of jam on a chilled plate; it should wrinkle when pushed with your finger and not run back together.
9. Carefully ladle the hot jam into sterilized half-pint jars, leaving ¼ inch of headspace at the top of each jar.
10. Wipe the jar rims clean with a damp cloth, apply the lids and bands, and process in a boiling water bath for 10 minutes to seal properly.
Achieving a perfect set with a glossy sheen, this jam offers a delightful contrast between the sweet, jammy blueberries and the subtle, lingering heat of jalapeños. The texture remains slightly chunky from the crushed berries, creating visual interest in every spoonful. Consider serving it alongside sharp cheeses on a charcuterie board, swirling it into yogurt for breakfast, or as an unexpected glaze for grilled pork or chicken.
Blueberry Thyme Jam
Yet as the holiday season unfolds, there’s a quiet magic in preserving summer’s bounty—a sentiment perfectly captured in this Blueberry Thyme Jam. This elegant preserve transforms plump, sweet blueberries and fragrant thyme into a glossy, jewel-toned spread that feels both rustic and refined. It’s a simple yet sophisticated addition to your pantry, ready to elevate everything from morning toast to a festive cheese board.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Granulated sugar – 2 cups
– Fresh thyme sprigs – 4
– Lemon juice – 2 tbsp
Instructions
1. Rinse 4 cups of fresh blueberries under cold water and drain them thoroughly in a colander.
2. Combine the drained blueberries, 2 cups of granulated sugar, and 4 fresh thyme sprigs in a heavy-bottomed saucepan.
3. Place the saucepan over medium heat and stir the mixture constantly with a wooden spoon until the sugar dissolves completely, about 5 minutes.
4. Increase the heat to medium-high and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
5. Once boiling, reduce the heat to medium and simmer the jam for 20 minutes, stirring every 2–3 minutes to ensure even cooking.
6. After 20 minutes, remove the saucepan from the heat and stir in 2 tbsp of lemon juice until fully incorporated.
7. Carefully remove and discard the thyme sprigs from the jam using tongs or a fork.
8. Skim off any foam that has risen to the surface of the jam with a spoon and discard it.
9. Transfer the hot jam into sterilized glass jars, leaving ¼ inch of headspace at the top of each jar.
10. Seal the jars tightly with lids and allow them to cool to room temperature on a wire rack for 2 hours before refrigerating.
Upon cooling, this jam sets into a luxuriously thick, spreadable consistency with a deep purple hue that glistens in the light. The flavor balances the natural sweetness of blueberries with the subtle, earthy notes of thyme, creating a complex yet harmonious taste. Try swirling a spoonful into yogurt, pairing it with sharp cheeses, or gifting it in decorative jars for a heartfelt homemade present.
Blueberry Rum Infused Jam
Transforming humble blueberries into a sophisticated preserve, this Blueberry Rum Infused Jam captures the essence of summer with an adult twist. The dark rum adds a warm, complex depth that beautifully complements the fruit’s natural tartness, creating a versatile condiment perfect for elevating both sweet and savory dishes.
Serving: 3 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Fresh blueberries – 4 cups
– Granulated sugar – 2 cups
– Dark rum – ½ cup
– Lemon juice – 2 tbsp
Instructions
1. Rinse 4 cups of fresh blueberries under cold water and drain them thoroughly in a colander.
2. Combine the drained blueberries and 2 cups of granulated sugar in a large, heavy-bottomed pot.
3. Gently crush about one-quarter of the blueberries against the side of the pot with a wooden spoon to release their juices.
4. Stir in 2 tablespoons of fresh lemon juice to balance the sweetness and aid in setting the jam.
5. Place the pot over medium-high heat and bring the mixture to a full, rolling boil, stirring occasionally.
6. Once boiling, reduce the heat to medium and cook for 20 minutes, stirring frequently to prevent scorching. For a smoother texture, use a potato masher to break down more berries halfway through cooking.
7. Carefully stir in ½ cup of dark rum and continue cooking for exactly 5 more minutes; the alcohol will cook off, leaving only the rich flavor.
8. To test for doneness, place a small spoonful of jam on a chilled plate and let it sit for 1 minute—if it wrinkles when pushed with a finger, it’s ready.
9. Remove the pot from the heat and skim off any foam from the surface with a spoon for a clearer final product.
10. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace, and seal immediately.
Glistening with a deep purple hue, this jam boasts a luxuriously thick, spoonable texture punctuated by tender berry pieces. The rum’s oaky vanilla notes create a sophisticated finish, making it exceptional swirled into yogurt, paired with sharp cheeses, or as a glaze for roasted meats.
Summary
Overall, these 20 blueberry jam recipes offer endless inspiration for your morning toast, pancakes, or yogurt. We hope you find a new favorite to brighten your breakfast table! Give one a try, then drop a comment below to tell us which you loved. Don’t forget to share this roundup on Pinterest so other home cooks can enjoy these delicious ideas too. Happy jamming!
