Easy Blueberry Jam

Easy Blueberry Jam

A easy recipe to make homemade blueberry jam without pectin

03 April, 2012
Average: 1.7 (17 votes)

Dietary Consideration

Season & Occasion

serves for


total time

7 HR 10 MIN


910 g, fresh
2,5 g, ground
2,5 g, ground
1 pinch
108 g


  • Wash and rinse blueberries.
  • Place them in a stock pot with a cup of water. Bring to a boil.
  • Cover and lower the heat.
  • Let the mixture simmer for about 15 minutes.
  • Add the spices, salt, and honey.
  • Simmer, uncovered, on low heat, until the fruit has cooked through, about 20 minutes.
  • Stir periodically and taste towards the end of cooking.
  • Add more honey if desired.
  • While jam is cooking, sterilize jars and lids by placing them in the sink, pouring boiling water over them, and draining them on a clean dish towel.
  • Separate oven racks so that a jar fits in between them and line the racks with cookie sheets.
  • Preheat oven to 200°C.
  • Ladle hot jam into hot jars.
  • Make sure you leave 5 cm of headspace from the top of the jar.
  • Remove air bubbles and adjust headspace as needed.
  • Wipe any jam off of jar rims and put lids on jars.
  • Screw bands down until tight.
  • Turn off the oven.
  • Place jars in oven and leave them in for 6 hours or so.
  • Test jars by pressing on the top to make sure that the lid is firm.
  • Repeat the oven canning process for any lids that are not firm.
  • Label jars with name and date, place on pantry shelves.

Enjoy with grilled salmon, on breakfast toast, or with pancakes.

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