Blueberry Jam Recipe (With Pectin and Canning Instructions)

This blueberry jam recipe is made with fresh or frozen blueberries. There is also a low-sugar recipe option for this small-batch blueberry jam that is equally as delicious. 

We are huge fans of fresh blueberries and are fortunate to live in a region that has may pick your own blueberry farms. This year we picked over 17 pounds of blueberries and I am working my way through turning them into the best blueberry syrup, lemon blueberry bread and a batch of blueberry salsa after I pull this recipe of blueberry jam out of the water bath canner.

Ingredients needed to make homemade blueberry jam recipe

• Blueberries, fresh or frozen
• Lemon juice, I prefer fresh
• Ball Classic Pectin
• Sugar

How can the sugar in blueberry jam be lowered?

If you have blueberries that are super sweet that you don't want to add more sugar than needed or if you like a lower sugar jam there is an easy recipe adjustment. 

• Add ⅔ cup of water or unsweetened fruit juice, just as apple or pear, to the blueberries and lemon juice. 
• Substitute 3 Tablespoons of Ball Low or No-Sugar Needed Pectin in for the Classic pectin.
• Reduce the sugar to 1 cup.
• The jam will be looser in consistency and set than the classic recipe but will still be delicious!

What materials do you need to make blueberry jam making?

• Water bath canner and rack (a large stock pot will work as long as it is big enough to hold enough water to cover your jars by 2 inches when submerged)
• Jar funnel
• Ladle, wooden or stainless steel spoon and slotted spoon/skimmer (depending on the recipe.)
• Clean towels to rest the hot jars.
• Paper towels dampened to wipe the jar rims.
• Bubble Remover/ head space measuring tool.
• Canning jars free from chips, bubbles or cracks. Be sure they are canning jars. Not all glass jars are canning jars. 
• New canning lids and bands. Bands can be reused but need to be in like new condition with out dents or rust.
• Jar lifter
• Non reactive sauce pan such as enamel, stainless steel or steel-clad NOT ALUMINUM
• Liquid measuring cups, dry measuring cups and measuring spoons.
• Label or marker to label the finished products
• Timer
• The Ball Canning Starer Kit has 9 pieces to get you started and is a GREAT kit to have.

How to make blueberry jam:

1. Rinse and drain the blueberries (fresh or frozen) and crush them using the potato masher method or my rolling pin and zip top bag method.
2. Measure out 2 ⅔ cup of crushed berries into a 6 quart stainless-steel or enamel Dutch oven.
3. Stir in the lemon juice and the pectin.
4. Over high heat, while stirring, bring the mixture to a full rolling boil that can not be calmed down when stirred.
5. Add the sugar and stir to dissolve the sugar. Return to a full rolling boil. Boil hard 1 minute, stirring constantly.
6. Remove from heat and skin the foam, if necessary.
7. Ladle the jam in to a hot jar, leaving ¼ inch head space. Wipe the rim of the jar with a damp paper towel, removing any drips of jam. 
8. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Using the jar lifter, place the jar in the boiling water canner. 
9. Repeat until the jars are filled. Be sure to complete filling a jar from ladle to lifting before starting the next jar. 
10. Process the jar 10 minutes, adjusting time for altitude.
11. Remove the jars from the water bath canner and place on clean towels to cool completely.
12. After 24 hours, test lids for seal, remove rings and store in a cool dry place.
13. Be sure to store any jars with lids that did not seal in the refrigerator.

Recipe adapted in part from the Ball Caning Back to Basics book.

Can you use frozen blueberries to make jam?

The beauty of this recipe is that you can substitute frozen blueberries for fresh ones. No need to thaw ahead and the measurement is still the same! 3 cups of berries. I show you how to freeze blueberries and jam is an excellent use for these frozen berries if need to make more jam in the colder months. Use either fresh or frozen blueberries to make blueberry syrup and be sure to follow the canning instructions!

Frequently Asked Questions With The Answers

🍱 More Blueberry Recipes To Explore

Blueberry Jam

Sarah Mock

This is the best homemade blueberry jam recipe made with fresh or frozen blueberries. There is also a low sugar recipe option for this small batch blueberry jam that is equally as delicious. 

4.60 from 22 votes

Print Recipe

Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 5 minutes mins

Cook time for the recipeCook Time 15 minutes mins

Cool TimeAdditional Time 10 minutes mins

total time to prep and cook the recipe.Total Time 30 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Canning Recipes

Cuisine American

Makes 4 ½ pints

Per Serving 46 kcal

HELPFUL KITCHEN TOOLS

Canning Funnel

Canning Jar Lifter

Canning Popper

4 ounce ball jars

Canning Jar Lifter

Ball Preserving Starter Kit

Granite Ware Stock Pot

Ingredients

 

1x2x3x

• ▢ 1 pound fresh blueberries
• ▢ 2 tablespoons lemon juice (fresh)
• ▢ 3 tablespoons Ball Classic Pectin
• ▢ 3 ⅓ cups sugar

Instructions

 

• Rinse and drain the blueberries (fresh or frozen) and crush them using the potato masher method or my rolling pin and zip top bag method.
  1 pound fresh blueberries
• Measure out 2 ⅔ cup of crushed berries into a 6 quart stainless-steel or enamel Dutch oven.
• Stir in the lemon juice and the pectin.
  2 tablespoons lemon juice, 3 tablespoons Ball Classic Pectin
• Over high heat, while stirring,  bring the mixture to a full rolling boil that can not be calmed down when stirred.
• Add the sugar and stir to dissolve the sugar. Return to a full rolling boil Boil hard 1 minute, stirring constantly.
  3 ⅓ cups sugar
• Remove from heat and skin the foam, if necessary.
• Ladle the jam in to a hot jar, leaving ¼ inch head space. Wipe the rim of the jar with a damp paper towel, removing any drips of jam. 
• Center the lid on the jar. Apply the band and adjust to fingertip-tight. Using the jar lifter, place the jar in the boiling water canner. 
• Repeat until the jars are filled. Be sure to complete a filling a jar from ladle to lifting before starting the next jar. 
• Process the jar 10 minutes, adjusting time for altitude.
• Remove the jars from the water bath canner and place on clean towels to cool completely.

Notes

• After 24 hours, test lids for seal, remove rings and store in a cool dry place.
• Be sure to store any jars with lids that did not seal in the refrigerator.

For Lower Sugar Recipe

• Add ⅔ cup of water or unsweetened fruit juice, just as apple or pear, to the blueberries and lemon juice. 
• Substitute 3 Tablespoons of Ball Low or No-Sugar Needed Pectin in for the Classic pectin.
• Reduce the sugar to 1 cup.
• The jam will be looser in consistency and set than the classic recipe but will still be delicious!

 

Nutrition

Serving: 1TablespoonCalories: 46kcalCarbohydrates: 12gSodium: 1mgSugar: 11g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.