There’s nothing quite like the taste of homemade jam—especially when it’s made from fresh, sun-ripened blueberries. This Blueberry Jam Recipe is a simple, old-fashioned freezer jam that uses just three ingredients: blueberries, sugar, and lemon juice. There’s no pectin, no canning, and no stress—just real fruit and classic flavor you can enjoy any time of year!

Blessed with an abundance of blueberries? You may also enjoy making our Homemade Blueberry Lemonade!

Why You’ll Love This Recipe

Just down the road from our house is the sweetest little blueberry farm, where I love to spend summer mornings picking berries under the sun. While my kids and husband don’t care for blueberry jam, I do—and this year, I decided to make a batch just for myself. I love it on peanut butter sandwiches!

If you’re the only one in your home who enjoys something, that’s okay. You still deserve to make it. You’re allowed to take up space in your own kitchen. Make the jam. Bake the pie. Freeze the soup. Nourishing your own tastes and traditions is just as important as taking care of everyone else!

This blueberry jam recipe checks all the boxes—it’s quick, no-fuss, and full of vibrant, homemade flavor.

No pectin – While blueberries are low in natural pectin, this recipe thickens beautifully through gentle simmering and the right balance of sugar and lemon juice.
Small batch – Perfect for first-time jam makers!
Freezer-friendly – No canning required! Just cool, pack, and freeze.
Classic 1:1 ratio – Equal parts fruit and sugar for that traditional jam flavor and set.

Blueberry Freezer Jam Ingredients

Before you start this recipe, make sure you have everything you need.

Fresh blueberries – Rinsed and sorted. These naturally sweet berries are the heart of this jam and give it a beautiful deep color.
Water – A small amount keeps the berries from sticking or burning as they begin to cook.
White sugar – Helps thicken the jam, enhances the flavor of the blueberries, and acts as a preservative.
Lemon juice – Adds brightness, balances the sweetness, supports the thickening process, prevents sugar crystallization, and naturally preserves the jam.
Lemon zest – Totally optional, but worth considering! While I chose to leave it out, lemon zest can enhance the natural blueberry flavor and add a hint of brightness without extra liquid.

Old-Fashioned Blueberry Jam Recipe

Blueberries cook down into a soft, spreadable texture that’s perfect for jam! Follow the directions below to make your own.

STEP 1: Get everything ready. Having your tools and ingredients prepped ahead of time makes the whole process smoother.

Rinse and measure the blueberries.
Measure out the sugar and juice your lemon.
Wash 3 half-pint jars or freezer-safe containers with hot, soapy water.
Grab a medium saucepan, a spatula or wooden spoon, and a clean kitchen towel.

STEP 2: Cook the blueberries. Place the berries in a medium saucepan. Add 2 tablespoons of water to prevent sticking. Bring to a gentle boil over medium heat.

STEP 3: Soften the fruit. Simmer over medium heat for 5–7 minutes, stirring occasionally, until the berries break down. Mash them lightly with the back of a spoon if you prefer a smoother texture.

STEP 4: Add the sugar and lemon juice. Once the fruit softens, stir in the sugar and lemon juice.

STEP 5: Cook to thicken. Keep cooking over medium heat, stirring often, until the sugar fully dissolves and the mixture begins to thicken, about 15–20 minutes. You’ll notice the color deepen and the jam start to coat the back of a spoon.

STEP 6: Fill the jars. Turn off the heat and move the saucepan off the burner. Let the jam cool at room temperature on a trivet or heat-safe surface. Once it has cooled, spoon the jam into clean, freezer-safe jars or containers, leaving about ½ inch of space at the top to allow for expansion.

STEP 7: Seal the jars. Place the lids on the jars and twist them just until they’re fingertip tight—snug, but not overly tight. This gives the jam a little room to expand safely as it freezes.

STEP 8: Store for later. Since this jam isn’t canned using a water bath, it needs to be stored in the freezer or refrigerator to stay fresh. Keep frozen for up to 12 months, and once thawed, use within 2–3 weeks.

What Does Blueberry Jam Taste Like?

Blueberry jam is sweet, mild, and slightly tart. It has a smooth, soft texture with bits of berries throughout. The flavor is comforting—perfect for spreading on toast, stirring into yogurt, or topping pancakes. If you like the taste of fresh blueberries, you’ll enjoy this jam.

Ideas for Gifting and Using

Homemade blueberry jam makes a thoughtful and practical gift. You can fill small jars, wrap them with ribbon or fabric, and attach a handwritten label or recipe card. For an extra special touch, pair the jam with a loaf of banana bread, a bag of pancake mix, or a box of homemade scones. These simple gifts feel personal and cozy, and they’re easy to put together.

Once your jam is ready, there are so many creative ways to use it:

Add a swirl to lemon muffins or pound cake batter before baking. The jam creates a pretty marbled effect and adds a pop of blueberry flavor.
Layer it into vanilla ice cream or yogurt parfaits with granola and fresh berries for a quick breakfast or snack.
Spread it over graham crackers with cream cheese for a fun, kid-friendly treat that tastes a bit like blueberry cheesecake.
Try it in grilled sandwiches with turkey and brie. The sweetness of the jam pairs nicely with savory ingredients.
Use it to fill homemade hand pies or toaster pastries for a fun baking project with delicious results.
Stir a spoonful into lemonade or sparkling water to create a light and refreshing blueberry spritzer.
Spoon it over warm baked brie and finish with chopped nuts for a simple party appetizer.
Add it to thumbprint cookies or whisk it into a homemade salad dressing for a touch of fruity flavor.

More Kid-Friendly Recipes

Looking for more recipes to add to your recipe binder? Here are some of my favorites:

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Blueberry Jam

This small-batch blueberry jam is made with just blueberries, sugar, and lemon for a simple, flavorful spread that's perfect for freezing, sharing, or enjoying by the spoonful.

Course: Condiment

Keyword: Blueberry Jam

Servings: 3 half-pint mason jars

Author: Melissa Lennig

Ingredients

1.5 lb blueberries stemmed and washed
2 tbsp water
1.5 lb white sugar
1 lemon juiced

Instructions

Cook the berries: Place the blueberries in a medium saucepan with 2 tablespoons of water to prevent sticking. Bring to a boil over medium heat.
Soften the fruit: Gently simmer for 5–7 minutes, stirring occasionally, until the berries are soft and starting to break down. Mash them lightly with a potato masher or the back of a spoon if you prefer a smoother texture.
Add sugar: Stir in the sugar and lemon juice. Continue to simmer, stirring often, until the sugar fully dissolves—about 15–20 minutes.
Jar the jam: Turn off the stove and remove the jam from the hot burner. Let it cool to room temperature on a trivet. When cool, spoon the jam into clean freezer-safe jars or containers, leaving about ½ inch at the top for expansion. Place the lids on the jars, tightening them until they’re fingertip tight.
Store: Since this jam isn’t shelf-stable, it must be kept refrigerated (use within 4 weeks) or frozen (use within 1 year) to stay fresh.

Notes

The jam will be very hot! Please handle with care.