Looking for a delicious and Easy Blueberry Jam Recipe? You’re in the right place! This small-batch jam has a bright hint of orange and comes together in only 15 minutes. With just a handful of ingredients and a few simple steps, it’s proof that homemade really can be better than store-bought.
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I originally made this Easy Blueberry Jam for the filling in my homemade blueberry rolls—but my husband got to it first and polished off half the jar before I could fill the dough. I ended up making strawberry sweet rolls instead (delicious, but not the plan), and that happy little kitchen disaster made me realize something important. This jam wasn’t just a filling—it was a star all on its own. Bright, citrusy, and bursting with blueberry flavor, it deserves its own recipe.
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Ingredients & Substitutions
There are only 5 simple ingredients in the homemade jam (and not on is a preservative!) so there's not too many options for substituting, but I'll go through each of them and let you know where you can make changes based on your mood and your pantry:
- Blueberries - This is a recipe for blueberry jam, so I assume you like them, but maybe you can't find fresh blueberries. Frozen will work great, you just might need to cook them for a few minutes longer.
If you want to use a different berry (I love raspberry and blackberries), most berries will have the exact same cooking instructions, although strawberry jam may need to simmer longer or may need another teaspoon of cornstarch. - Cornstarch - While blueberries have natural pectin, they have less than other fruits and need to be cooked longer to thicken, so I add some cornstarch to shorten the time it takes to get jam in you mouth. If you don't want to use cornstarch you can just simmer your jam for a longer period of time, up to 30 minutes.
- Granulated sugar - Also known as caster sugar in some countries, this is basic white sugar. If you want to add a deeper flavor with caramel notes, you could replace it with brown sugar.
- Orange juice and zest - I just feel like lemon and blueberry is so 1990 and they should've broken up decades ago. I prefer the flavor of orange in my blueberry treats. You can actually use any citrus you want. Other than being a great balance to the sweetness of the jam, it also helps the fruit to maintain its bright color, so you'll want to make sure you add some kind of citrus.
See recipe card below for a full list of ingredients and measurements.
Quick Recipe Video
Step-by-Step Instructions
I don't just call this the easiest homemade blueberry jam recipe for no reason. It is literally so easy. Follow along with the pictures below, and then gather your ingredients and make yourself some delicious homemade preserves.
BTW you might be wondering what the difference is between jam and preserves. Jam is made with crushed or mashed fruit for a smooth, spreadable texture, while preserves contain larger chunks or whole pieces of fruit for a more rustic bite. I mash up some of the fruit and leave some of the fruit whole because I like the texture, so I'll call it whatever I like!
Step 1: In a saucepan, combine blueberries, sugar, one tablespoon of orange juice, and orange zest. Cook over medium heat, stirring with a wooden spoon or silicone spatula, until thick and jammy (8 to 10 minutes).
Step 2: If you want a smoother texture, you can use a potato masher, or the back of a spoon, to mash some of the berries. Whisk one tablespoon of cornstarch into 2 tablespoons of orange juice and drizzle into the jam.
Step 3: Stir until thickened, about 1 to 2 minutes longer
Step 4: Transfer to glass jars allow to to cool completely before placing the lids and refrigerating.
How to use: Makes about 1 ½ cups of jam. Spread on brioche toast, fluffy biscuits, tender scones, or english muffins, dollop onto pancakes, drizzle on ice cream, share as gifts, make the best PB&J, or freeze for emergency jam.
Plate Test
One of the biggest questions that I hear from readers is "How do I know if my preserves or jam are thick enough?" First of all, whatever the thickness of your refrigerator jam, it's still going to be delicious. If it's too thin to spoon it's going to make a delicious syrup. But here's how to be sure:
- Freeze a plate - Before you start making your jam, stick a small plate or saucer into the freezer to get really cold.
- Drop a dollop - When you think you have the thickness you're looking for, place a small spoonful of jam onto your frozen plate and pop it back into the freezer for about 1 to 2 minutes.
- Good wrinkles - Remove the plate from the freezer and give the edge of the jam a nudge with your finger. If it wrinkles up and doesn't run off the plate, it's the perfect thickness. if your finger slides right through, give it another minute or two of bubbling on the stove.
Helpful tips
Whether you are a frequent jammer, or a first-timer, here are some simple tips to a delicious pot of blueberry jam.
- Use a heavy-bottomed saucepan - This helps prevent the sugar from scorching as the jam cooks down.
- Use a wooden spoon or silicone spatula - The acidity in the fruit and the citrus can react with some metals, particularly aluminum, and can add an unpleasant metallic taste to your jam. Eww.
- Stir often - Especially once it starts bubbling to keep it from sticking or burning.
- Taste as you go - Feel free to adjust the sweetness or acidity with a little more sugar or citrus to suit your taste.
- Let it cool completely before judging the texture - Jam thickens as it cools, so don’t panic if it looks runny in the pot.
Recipe FAQs
Yes! Frozen blueberries work just as well as fresh. No need to thaw them. Just add a couple of extra minutes to the cooking time.
Yes, but it will be looser. You can simmer the jam a little longer, up to 30 to help it naturally thicken, or substitute with arrowroot or a teaspoon of chia seeds for a different texture.
Did you try this recipe?
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I appreciate you!
-Cynthia
📖 Recipe
Easy Small Batch Blueberry Jam Recipe
Equipment
Ingredients
- 2 cups (400 g) blueberries 2 pints, fresh or frozen
- ½ cup (100 g) granulated sugar
- 1 tablespoon orange zest
- 3 tablespoons orange juice divided
- 1 tablespoon cornstarch
Instructions
- In a medium saucepan, combine the blueberries, sugar, orange zest, and 1 tablespoon of the orange juice.
- Cook over medium heat, stirring frequently, until the berries burst and the mixture becomes thick and jammy, about 8 to 10 minutes.
- In a small bowl, whisk the cornstarch into the remaining 2 tablespoons of orange juice until smooth.
- Slowly pour the cornstarch mixture into the bubbling jam, stirring constantly. Cook for 1 to 2 more minutes, until the jam thickens to your liking.
- Remove from heat and transfer to a heat-safe bowl or jar. Let cool to room temperature, then cover and refrigerate.
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Video
Notes
Before you start cooking, place a small plate in the freezer. To check if your jam is ready, drop a spoonful onto the cold plate, wait 30 seconds, then push it gently with your finger. If it wrinkles and holds its shape, it’s good to go. If not, simmer a little longer and test again. Storage Tips
Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months. Thaw in the fridge before using.
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