My Lemon Blueberry Jam recipe is sweet, fruity, and so easy to make. Made with three simple ingredients, it’s ready to use in about 30 minutes, doesn’t require pectin and is made without any refined sugars!

My Better Than Store-Bought Lemon Blueberry Jam Recipe

Because I promise you that you can make this yourself and it’ll be 100 times better!

Here’s my thing with jam – whenever I need it, I rarely have it but almost always have the fruit I would need to make it from scratch. You get what I mean? Hence, this recipe for homemade blueberry jam was born because I always have blueberries but rarely have blueberry jam, haha.

Thankfully making your own homemade jam is EASY. You just need a few ingredients, a pot, and a little patience and you’ve got the most delicious fruit jam that you can use in so many different recipes. I’m not saying that you’ll never want to buy jam again after making this recipe (although it’s certainly a possibility!) but what I am saying is that if you have fruit and want jam but don’t happen to have any then after reading this post you’ll know exactly what to do.

All the details, tips, and tricks you need are in this blog post so give it a read and then feel confident then you whip up a batch of homemade blueberry jam whenever you need it!

— xo, Ashlea

Recipe Ingredients

Fresh Blueberries: there are few things better than fresh blueberries, and this recipe makes them the star of the show. Be sure to thoroughly rinse and drain your blueberries before using.
Maple Syrup: sweetens the jam without the need for refined sugar. I haven’t tested this recipe with other sweeteners, but I imagine honey or agave would work well!
Lemon Juice: this adds that delicious lemon flavor that pairs so well with blueberries.

How to Make Blueberry Jam without Pectin

Combine the ingredients. Add all the ingredients to a large pot, and bring the mixture to a boil. Once it’s boiling lower the heat a bit to medium and then cook until the jam thickens and reduces.
Store. Let the jam cool. This is when it will really start to thicken. Then, transfer it to an airtight container and store it in the fridge.

How to Store

Store: Transfer cooled blueberry jam to an airtight container, and store it in the fridge for 3-6 months.
Freeze: Pour the jam into a freezer-safe jar, leaving room for it to expand at the top. Freeze for 3-6 months. Then, thaw in the fridge overnight to serve.

My Favorite Ways to Use Lemon Blueberry Jam

There are so many different ways to use this jam! Eat it off the spoon or use it in my lemon blueberry cottage cheese ice cream, blueberry pie bars, and no-bake lemon blueberry cheesecake bars recipes.

You can also use it as topping with blueberry baked oatmeal, high protein overnight oats, cottage cheese pancakes. The options are truly endless. So, feel free to get creative!

More Delicious Blueberry Recipes

I hope you give this Lemon Blueberry Jam Recipe a try! It’s sweet, flavorful, and so easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Lemon Blueberry Jam (without Pectin!)

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Author: Ashlea Carver
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 1.5 cups 1x
Category: Condiments
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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Description

Ingredients

Units Scale

18 oz fresh blueberries
1/3 cup maple syrup
1/3 cup lemon juice

Instructions

Add the blueberries, maple syrup, and lemon juice to a large pot.
Bring the mixture to a boil and then continue to cook over medium heat for 20-25 minutes until the jam has thickened and reduced.
Remove the jam from the heat and then let cool completely before transferring to a storage container. Store in the fridge.