Small Batch Blueberry Jam

Simple and easy, the delicious flavor of the blueberries takes center stage.

Prep Time15

Cook Time30

Total Time45

Course: Condiments

Cuisine: American

Servings: servings | Makes 1 1/2 cups

Calories: 71

Equipment

Sterilized canning jars (See note below)

Ingredients

▢ 2 cups (12 oz) fresh or frozen blueberries
▢ 3/4 cup granulated sugar
▢ 2 teaspoons fresh lemon juice
▢ Pinch of ground cinnamon

US - Metric

Instructions

In a medium saucepan over medium heat, combine 1 cup of the blueberries, the sugar, lemon juice, and cinnamon. Cook until the berries are bubbling and have begun to soften, 6 to 8 minutes. This may take a few extra minutes if using frozen berries. Stir in the remaining 1 cup blueberries.
Reduce the heat to low and continue cooking until all the berries are soft and a spoon leaves a line of separation in the jam when scraping the bottom of the pan, 25 to 40 minutes.
Cool and fill clean glass jars or freezer-safe containers. Store in the refrigerator for up to 4 weeks or freeze for longer storage.

Notes

Refrigerator Jam Safety

Use sterilized heatproof jars. To sterilize, wash jars and lids in hot, soapy water, rinse well, then either run them through a dishwasher’s sanitize cycle or submerge in boiling water for 10 minutes; let air-dry (do not towel-dry). Fill hot, cap, and refrigerate promptly (≤40°F). Use clean utensils—no double-dipping. Keep 2 weeks (low-sugar: 7–10 days). If any mold appears, discard the entire jar—do not taste. For longer storage, freeze up to 3 months with ½-inch headspace. Label and date.

Nutrition