Wow, let me show you guys how easy it is to make this homemade blueberry jam.
I have a pretty big obsession with jam. I’m that person that puts jam on my pancakes/waffles instead of syrup, not to mention my biscuits or toast. And jam/preserves > jelly any day!
Imagine my disappointment when I was reading the nutrition label of my favorite store-bought jam, and the ingredients list was a mile long and full of stuff I couldn’t pronounce.
My great-grandma, a true Mississippi native, would make all sorts of canned items including preserves. So I knew I had to make her proud & make my own version of jam going forward – healthier, cheaper, and tastier than what you find at the store.
This recipe for my homemade blueberry jam only has 3 ingredients, no funky additives, and comes together super easily. Some people add pectin, which helps bind the liquid and sugar to make a gel. However, we’re going to use lemon juice instead. Lemon juice is a natural source of pectin, plus it helps prevent the growth of bacteria as it is stored in the fridge!
In the instructions, I include a freezer method that you can use to ensure the jam is ready since I don’t have a food thermometer (but if you do – you want your jam to reach 220°F.)
Once you start making your own jam, you are going to be hooked! Try a strawberry or raspberry version… or maybe even apple butter? Yum!
Homemade Blueberry Jam (No Pectin!)
- 2 cups blueberries
- ½ cup granulated white sugar
- 2 tbsp. lemon juice
- Rinse blueberries. Add blueberries, sugar, and lemon juice to a pan and cook on medium heat until it begins to boil, stirring constantly.
- Reduce the heat to low and cook for about 12 minutes. While it simmers, smash some of the blueberries with the back of a spoon.
- Set a plate in the freezer for about one minute. Drop a quarter-sized amount of the jam onto the plate and put back in the freezer for another minute. If you can run your finger through and it wrinkles up, your jam is ready!
- Add the jam to a mason jar and let cool completely.
- Once the jam is cooled, seal and store in the fridge. You can eat this right after cooking, but it will continue to thicken to a more jam-like consistency after being in the fridge overnight.
- Serve on biscuits, toast, pancakes, or anything else you can think of. Enjoy!
The Coined Breakdown
- Total Cost (1 tbsp.): $0.19
- Total Cost (8 oz. jar): $2.14
- Those Other Guys: $2.53 per jar