Blueberry Jam

  • 4 cups fresh blueberries¬† (this weighed out to about 18oz)
  • 1/2 cup white sugar (add more to taste)¬†
  • 1 tablespoon fresh lemon juice¬†
  • 1 pinch ground cinnamon
  1. Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan;
  2. cook, stirring constantly, over medium heat until thickened, about 30 minutes.
  3. Mash with potato masher if necessary
  4. When stirring, you’ll know when it’s thickened just right when you can draw a line down the middle of the pan with the mixing spoon and it takes a second for the jam to settle back in place.


Makes about two cups.

To can / jar
While the blueberries boil in the sugar place canning lids in a water bath and bring to a boil.
When the blueberries are ready fill the jars just to the rim.
Wipe rims with wet cloth / paper towel to make sure they are free of any jam as this well mess with the seasling process.
Use a fork / slotted spoon to remove the lids from the boiling water.
Finger tighten on jars (not too tight but “on good”.
Invert jars on a kitchen towel to cool.
When cool set right side up and test seal by pressing on the middle of the lid. If there’s no sound there’s a proper seal.
If there is a sound use / refridgerate immediately.

Also this recipe was listed as specifically “pectin free” so don’t worry about that.