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Quick blueberry jam recipe

Quick blueberry jam recipe

  • Recipes
  • Dish type
  • Preserves
  • Jam

Easy and quick to make. I love this blueberry jam, and there's no pectin required. Perfect for breakfast with a good coffee on bread and butter.

145 people made this

IngredientsServes: 6

  • 1kg blueberries
  • 750g granulated sugar

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Wash and dry the blueberries. Add them with the sugar to a large saucepan and cook 20 minutes over medium heat.
  2. Pour into sterilized jars (see footnote) and seal.

To sterilize jam jars:

First, wash the jam jars and lids; allow to dry on a rack or clean paper towels. To sterilize: Warm the glass jars for 20 minutes in a preheated low oven.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (1)

This is a great recipe but it doesn't have enough information for people that have never made jam before.I was able to make it because I've made blackberry jam before.Overall it did help me but perhaps more info for rooky people-16 May 2013


Easy Blueberry Jam – Make it on the Stove Top or in Your Instant Pot

This blueberry jam recipe makes a small batch that can be stored right in the refrigerator.

Whether you’ve lucked into some fresh blueberries at the market, or you’re harvesting plenty from your own blueberry bushes, this recipe is easy to make and results in a small batch of blueberry jam that doesn’t require you to learn about the canning process. You’ll gobble this up before it has a chance to go south.

Spread this blueberry jam on toast, use it to top waffles or pancakes, or use it in a peanut butter and jam sandwich.

Ready to DIY your pantry with healthier ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.

Two ways to make this blueberry jam recipe

You can make this easy blueberry jam recipe on the stovetop or in your Instant Pot. There are directions below for both choose the method that works best in your kitchen!

5 Easy Steps to Transform Your Pantry!

Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.

Blueberry jam ingredients

You’ll start with fresh blueberries, of course. You can sweeten the jam with either sugar (I prefer organic) or honey. If your blueberries are really sweet, feel free to reduce the amount of sweetener or skip it entirely for a sugar-free blueberry jam.

Since this is not a recipe for canning blueberry jam, you can be a bit experimental with the flavors. (It’s important not to alter recipes when preserving food for long-term pantry storage.)

This recipe calls for adding cornstarch as a thickener. If you’d prefer not to use it, you can simply eliminate that step and cook the blueberries over low heat for longer. As the liquid evaporates, the jam will naturally thicken.

★ Did you make this easy blueberry jam recipe? Don’t forget to give it a star rating below!


Nutrition Facts

Serving size 1 cobbler

Amount Per Serving
Calories 140
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 14%
Total Sugars 17g
Includes 7g Added Sugars 14%
Protein 3g
Vitamin D 0mcg 0%
Calcium 26mg 2%
Iron 1mg 6%
Potassium 111mg 2%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Baking with Preserves and Jams

Let&rsquos start with a reader favorite (and one of mine, too!) &ndash Jam-Filled Doughnut Muffins! They&rsquore a magical muffin-doughnut hybrid that you&rsquore likely to find yourself making again and again.

Any time cream cheese and blueberries are together, I&rsquom completely on board. These Blueberry Jam Cream Cheese Bars are an absolute delight. They&rsquore buttery, sweet, and irresistible!

With peach preserves in both the cookies and the glaze, these Peach Shortbread Cookies have wonderful flavor. There&rsquos an extra step to getting the preserves added to the cookies, but it&rsquos a simple one and well worth the extra time.

Brown Butter Almond Cake with Apricot Whipped Cream features one of my favorite ways to use preserves. Just mix them gently into sweetened whipped cream for a quick and easy frosting! That apricot topping is just the perfect finish for this nutty cake.

If you have some puff pastry in your freezer, then you very likely have what you need to make a batch of these Berry Cream Cheese Pastry Swirls. These little pastries are perfect for a sweet breakfast or brunch treat, or just for a snack.

If you&rsquore looking for quick and easy, this Blueberry Croissant Bread Pudding is just the thing. With bakery croissants and blueberry (or another variety) preserves, you can make an incredible dessert that will very likely end up on your go-to recipes list.

Raspberry Lemon Icebox Pie is a great choice when you want dessert but don&rsquot want to spend a lot of time in the kitchen. You can have this made and chilling in about 20 minutes. The only tough thing is waiting through the chilling time to eat it!

Most of us probably associate Linzer Cookies with holiday time, but there&rsquos no reason not to enjoy them whenever you get a craving. And these Linzer Bars make that a lot easier with less rolling and cutting. I like to use a variety of preserves or jams in these, but you can also just pick your favorite.

We can&rsquot talk about fruit spreads without involving peanut butter. These Peanut Butter and Jelly Thumbprint Cookies feel like nostalgia in a cookie. It&rsquos fun to fill these with different flavors of jellies or preserves for an easy way to offer some variety.

Berry Swirl Pound Cake is an easy way to add a little interest to your usual pound cake game. This is just the kind of cake to enjoy all day long, from a sweet morning treat to a snack to dessert!

Blueberries and lemons are a great flavor pair, and that seems especially so in these Lemon Blueberry Cheesecake Bars. That layer of blueberry preserves between the crust and the filling is the perfect complement to that lemony filling!

Almond Apricot Sandwich Cookies are a great example of doing more with less. These cookies skip more elaborate fillings in favor of apricot preserves, which add a touch of sweetness to the nutty cookies.

Strawberry Magic Bars offer a fruity twist on the class magic bar formula. I like to add white chocolate and hazelnuts along with the strawberry preservers, but these are perfect for experimenting with other flavors.

Blueberry Jam Cake takes an already good vanilla cake and ups the ante by adding a good dose of blueberry jam to the batter. The result is a lovely cake with fantastic flavor. And that cream cheese glaze doesn&rsquot hurt, either.

There is certainly no shortage of bar recipes made with fruit spreads, even on this list. But Raspberry Coconut Oat Bars seem somehow extra good. The crust, the preserves, the coconut&hellip they all come together for a really fantastic treat.

Italian Jam Crostata has a permanent spot on my go-to quick and easy desserts list. Not only can you have this assembled and in the oven in short order, but you very likely have everything you need to make it at any given time. And it&rsquos delicious to boot!

This lovely, soft, sweet Black Cherry Sour Cream Coffee Cake features a swirl of black cherry jam that makes it irresistible. Enjoy a slice for brunch, a coffee break, or dessert.

As much as I love homemade whipped cream to top off dessert, swirling a bit of fruit preserves into it makes it even better. That&rsquos the case with this Vanilla Bean Cheesecake for Two. Sure, it&rsquos great all on its own, but that fruity whipped cream topping makes it extraordinary!

I hope you&rsquore inspired to go check your stash of jams and preserves so you can try some of these fruity recipes. As you can see, there are plenty of delicious treats just waiting to be made!


Blueberry Jam Cake Bars

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 - 16 Bars 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Blueberry Jam Cake Bars are quite literally a bar version of cake. They’re soft, moist, and the blueberry jam layer in the middle makes them a delicious breakfast or dessert option!

Ingredients

  • 2 1/4 cups ( 293g ) all purpose flour
  • 1 1/4 cups ( 259g ) sugar, divided
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 1/2 tsp ground cinnamon, divided
  • 3/4 cup unsalted butter ( 168g ), melted
  • 1/4 cup ( 58g ) sour cream, room temperature
  • 2 tsp vanilla extract
  • 1 egg
  • 1/2 cup ( 164g ) blueberry jam

GLAZE

Instructions

1. Preheat oven to 350°F (176°C) and line a 9 inch square baking pan with aluminum foil or parchment paper.
2. Combine flour, 1 cup (207g) of sugar, baking powder, salt and 1 teaspoon of cinnamon in a large mixer bowl. Set aside.
3. Whisk together melted butter and sour cream in another medium sized bowl.
4. Add vanilla extract and egg to the butter mixture and whisk until well combined.
5. Add wet ingredients to dry ingredients and beat until well combined.
6. Spread about half of the batter into the bottom of the prepared pan.
7. Spread the blueberry jam into an even layer on top of the batter.
8. Crumble the remaining batter and drop over the blueberry jam, forming an even layer.
9. Combine remaining 1 1/2 teaspoons of cinnamon and 1/4 cup (52g) of sugar in a small bowl, then sprinkle over the top of the batter.
10. Bake bars for 20-25 minutes, then remove from oven to cool completely.
11. If you want to add the glaze, combine all ingredients in a small bowl and whisk until smooth. Drizzle the glaze over the bars.
12. Cut bars into squares. They can be stored at room temperature or in the fridge. I loved them both ways.

Keywords: blueberry jam recipe, blueberry cake, blueberry cake recipe, breakfast bars recipe, cake bars, breakfast bars recipe, dessert bars, easy blueberry recipe


Jam making Tips

The important things are to sterilise your jars, freeze some saucers for testing and always stir your jam or you will burn it to the bottom or your pan.

If you get the set too runny you can always pour back your jam and boil it up again until it reaches setting point. You get better at judging this as time goes on but I’ve only ever got it wrong once. I like a soft set jam but I pushed the boundary a bit far that time.


If you have blueberries that are super sweet that you don&rsquot want to add more sugar than needed or if you like a lower sugar jam there is an easy recipe adjustment.

  • Add 2/3 cup of water or unsweetened fruit juice, just as apple or pear, to the blueberries and lemon juice.
  • Substitute 3 Tablespoons of Ball Low or No-Sugar Needed Pectin in for the Classic pectin.
  • Reduce the sugar to 1 cup.
  • The jam will be looser in consistency and set than the classic recipe but will still be delicious!

Canning Jam vs. Refrigerator Jam:

I’m not a big canning person. I don’t own canning equipment, and it’s not really my kind of thing. But I enjoy making things in jars and keeping them in the fridge for an amount of time long enough to make sure my family has time to consume them. Refrigerator jam isn’t meant to can. It’s meant to eat within a couple of weeks. That’s what we’ve got here with this jam.


This recipe comes from the cookbook: Celebrate Every Day- Recipes for Making the Most of Special Moments with Your Family by Jaime Richardson. I love this book. My son and I took a peek at it together, and we put sticky notes on a whole bunch of things that we wanted to try together… like Fried Chicken Strips, Homemade Snow Caps, Fresh Peach French Toast Bread Pudding, Homemade Cream Soda and Maple- Vanilla Crunch Granola. It’s adult food that kids like too.


Tips and How to Make and Freeze Blueberries for Jam or Jelly:

  1. If you have fresh blueberries and want to save them to make this blueberry jam recipe for a later time simply freeze your fresh flowering fruit. And please consider that the amount of water in berries varies as do the size of the berries.
  2. When making a homemade jam with fresh berries, simmer until slightly thick in consistency (not watery). So for smaller wild blueberries less cooking time is needed, and full-bodied plump blueberries slightly longer.
  3. The best blueberries are freshly picked. Remove any stems or stray leaves, and place berries in a colander and rinse thoroughly. Let the blueberries dry on a towel to release extra water.
  4. Pat the blueberries dry with a towel. Put the dry blueberries in a Zip-lock back pushing out any extra air. Place in the freezer until ready to use. Or arrange blueberries on the towel lined baking sheet. The towel helps the blueberries not to stick during the freezing process.
  5. Freeze the blueberries in the freezer for about 4 hours. After 4 hours, transfer them to a freezer Zip-lock bag if not previously done.

Reader Interactions

Comments

September 08, 2019 at 4:11 pm

Hi ive made blueberry jam and it's not set. Can you tell me the best way to save it I have also a lot of cooking apple s was wondering if to add some. I used 1kello and a tiny bit mor approx130grams and a kello of sugar also juice of a lemon. With no luck. Have done before it always was fine thank you Patricia Kinley

September 10, 2019 at 7:39 am

I normally just use regular table sugar to make jam. If you have added extra ingredients then I might need extra cooking time. However, sometimes it can still be difficult to make the jam set. In this case you can use Jam Sugar or Gelling Sugar (US name). This type of sugar will make homemade jam set better. I hope this answers your question.

cook the jam again, as in reheat it and mix in 2 tablespoons of powdered sugar. Also make sure it gets to the temperature where It coats the back of a spoon and when you drop some of the liquid on a plate and run your finger through it, it doesn't run back together. Re-can it and enjoy!

Deborah Rosenberg Alexander

I just made the jam with our hand picked blueberries this morning. I cooked it with some extra apple peels for natural pectin. However, when it was still a little runny, I added a slurry of juice with a tsp. of tapioca powder. Worked well. This ham is quite delicious.