This Easy Blueberry Jam is made with only 2 ingredients. No pectin or canning required!
With this recipe, you are two ingredients away from homemade blueberry jam! No really, you are. Just two ingredients: fresh blueberries and sugar. No pectin, no fillers, no starches. SO easy. And it’ll only take you about an hour! Plus, there’s no need for fussing with having to seal the jars on this jam…it’s a small batch so you can keep it in your fridge for up to 4 weeks, if it lasts that long!
This is a small batch of jam, making about 2 1/2 cups.
- 2 lbs blueberries (about 6 heaping cups)
- 1 1/2 cups sugar
- Prepare your jars by boiling the lids, rings, and jars in boiling water for 5 minutes.
- In a wide saucepan or skillet on low-medium heat, add blueberries and sugar.
- Stir to combine.
- Then use a potato masher to smash up the blueberries and release their juices.
- Turn up the heat to medium, then cook the blueberry mixture until it is gently boiling.
- Keep cooking and stirring until the mixture thickens. You must, must stir constantly or your jam will burn. As well, the constant stirring will help to prevent the jam from splattering out of the pan. You will likely need to cook the jam for 30 or more minutes.
- You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon.
- Remove from heat and let cool completely before serving.
- If this jam is too chunky for you, you can use a hand blender to puree it.
Note: Because the batch of this jam is so small (2 1/2 to 3 cups), and because this jam can be refrigerated for up to 4 weeks, you don’t really need to seal the jars. It’s really just more of a hassle because 4 weeks is plenty of time to finish every last drop of this sweet goodness!
[Source: A Pretty Life in the Suburbs, Jo-Anna Rooney]