By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
86 cal · 90 min
Summer Blueberry Jam
Recipe GLPRab4c2ec569eb34
A classic homemade blueberry jam made with fresh summer berries, sugar, and lemon juice. This recipe combines just-ripe and slightly under-ripe blueberries to achieve the perfect balance of flavor and natural pectin for a beautifully set jam with bright, fruity taste.
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Ingredients
3½ pounds Blueberries, fresh, mostly just-ripe with some under-ripe berries
1¾ pounds Sugar
¼ cup Fresh lemon juice
Directions
Rinse the fresh blueberries thoroughly under cool running water and drain well. Sort through them gently, removing any stems or damaged berries. Measure out 3 pounds 8 ounces of sorted berries.
Place the blueberries in a large, heavy-bottomed pot (at least 8 quarts capacity). Using a potato masher or the back of a wooden spoon, gently crush the berries to release their juices. Work in batches if needed, mashing until about half the berries are broken down while leaving some whole berries intact.
Measure 1 pound 12 ounces of sugar and add it to the crushed blueberries in the pot. Stir well to combine, ensuring all the sugar is distributed throughout the berries.
Squeeze fresh lemons to obtain 1/4 cup of juice, straining out seeds and pulp. Add the strained lemon juice to the berry-sugar mixture and stir to combine thoroughly.
Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring frequently to help dissolve the sugar and prevent sticking. Once boiling, reduce the heat to medium and continue cooking uncovered.
Maintain a steady, vigorous simmer for 30 to 45 minutes, stirring occasionally, until the jam thickens. Test for doneness by placing a small spoonful of hot jam on a chilled plate; it should wrinkle slightly when pushed with your finger and hold its shape. The mixture should reach 220°F on a candy thermometer.
Remove the pot from heat. Skim off any foam from the surface using a clean spoon. Let the jam cool for 5 minutes, then transfer to sterilized jars, leaving 1/4 inch headspace. Seal according to standard canning procedures, or refrigerate in airtight containers for up to 3 weeks.
Comments
This is a straightforward jam that costs almost nothing: a quart of blueberries runs $4–5 at any Charlotte chain, sugar is a dollar pantry staple, and lemon juice is either fresh or bottled—no special stops required. The stated time is honest if you're using a food mill or sieve; expect an extra 15 minutes if you're cooking berries whole and then straining. The real appeal is that it makes a year's worth of spreads from a summer purchase, reheats perfectly, and a jar of homemade jam lasts weeks in the fridge or months frozen. Blueberries peak in North Carolina in early summer, so timing this when local berries hit Harris Teeter or farmers' markets locks in the best flavor and price.
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