Homemade Blueberry Jam with a Hint of Lemon


10 Tips for when cooking this dish

1. Use fresh, ripe blueberries for the best flavor and natural sweetness.
2. Ensure your jars are properly sterilized to prevent contamination and extend the shelf life of your jam.
3. Add a touch of lemon juice and zest to enhance the flavor and balance the sweetness of the blueberries.
4. Stir the jam frequently while it’s cooking to prevent it from sticking to the bottom of the pot and burning.
5. Test the jam for doneness by placing a small amount on a chilled plate; if it wrinkles when pushed with your finger, it’s ready.
6. If you prefer a smoother jam, you can blend the blueberries before cooking.
7. Use a wide, heavy-bottomed pot to cook the jam evenly and speed up the thickening process.
8. Skim off any foam that forms on the surface of the jam to ensure a clear, smooth finish.
9. Allow the jam to cool slightly before transferring it to jars to avoid breaking the glass.
10. Store the jam in a cool, dark place to preserve its color and flavor for longer periods.


Serve it with suggestions

1. Spread on toast or bagels for a delicious breakfast treat.
2. Use as a topping for pancakes, waffles, or French toast.
3. Stir into yogurt or oatmeal for a fruity twist.
4. Serve alongside cheese and crackers for a delightful appetizer.
5. Use as a filling for pastries, cakes, or cookies.
6. Mix into smoothies for added flavor and sweetness.
7. Spoon over ice cream or frozen yogurt for a refreshing dessert.
8. Pair with peanut butter for a classic PB&J sandwich.
9. Add to salad dressings for a sweet and tangy kick.
10. Serve with scones or biscuits for a traditional afternoon tea.



Q: Can I use frozen blueberries to make this jam?
A: Yes, you can use frozen blueberries if fresh ones are not available. Just make sure to thaw them completely and drain any excess liquid before cooking.

Q: How long does homemade blueberry jam last?
A: When stored in sterilized jars in a cool, dark place, homemade blueberry jam can last up to one year. Once opened, keep it refrigerated and consume within a month.

Q: Can I reduce the amount of sugar in the recipe?
A: Yes, you can reduce the sugar, but keep in mind that sugar acts as a preservative and helps with the setting process. The jam might be less firm and have a shorter shelf life.

Q: How do I know when the jam is ready?
A: To test the doneness, place a small amount of jam on a chilled plate and let it sit for a minute. If it wrinkles when pushed with your finger, it’s ready.

Q: Can I add other fruits to the blueberry jam?
A: Yes, you can mix other berries or fruits like raspberries, strawberries, or peaches with blueberries to create a mixed fruit jam.

Q: Do I need to use pectin in this recipe?
A: No, blueberries have natural pectin, and with the addition of lemon juice, the jam should set without additional pectin.

Q: How do I store the jam once it’s made?
A: Store the jam in sterilized jars in a cool, dark place. Once opened, keep the jar in the refrigerator.

Q: Can I make this jam without lemon?
A: The lemon juice helps with the setting process and adds a bright flavor. You can omit it, but the jam may be sweeter and less firm.

Q: What’s the best way to sterilize jars for jam?
A: You can sterilize jars by boiling them in water for 10 minutes or by running them through a hot cycle in your dishwasher without detergent.

Q: Can I make a larger batch of this jam?
A: Yes, you can scale the recipe up, but be mindful that larger batches may take longer to cook and reach the desired consistency.
Back to blog