This post will be short and sweet because this blueberry jam is just so incredibly easy to make. It uses just three ingredients, requires no added pectin, and takes about 30-minutes to make.
If you’re wondering what the difference between the different types of fruit spreads are, I’ve made a post HERE that covers the topic. Similarly, I’ve created an article that explains how and why the process of making jams works so if you’d like to know and understand the details of the process check it out!
Now, let me tell you why you’re going to love this recipe!
- It requires just three simple ingredients.
- It is a great way to make use of extra seasonal fruit.
- If properly stored (canned and sealed in sterilized jars) it had a 2-3 yr shelf life!
- It uses a natural, low glycemic sweetener.
- It smells and tastes like fruity baked goods!
- It is gluten-free, clean-eating, vegan and vegetarian friendly.
- It takes under thirty minutes to make.
To make your blueberry jam you’ll need the following ingredients:
- Fresh Blueberries: Fresh is always best, however you can also use frozen berries too, just be aware that you will need to cook your fruit down longer to reduce the liquid which will allow your jam to thicken.
- Coconut Sugar: I love using coconut sugar for my jams because it has a naturally caramel-like flavor to it and once reduced actually thickens up like a caramel sauce. Even better, coconut sugar is rated as a low glycemic sugar which makes it one of the healthier natural sweeteners out there!
- Vanilla Extract: Combined with the caramel undertones of the coconut sugar, the addition of vanilla makes your jam smell and taste like it’s part of a delicious baked treat!
Now, it’s not included in the images since I rarely use it, however if your berries are very ripe they may not produce enough natural pectin to help your jam gel and set right. In the event of that you’ll need a 4th ingredient: Lemon Juice. Add 1/2 tbsp of fresh lemon juice to your jam while boiling to aid in assisting it to thicken.
Into a saucepan on med heat add your berries, the sugar and your vanilla. The addition of the vanilla instantly creates moisture that will allow you to coat your berries in the sugar and it helps the sugar to cook down faster. Remember to keep stirring your berries around to prevent them from burning. You can, if you prefer, begin to break and burst your berries to help them to break down faster.
As your berries cook down they will begin to burst and release their juices (and natural pectin). You can leave them as they are or mash them using a potato masher, or if you prefer a smooth jam, use an immersion blender to fully break the berries down. Let your jam simmer and bubble, stirring constantly as it thickens.
Once your jam reaches the stage where you can draw a line through it to reveal the bottom of the saucepan and it is viscous enough that it takes a moment or two to flow back and fill the drawn line then you’ll know it’s ready. Remove your jam from the heat and allow it to cool before pouring it into a jar or canning it.
Keep in mind that as your jam cools it will continue to set and thicken. The best way to determine your jam’s final thickness will be the next day when it has fully set (especially if you set it into the refrigerator).
And there you have it, a deliciously simple, three-ingredient blueberry jam!
You can use it right away like I did in the above image, or allow it to set fully in the refrigerator overnight for a glossy, heavenly thick fruit spread.
How do you like to use and enjoy your blueberry jam? Let us know below!
Here are some suggestions for you:
- As a filling for pastries
- As a layer between cakes
- As a topping for Greek Yogurt Breakfast Parfaits
- In your classic PB&J sandwiches
- Or how about as the filling for these PB&J Thumbprint Cookies
- As a decadent option you can swirl it into a rich mascarpone ice cream
- Or you can keep it simple and enjoy it spread over a slice of toast or freshly baked bread!
However you enjoy this jam, I can promise you it will be delicious! Enjoy!
Incredibly Easy Blueberry Jam
- 11 oz fresh blueberries
- ½ cup coconut sugar
- 1 tsp vanilla extract
Optional: ½ tbsp fresh lemon juice. (See notes).
- Set a saucepan on med heat and add in your blueberries, coconut sugar and vanilla.
- Toss your berries around to ensure that they are heating evenly and that the sugar doesn't burn.
- Continue cooking your blueberries stirring frequently. They will release their juices. You can either let them remain as they are, mash them further using a potato masher or even use an immersion (stick) blender to create a smooth jam.
- A good way to tell if your jam is thick enough is to drag your spoon or spatula through it to expose the base of the saucepan, if your jam is about ready, it will be thick enough that it takes a moment for the jam to flood in and fill the line you've drawn.
- Remove your jam from the heat and cool it before pouring it into a jar. As the jam cools it will continue to thicken and set (even more so when you put it into the refrigerator overnight).
- Store in the refrigerator for up to 2-3 months or if you've canned and sealed your jam in sterilized jars, for up to two-three years.
- If you are using berries that are very ripe then there is a chance they may not be able to produce enough natural pectin needed to allow your jam to set. In this case, you can add in the lemon juice which has natural pectin and will thicken your jam. You can add your lemon juice at any stage of cooking your jam.