HOMEMADE Blueberry Jam recipe made from 1 pint of blueberries! This easy to make no pectin, no sugar recipe is perfect for eating and canning. This healthy jam is delicious served over toast, pancakes, french toast and ice cream!
Blueberry Jam Recipe
We’re jammin’, I wanna jam it wid you. We’re jammin’, jammin’, And I hope you like blueberry jammin’, too.
I was craving fresh blueberry jam but I didn’t want to make a big batch of it, in fact I wanted to make jam with just 1 pint of blueberries. Maybe you’ll pick fresh blueberries from your garden or maybe you’ll pick up a pint of blueberries from the farmers market, either way you can enjoy this easy and quick recipe.
1 Pint Blueberry Jam
This jam recipe is incredibly easy to make! You’ll want to add 1 pint blueberries, honey, cinnamon and lemon juice to a saucepan. Bring it to a boil for about 30 minutes, or until it’s jam consistency, giving it a stir every few minutes to make sure it doesn’t stick to the pot.
This jam recipe can easily be tweaked to other berries – like blackberries or raspberries too! A few people reached out to me to ask me if they could use frozen blueberries in the recipe instead of fresh… well you can!
I prefer fresh berries for this recipe but frozen berries will still taste good. Just make sure to defrost the blueberries before you add to the pan, and keep a eye on the jam as the berries might cooker quicker than fresh ones.
How many cups is 1 pint of blueberries?
1 pint of blueberries equals about 2 cups fresh blueberries.
Don’t you love how flavorful blueberries are? I love that they’re so tiny but filled with flavor! They’re great to add to mini blueberry muffins, overnight oats, blueberry buckle or just enjoy on a piece of toast (like this jam!). In case you needed more reason to like blueberries, they also are high in antioxidants, boost brain health, support digestion and promote heart health!
I love spreading this blueberry jam on toast, scones (here’s my easy scones recipe), muffins, peanut butter and jelly sandwiches, pancakes, french toast or more. It’s also delicious served over ice cream! However you serve it – I hope you enjoy it!
Looking for more jam recipes?
If you like this Blueberry Jam recipe, try these other family favorite jams:
Need more Summer recipes? Try my Cantaloupe Salad and Half Sour Pickles!
Pin for later:
1 Pint Blueberry Jam
PrintIngredients
- 1 pint blueberries
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
Instructions
- Put all ingredients into a saucepan and stir.
- Bring to boil, then simmer for 30-35 minutes until jam consistency.
- Keep in jar refrigerated.
Video:
Julie Bacon says
I used frozen blueberries that I picked last summer and didn’t thaw them first, but I stayed with them until completely thawed and it worked out perfectly
!
Russ says
If I cut back on the amount of honey you use will it affect the stability of the recipe? Have you ever made it with less honey?
Dwight David says
Very yummy. Can’t consume refined sugar anymore so this is perfect. Allergies, not diabetic reasons.
Frankie Lee says
Hi, love blueberries,, and anything to do with honey is so good,,and This is was a good one, and easy
Debbie says
This is a wonderful recipe! So easy, so quick and sooooo good!
Jo says
Love love love love love this. Its delicious, easy and so much better than bought!! Thank you for sharing
Glenda says
I tried this recipe and I am very pleased with the results and so is my family. I didn’t cook it long enough, but that’s ok, we liked it as a fruit spread.
Kate says
How long will this keep in the fridge? Can’t wait to try it!
Annetta says
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quality websites online. I’m going to highly recommend this blog!
Karen says
Easy peasy – sadly, I also appear to have cooked it too long – once it cooled, it’s much thicker than expected and on the tart. Do you know if the tartness is a result of an overcook?
Pamela says
Hey Karen, my guess is that if it tastes too tart the blueberries were tart to begin with. A great way to remove tartness in the future is by adding a little bit of baking soda to it while it cooks. The baking soda will help neutralize the tartness, but you only need a little bit (I’m talking like start with 1/4 teaspoon)! Don’t be worried with the jam foams up when you add the baking soda, just keep stirring. Hope this helps! 🙂
Kerri says
Can this jam be frozen?
Pamela says
Yes, you can freeze this jam.
Natalie says
Absolutely delicious and so quick and easy to make!
Barbara clawson says
Just made this. Thank you sooo much!! It is awesome…and just the right amount at a time for a single person.
Jill says
I am going to make this recipe in the morning with my girls. Using fresh blueberries we picked today! How long will it keep in the refrigerator?
Theresa Langley says
Hi , I made the blueberry jam yesterday, I cooked it slightly longer than I should have, so it’s thicker, it’s not as sweet as jam usually is, tart taste, which for me( being diabetic) is good😃
Sue says
I made your blueberry jam this morning. It was still quite warm when we spread it on our Dutch Baby pancake and topped it with freshly whipped heavy cream. Oh, did I mention we are camping this week and cooking on a wood fire? It tastes delicious and surprised my fellow campers to have
made -in -camp jam! This campground has a brick oven at the pavilion and worked great for the Dutch baby.
Pamela says
Hey Sue, this makes me so happy to hear! I wish I was camping with you to taste that wood fire cooking! What else are you cooking there?
James says
Is this safe to just water bathe
Angela says
How many cups would equal 1 pint blueberries?
Pamela says
Hey Angela, 1 pint of blueberries equals about 2 cups. Enjoy the jam!