LEMON BLUEBERRY JAM

Lemon Blueberry Jam comes together with juicy fresh blueberries, a splash of fruit juice, low-sugar pectin, & just the right balance of sugar and lemon!

If you’ve never tried Lemon Blueberry Jam, this is the recipe for you. The lemon doesn’t just add tartness, it brings out the natural sweetness of the blueberries in a way that makes every bite taste like summer. I especially love it piled onto a warm, fresh-from-the-oven muffin, and once you try it, you’ll want it to be part of your morning routine too.

Blueberry Lemon Jam- Canning Methods

While this post focuses mainly on the recipe, I’ll briefly touch on preservation methods—specifically water bath canning, which is the method I used.

If you want to learn about the no bath method, you can look at the Inversion method here, and if you want more in-depth details about water bath canning, this is a great tutorial.

You will want to make sure that if you are water bath canning, that you use new sealing lids, and that you do not reuse lids from previous canning experiences. Jars and rings can be reused, but lids are single-use to ensure a proper seal.

Blueberry Jam Ingredients

Blueberries– Provide the fresh, juicy base of the jam and deliver its natural sweetness, flavor, and rich color.

Fruit juice– Adds liquid for smooth consistency while also enhancing the overall fruit flavor and helping the mixture cook evenly. I used Welch’s Black Cherry Grape, any dark color fruit juice of your choice will work great.

Sugar and pectin– These ingredients work together to sweeten the jam and create the thick, spreadable texture as the mixture gels.

Lemon zest and lemon juice– Bring brightness and acidity, balancing the sweetness and intensifying the fresh blueberry flavor.

Tips for making this Blueberry Jam Recipe

Full instructions in the recipe card below, but here are a few tips for making the process easier!

• Mash Thoroughly for Even Texture: Make sure you fully crush or blend the blueberries before heating so they release their natural juices early—this helps the jam cook down evenly and prevents large chunks from throwing off the final texture.
• Incorporate Pectin Slowly: Add the pectin gradually while stirring constantly to avoid clumping, since undissolved pectin can affect how well the jam sets later on.
• Don’t Rush the Hard Boil Stage: Don’t rush the “hard boil” stage—this is where the jam actually activates and thickens, so it needs sustained heat even while stirring to properly reach the gel point.
• Use the Freezer Test for Accuracy: Always test the set with a chilled freezer spoon method before finishing the batch, since jam can look runny while hot but still set perfectly once cooled.

How long does homemade blueberry jam last?

Once opened, homemade blueberry jam will typically last up to 3 months in the refrigerator when stored in a clean, airtight jar. Always use a clean spoon when serving to help extend its freshness and prevent contamination.

If properly sealed using the water bath canning method, unopened jars can last about 1 year when stored in a cool, dark place like a pantry. Over time, the flavor and color may slowly fade, but the jam will still be safe if the seal remains intact.

Freezer jam has a slightly shorter shelf life and will last about 3–6 months in the freezer. For best quality, thaw it in the refrigerator overnight and avoid refreezing once it has been defrosted.

Lemon Blueberry Jam

Lemon Blueberry Jam comes together with juicy fresh blueberries, a splash of fruit juice, low-sugar pectin, and just the right balance of sugar and bright lemon zest and juice. A smooth, flavorful spread with a fresh, citrusy finish.

4.67 from 3 votes

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Course: Breakfast, Snack, Spreads

Cuisine: American

Keyword: Lemon Blueberry Jam

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 76 servings

Calories: 41kcal

Author: Jessica & Nellie

Cook ModePrevent your screen from going to sleep

Ingredients 

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• 3 pints fresh blueberries
• 1 cup no-sugar-added fruit juice (Welch's Black Cherry Grape or any dark color fruit juice will work great)
• 6 TBSP low sugar pectin (I use Ball Real Fruit Low Sugar or No Sugar Pectin)
• 1- 1 ½ cups sugar
• 1-2 TBSP lemon zest 1-2 medium sized lemons
• 3 TBSP lemon juice

Instructions

• Wash the blueberries and remove any small stems. Place in a bowl and either mash the blueberries with a potato masher, or do what I do and use an immersion blender. I like my blueberry jam pretty well blended, but feel free to leave some chunks of blueberries.
• Transfer mashed berries to a large pot and begin heating on medium-high heat.
• As the blueberries heat up, add the 1 cup of juice, the lemon zest, and lemon juice.
• Bring the mixture to a boil, then add in the pectin, stirring well as you add each tablespoon. Bring mixture back to a boil and then add in the sugar.
• Stir the sugar in well and continue stirring the jam. At this point you need it to heat up until it’s a hard boil- meaning that it continues to boil even when you’re stirring constantly. This should take about 10 minutes.
• Spoon a small amount of jam into a small bowl and stick it in the freezer for a minute or two. Continue stirring the jam often while you wait for this small sample to cool off- it’s an easy way to see if the jam has set.

  After a minute or two in the freezer, the jam should look more set-up- mine was a tad thicker than maple syrup. When the jam is finished cooking and cooled, it will be much thicker- this is just a way to test it to make sure it’s not super runny. If your jam doesn’t appear to be setting up well, add in another 2 tsp of pectin and cook another 5 minutes, then test it again.
• Ladle the hot jam into jars and process jars as you’d like- either by doing the inversion method, water bath canning, or you can even freeze or just put the jars of jam in the fridge. (They’ll last several months in the fridge.) Enjoy!

  I water-bath canned mine. It’s not a complicated process but it does require a small investment to get the proper equipment.

Notes

Homemade jam will last up to 3 months in the refrigerator when stored in an airtight container and handled with a clean spoon.

Properly water-bath canned jars can last about 1 year in a cool, dark pantry as long as the seal remains intact. Freezer jam will keep for about 3–6 months in the freezer for best quality.

Nutrition

Serving: 1TBSP | Calories: 41kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 19mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg

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Do jars need to be hot before canning?

While your jars don’t need to be incredibly hot, they do need to be sterilized and warm. Most people choose to boil their jars in a pot filled with water, with water inside the jars. Boiling for 10 minutes and then turning the heat down is a good way to sterilize and maintain heat on the jars.

Another option is to place cleaned jars in the dishwasher without soap and letting them heat up that way. As a note, all jars should be washed prior to use using soapy water.

Do you have to water bath jam?

You do not have to water bath can your jam, but it is the safest method for longer storage. By canning your jars you can get your lemon blueberry jam to last up to a year or more at room temp, whereas a fridge, freezer, or inversion method wouldn’t last nearly as long.

The inversion method also increases the risk of a false seal and that can lead to foodborne illnesses from bacteria growth.

Do you boil the lids when canning?

While you should only use lids once for canning, they should be prepped in advance. You shouldn’t boil the lids, unlike the jars, they can be kept at room temperature until use. You don’t even have to keep them in simmering water (but you can if you want to). Just wash with soapy water, dry and then set aside until ready to use.

Can you overcook jam?

Yes, this is a really important thing to note. You can overcook your jam by letting it boil for too long. If this happens the sugars can either burn and give you a gross jam, or become a hard rock-solid lump. Neither of these is tasty or ideal.

Enjoy more recipes like this Lemon Blueberry Jam here!

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• Our recipe for Raspberry Peach Freezer Jam captures the sweet, sun-ripened flavors of summer in every spoonful and keeps them ready in your freezer year-round!
• Heirloom Peach Jam blends classic, simple ingredients with warm fall spices for a cozy twist on a timeless favorite. Every spoonful is perfectly sweet and comforting.
• Made with just a few simple ingredients and basic kitchen tools, this Homemade Strawberry Jam is an easy, foolproof way to bring homemade fruit jam into your kitchen.
• Easy Blueberry Jam is a simple, homemade spread made with just fresh blueberries and sugar for pure, concentrated berry flavor. Ready in under an hour, it’s the easiest way to preserve summer blueberries and enjoy them all year long. Delightful on top of Blueberry Cornbread or baked inside Individual Blueberry Tarts!

Lemon Blueberry Jam comes together with juicy blueberries, fruit juice, sugar, pectin, and fresh lemon for a perfectly balanced sweet-tart flavor. Bright, vibrant, and irresistibly fresh, it’s the ultimate homemade jam for toast, biscuits, and everything in between.