Lemon Blueberry Jam

4.67 from 3 votes

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.

Prep Time30

Total Time30

Course: Breakfast, Snack, Spreads

Cuisine: American

Keyword: Lemon Blueberry Jam

Servings: servings

Calories: 41kcal

Author: Jessica & Nellie

Ingredients

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