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If you’ve ever had a spoonful of warm jam straight from the pot, you know there’s nothing quite like the joy of homemade. This blueberry jam is one of my favorite little kitchen rituals—simple, honest, and full of flavor.
No pectin here, no complicated steps. Just frozen blueberries, a touch of lemon, a bit of apple (yes, really!), and a cinnamon stick to bring it all together. It’s the kind of thing I make when berries are calling from the freezer and I want something lovely to spread on toast, swirl into yogurt, or sneak by the spoonful.
Let me show you how easy and rewarding it can be to make your own blueberry jam—you don’t need fancy tools or perfect fruit, just a good saucepan and a little bit of patience.
Why I Love This Blueberry Jam (and You Will Too)
- Uses frozen berries—so you can make it anytime
- Naturally thickened with apple—no pectin, no fuss
- Makes your whole kitchen smell like something special is happening
Recipe at a Glance
Kitchen Time: 25–30 minutes
Feeds: Fills 1–2 jars
Difficulty: Very Easy
Make Ahead: Lasts up to 3 weeks in the fridge
Adaptability: Swap in raspberries or skip the cinnamon for a simpler version
What You’ll Need for this Blueberry Jam
From the Fruit Bowl and Pantry
- 2 cups frozen blueberries (Fresh will work beautifully too)
- 2/3 cup sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 4 tablespoons water
- 1/2 medium apple, grated (no seeds)
- 1 cinnamon stick
Kitchen Helpers I Recommend:
- Zester that actually catches the zest – saves time and mess
- Canning funnel and jar lifter set – makes filling hot jam into jars much easier
- Mason jars with wide mouths – perfect for small batches like this one
Prep & Cook
1. Gather your ingredients and your favorite pot.
I like to use a medium saucepan that’s heavy-bottomed—it helps the jam cook evenly. Add all the ingredients: berries, sugar, lemon zest and juice, water, grated apple, and the cinnamon stick.
2. Bring everything to a boil.
Set the pot over medium heat. As the mixture warms up, use a spoon to gently mash the berries. Don’t worry about perfection—it’s rustic jam, not jelly.
3. Let it simmer and do its thing.
Once boiling, lower the heat to a gentle simmer. Stir every couple of minutes, and watch as it starts to thicken. In about 10–12 minutes, it should look glossy and jam-like.
4. Check the texture.
I do the “cold plate test”—drop a little jam onto a cold spoon or plate, let it cool for a second, then run your finger through it. If it holds its shape, it’s ready.
5. Prepare your jars.
Sterilize clean jars by boiling them in water for 10 minutes. Let them dry on a clean towel while your jam finishes up.
6. Fill and flip.
Carefully ladle the hot jam into the jars. Use a funnel if you have one—it really helps. Seal the lids tightly, then flip the jars upside down while they cool. This helps create a little vacuum seal.
Secrets from Our Kitchen to Yours
- Grated apple is the quiet hero here—it naturally adds pectin to help the blueberry jam set.
- No need to thaw your berries first. Just toss them in frozen and let the heat do the work.
- Taste at the end. Want it tangier? Add a little more lemon. Prefer it softer? Cook a minute less.
Serving Suggestions For this Blueberry Jam
- Spread the blueberry jam on buttered toast or a fresh biscuit
- Stir into warm oatmeal or spoon over yogurt
- Serve with cheese and crackers for a sweet-savory bite
Put Your Spin on It
- Try it with frozen raspberries or blackberries (just adjust sugar to taste)
- Skip the cinnamon for a brighter, simpler flavor
- Add a splash of vanilla or a pinch of nutmeg for something a little cozier. Fabi says I never make the same jam twice—and she’s probably right. 😂
Nutrition Notes
Note: These values for this blueberry jam are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
Serving Size: 1 tablespoon
Calories: 35
Sugar: 8g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg
Tasty Thoughts
Some recipes just bring you peace when you make them—and this jam is one of mine. It’s the kind of thing you don’t rush. You stir slowly, let it bubble, and enjoy how your whole kitchen starts to smell like Sunday morning.
And when you open a jar a week later and spoon a little onto something warm? That’s love, right there.
Common Questions
Can I double this blueberry jam recipe?
Yes, but use a larger pot and give it a few extra minutes to thicken properly.
Do I really need to sterilize the blueberry jam jars?
Yes, especially if you want to store the jam longer. It’s simple, and it keeps everything safe and fresh.
Can I skip the cinnamon?
Absolutely. It adds warmth, but the jam is still lovely without it.
Can I use fresh blueberries?
Yes—use the same amount and follow the same steps. It may cook a little quicker.
Looking for More Homemade Comfort?
If you’re anything like me, once you’re in the kitchen groove, it’s hard to stop. Here are a few more Mamy-made favorites that bring comfort, color, and a little joy to the table:
- Pineapple Chutney – A sweet and tangy classic that goes with everything from roast meats to cheese boards.
- Passion Fruit Mousse – Light, fruity, and impossible to resist. It’s our go-to dessert when we want something fast but fancy.
- Cucumber and Tomato Couscous Salad – Bright, refreshing, and perfect alongside anything grilled (or just as it is!).
- Mamy’s Secret Ingredient Potato Salad – This one’s a family treasure, with one little twist that makes all the difference.
Happy cooking,
Mary & Fabi 💛