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Simple Small Batch Blueberry Jam with Vanilla and Lemon

A spoonful of thick, glossy homemade blueberry jam dripping onto a light surface.
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Make a low-sugar blueberry jam using a water bath method. This recipe uses natural pectin from the fruit and includes vanilla and lemon for flavor.

Ingredients

Scale
  • 4 cups fresh or frozen blueberries
  • 2 cups granulated sugar (or less for lower sugar content)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Wash and sort the blueberries, removing any stems or damaged fruit. If using frozen, do not thaw.
  2. Combine the blueberries and sugar in a large, heavy-bottomed pot. Stir gently.
  3. Heat the mixture over medium heat, stirring often until the sugar dissolves and the berries begin to break down, about 10 minutes.
  4. Bring the mixture to a rolling boil that cannot be stirred down. Stir frequently to prevent scorching.
  5. Cook for 15 to 20 minutes, or until the jam thickens enough to coat the back of a spoon. If you test with a cold plate, the jam should wrinkle when pushed.
  6. Remove the pot from the heat. Stir in the lemon juice and vanilla extract.
  7. Ladle the hot jam into clean, sterilized half-pint canning jars, leaving 1/4 inch headspace.
  8. Wipe the rims clean, center the lids, and screw on the bands fingertip tight.
  9. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary.
  10. Remove jars and let them cool undisturbed for 12 to 24 hours until sealed. Check seals before storing.

Notes

  • For a thicker set without added pectin, cook the jam longer until it reaches 220 degrees Fahrenheit.
  • If you prefer a smoother jam, mash some of the berries with a potato masher before cooking.
  • Taste the jam before canning; adjust sugar or lemon juice as needed for your preference.

Nutrition

Find it online: https://tasteportfolio.com/blueberry-jam/