Blueberry Jam (with fresh or frozen berries)
Save some money and learn to make your own DIY Blueberry Jam with this secret ingredient jam recipe. Plus you can use fresh or frozen berries!
MAKE JAM WITH FRESH OR FROZEN BERRIES
Making homemade Blueberry Jam is a rewarding and delicious experience. Nothing tastes quite as good as making your own jam! I have been sharing all of my jam recipes with you lately and if you’ve noticed one theme, it’s that I use flavored Jell-O as my secret weapon. It adds sweetness and flavor. Because, let’s be honest, sometimes berries just aren’t always as berry tasting as we’d like them to be, right? With fresh or frozen blueberries, you can make a delicious homemade jam to enjoy all year round. Plus, they’re great to give as gifts too!
FREQUENTLY ASKED QUESTIONS:
You’ll need about 4 cups of fresh blueberries.
It’s my secret ingredient. You don’t need to add any additional pectin and it really enhances the blueberry flavor of this jam. But if you don’t want to use it, you can use a 3-ounce package of Certo liquid fruit pectin. You will also need to increase the sugar to 4 cups of sugar instead of 3 1/2 because the Jell-O comes with added sugar).
You can serve this homemade jam on just about anything. Biscuits are the obvious choice, but spread some of this on my homemade English muffin bread and see how incredible that is!
A lot of people don’t realize this but frozen fruits and vegetables are picked and frozen right at the peak of freshness. So you can almost guarantee you are going to get the best version of that fruit. You also can rely on frozen fruit to be consistent in flavor whereas fresh can vary depending on when or where it was purchased and whether its under ripe or over ripe.
I like this as a chunky jam, but if you want a smoother one, you can use an immersion blender to smooth it out.
I use these 11 ounce jars (you’d get just over 4 jars) or you can use these 8 ounce jelly jars and you would get about 6 jars.
Homemade jam should be stored in the refrigerator for about a month (two at the most).
You don’t actually have to do this but I think it makes for a prettier, clearer jam. It doesn’t effect the taste really. It only takes a few minutes and I think it’s worth it.
To me, blueberry seeds are so minuscule that you don’t really feel them in there but some folks swear they do, or for whatever reason, just don’t want or like them in there. You will have to do an extra step of straining the seeds out through a mesh strainer. You’ll probably need to help push it through as well because it will be thick. I never do this as we all enjoy the whole fruit in there and there are a lot of health benefits to leaving the seeds in.
Yes. You can use a water bath canning procedure. I recommend trying these directions here.
You bet! In fact, you can freeze it for up to a year!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- frozen blueberries – as I have stated in the post, you can use fresh berries (quantities given above). The berries do not need to be thawed first.
- sugar – it may seem like a lot of sugar but it really is perfectly balanced. You can certainly use less sugar if you prefer. I have not tried this with any sugar substitutes.
- berry blue Jell-O – This is really the only Jell-O flavor that works with this jam. See my FAQ above on how to make this without Jell-O.
- fresh lemon juice – this brightens the flavor of the berries. It’s not absolutely necessary but I think it really helps to bring out their flavor. I only use fresh, not the bottled stuff.
HOW TO MAKE BLUEBERRY JAM
Wash and dry jars with lids. In a 3.5 quart pot, over medium-high heat, add frozen blueberries, sugar, berry blue Jell-O and lemon juice. Stirring regularly.
Once sugar has dissolved (this takes anywhere from 8-10 minutes), take a potato masher and begin mashing all the berries until mostly smooth. Allow the mixture to come to a gentle boil then turn down to a simmer for about 5-6 minutes.
As it simmers, you’ll notice a light pink foam gathering at the top. Skim off any “foam” from the top of the simmering jam using a spoon.
Remove from heat and pour into clean jars. I find it easiest to do with a wide mouth funnel (paid affiliate link).
Wipe the edges of the jar with a clean, slightly damp cloth. Then screw on the lids. Allow the jars to cool completely on the counter then put into the refrigerator.
Mixture fully thickens into a jam consistency after it has chilled in the refrigerator for at least 24 hours.
CRAVING MORE RECIPES?
Blueberry Jam (with fresh or frozen berries)
Ingredients
- 24 ounces frozen blueberries
- 3 ½ cups sugar
- 6 ounce box berry blue Jell-O
- 1-2 Tablespoons fresh lemon juice
Instructions
- Wash and dry jars with lids.
- In a 3.5 quart pot, over medium-high heat, add frozen blueberries, sugar, berry blue Jell-O and lemon juice. Stirring regularly.
- Once sugar has dissolved (this takes anywhere from 8-10 minutes), take a potato masher and begin mashing all the berries until mostly smooth. Allow the mixture to come to a gentle boil then turn down to a simmer for about 5-6 minutes.
- As it simmers, you’ll notice a light pink foam gathering at the top. Skim off any “foam” from the top of the simmering jam using a spoon.
- Remove from heat and pour into clean jars. I find it easiest to do with a wide mouth funnel.
- Wipe the edges of the jar with a clean, slightly damp cloth. Then screw on the lids. Allow the jars to cool completely on the counter then put into the refrigerator.
- Mixture fully thickens into a jam consistency after it has chilled in the refrigerator for at least 24 hours. Store in the refrigerator for up to a month.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Fresh berries can be used. Substitute with 4 cups of fresh blueberries.
- If not using berry blue Jell-O, use 1 (3 ounce) pouch Certo liquid fruit pectin instead and increase sugar to 4 cups.
- It seems like a lot of sugar but it is perfectly balanced. Use less sugar if you prefer.
- Blueberry jam can be stored in the freezer for up to a year.
- You can also can the blueberry jam using a water bath canning procedure. See what directions I recommend in the FAQ section.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
You’re brilliant! I absolutely LOVE the idea of adding a pack of
Jello-O! that’s a fantastic tip. I planted 3 blueberry bushes last year & they all made it through the winter & are leaf budding already! I’m looking forward to harvesting & trying your recipe to can for long term storage! I have wild black raspberries growing as well & will try your Jell-O tip with those as well!
Awww thank you Michelle! I am going to come back to your comment whenever I am feeling bad about myself or I mess up a recipe and have to start over LOL You made my day!
I did a search for raspberry jam made with jello,and this came up. I added the 3 1/2 cups of sugar. It set up quickly. Decided to do a second batch. This one, I added two cups of water, two jalapeños, then blended with a stick blender. So nice to see someone besides myself who loves to experiment. The jam has a wonder, intense flavor. My husband and I ate the leftovers from the first batch on toast for out lunch.
Love your recipes.
Jars of homemade jams, jelly and sauces are Great homemade items to put in a holiday gift basket. It’s never too early on planning your holiday gift baskets
Thank you and enjoy the rest of the weekend.
Very true! Thanks so much Colleen!
How many jars do you use and what are the ounces of the jars? Thanks!
Hey Michelle! I answer all that in the FAQ above under what size jars to use 🙂
Can the blueberry jam be frozen?
I answer that question above in the FAQ section
Hi Brandie,
can the blueberries go in the blender first? so it’s chunky?
Hey Jody, the blueberries burst while cooking and you break them up even more when you smash them but this stays a fairly “chunky” jam. 🙂