This delicious blueberry jam needs only 3 ingredients...no pectic required! Besides eating fresh blueberries or baking with them, this is a great way to enjoy them well beyond blueberry season! It's super easy to make and yields a small amount, so there is no canning required. It's delicious on toast, of course, but it's also perfect on ice cream or stirred into plain Greek yogurt!
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This recipe was inspired by my mother-in-law's blueberry jam recipe, which also used just 3 ingredients, but blueberries is where the similarities end! Her recipe called for 4 cups of blueberries, 2 cups of sugar, and a box of lemon Jell-O powder. I really liked her jam back when she used to make it, but I wanted to make a healthier version with less sugar and where the blueberry flavor was the star!
Ingredients
- Blueberries (fresh or frozen)
- Maple syrup
- Lemon juice
Instructions
Add washed blueberries, maple syrup, and lemon juice to a medium pot and bring to a boil over medium heat. Use a potato masher or spatula to mash the blueberries and break them open.
Once the mixture starts to boil, reduce the heat slightly while still maintaining a gentle boil. The jam will be a violet/purple color and there will be foam as it cooks.
Continue to cook for approximately 30 minutes (time will vary), or until mixture has reduced and thickened, reaches 210F/100C, there is no more "foam".
The color of the jam will become a dark purplish blue and look glossy. Another way I determine that the jam is done is if running a rubber spatula across the bottom of the pot leaves a path for a moment before the jam fills it in. Transfer the jam to a jar and let cool completely to room temperature before securing lid.
Serving Suggestions
This soft-set blueberry jam is nice and thick, but easily spreadable on bread, toast, English muffins, or fresh rolls.
It's also easy to stir some into a bowl of plain Greek yogurt, making for a delicious blueberry yogurt without the excess sweetness if you were to buy blueberry yogurt at the store. The jam is also delicious over ice cream or cheesecake!
Commonly Asked Questions
Why no pectin?
Pectin is a setting agent for jams and jellies. Blueberries naturally contain pectin, and when they are cooked with the maple syrup (or regular sugar), they gel together and create jam.
What at substitutes for the maple syrup?
Feel free to substitute with regular granulated sugar, honey, or sweetener of choice.
Is lemon juice necessary?
Besides adding some acidity to balance the flavors in the jam and helping the blueberries to release their natural pectin, the lemon juice also helps prevent bacteria from growing.
How much jam does this recipe make?
This recipe makes approximately 1 ½ cups of jam...a nice amount that can be easily consumed over a week or two once the jar is open.
How do I store the jam?
Store the unopened jar in the fridge for 2-3 months, or store it in the freezer for long term. Let the frozen jam sit in the fridge overnight before using.
Is it okay to can the jam?
Yes! Follow proper canning procedures if you prefer to keep your jam for a longer time in your pantry.
Bread Recipes To Enjoy with the Jam
Like jam on bread or toast? Check out these recipes:
- Soft Homemade Gluten-Free Bread
- Soft and Delicious Buckwheat Bread
- Gluten-Free Bread Rolls
- Soft Gluten-Free Sandwich Bread
If you're not gluten-free, my recipes for Easy Ciabatta Bread and Deliciously Soft Asian Milk Bread might be for you.
Desserts you can top with the blueberry jam are"
As far as store-bought blueberry jams, I find that they're not that common and if you can find them, they often cost more than the usual flavors. They also contain a lot of sugar! With only three ingredients, way less sugar, and this recipe being so easy, there really is no reason not to make this delicious blueberry jam! It's sure to become one of your favorite spreads...and it also makes a wonderful gift!
~ Lisa.
Recipe
3-Ingredient Blueberry Jam
Ingredients
- 4 cups blueberries
- ⅓ cup maple syrup
- Juice from one lemon
Instructions
- Wash and drain blueberries.
- Add blueberries, maple syrup, and lemon juice to a medium pot and bring to a boil over medium heat.
- Use a potato masher or spatula to mash the blueberries and break them open.
- Once the mixture starts to boil, reduce the heat slightly while still maintaining a gentle boil. The jam will be a violet/purple color and there will be foam as it cooks.
- Continue to cook for approximately 30 minutes (time can vary), or until mixture has reduced and thickened, reaches 210F/100C, there is no more "foam". The color of the jam will become a dark purplish blue and look glossy. Another way I determine that the jam is done is if running a rubber spatula across the bottom of the pot leaves a "path" for a moment before the jam fills it in.
- Transfer the jam to a jar and let cool completely to room temperature before securing lid.
- Keep in the refrigerator or freeze.
Notes
- Cooking time can vary, depending on how quickly the blueberry mixture reduces and thickens, but 30 minutes can be a good guideline.
- Adjust the maple syrup whether you want your jam less or more sweet.
- Substitute the maple syrup with regular granulated sugar, honey, or sweetener of choice.
- This is a soft-set type of jam and not as firm as jams you may buy in the grocery store. It is still thick enough to be a jam, but very easily spreadable.
- Store the unopened jar in the fridge for 2-3 months, or store it in the freezer for long term. Let the frozen jam sit in the fridge overnight before using, making sure to leave an air gap between the jam and lid to allow for expansion.
- Follow proper canning procedures if you prefer to keep your jam for a longer time in your pantry.
**This post was originally published August 24th, 2020 and republished May 18th, 2025 with an updated recipe, new writing, and new photos.
Cheryl says
This is a great tasting easy recipe. The longer you cook the thicker it will be when it cools. Stir often so it doesn’t cook to the bottom of the pan.
Thanks so much for trying the recipe, Cheryl! So glad you liked it!
Lina Clarke says
This jam is the best jam with great flavor..! Only three natural ingredients !! Easy to make.Best I have ever had. .
Thank you so much, Lina! So glad you like the jam!
Marcie says
Can this jam be canned for longer uses?
Hi Marcie! Yes, I have had other readers successfully can the jam for longer storage. Thanks for the question!
Joli says
Delicious and easy. I used warmed jars and lids and they sealed!
Hi Joli! That's great! Thanks for making the jam!
Marley E Buckman Webb says
I love making jams. I also love having many jars of homemade shelf stable jam ready for impromptu gifts.
Can this recipe be water bath canned? Any unusual directions or suggestions to water bath can it?
Hi Marley! Thank you for your comment and question! I don't see why this recipe can't be water bath canned, and I think that regular methods would work just fine. Nothing unusual required.
Samantha says
Can I substitute the maple syrup for granulated sugar or honey?
Thanks for the question, Samantha! Yes, regular sugar, honey, or any sweetener of choice will work.
Itanacy says
Can I use frozen blueberry?
Yes, frozen blueberries will work!
Dian says
Made this for a stocking stuffer gift for family members this Christmas and it came out great and was so simple to make. Saved a jar for myself.
Hi Dian! I love this idea of giving the jam as stocking stuffer gifts! Thanks for making the recipe!
Terri says
3 ingredients?! Sign me up! This looks AMAZING!
Thanks, Terri!
Vanessa says
I love the simple ingredients in this! Such a good idea for all the blueberries around right now.
Yes! We have to take advantage of the bounty of blueberries!
Ayngelina says
I'm going blueberry picking tomorrow! I'm going to pick a bit extra to make something sweet!
Some homemade jam would be perfect!