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+ servings
A bagel spread with cream cheese and topped with this small batch blueberry jam.
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5 from 4 votes

Small Batch Blueberry Jam

This Small Batch Blueberry Jam is the perfect solution for when you want some fresh blueberry jam, but not the hassle of a big canning day.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Breakfast, Condiment
Cuisine: American
Diet: Gluten Free
Servings: 12 - About 1 cup of jam
Calories: 46kcal
Author: Marie Porter


8 oz jam jar


  • 2 cups blueberries
  • ½ cup sugar
  • 2 teaspoon fresh lemon juice


  • Add blueberries, sugar, and lemon juice to a medium pot, bring to a boil over medium high heat, stirring frequently.
  • Once mixture is boiling, turn heat down to low and simmer for about 15 minutes, stirring frequently.
  • As the blueberries soften, mash them a bit with a potato masher. I like a bit of texture - not pureed, and not TOO chunky.
  • At the 15 minute mark, start testing for thickness. Run a spoon through the mixture - if it leaves a visible “wake” for a second or two, it’s thick enough. Don’t overcook it!
  • Once your jam is thick enough - it can take 35 minutes or more, heads up - remove from the heat.
  • Use a clean funnel, and ladle the hot jam into a clean jam jar.
  • Use a wet paper towel to wipe the top edge of the jar, and affix a clean jam lid and ring.
  • Allow to cool to room temperature before transferring to the fridge.
  • Use within 3 weeks


Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 20mg | Fiber: 1g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg