Super Easy! Homemade Blueberry Jam
I honestly don’t think there’s anything easier (or more satisfying) to make than jam. As long as your fruit isn’t too watery and you’ve got some sugar on hand, you’re pretty much set.
No pectin, no canning knowledge required - just a bit of patience and a love for sweet, sticky spreads.
This time, I went with the most basic and classic choice: blueberry jam. I had a bag of frozen blueberries that had been sitting in my freezer for a while, and this was the perfect way to use them up.
The recipe is unbelievably simple, but let me tell you… spreading that glossy, rich purple jam onto warm, fluffy toast was an absolute chef’s kiss moment.
Ingredients
You only need three ingredients, and honestly, you can make it work even with just two.
- Blueberries (fresh or frozen)
- Sugar (white or brown works fine)
- A few drops of lemon juice (optional, but helps preserve and adds brightness)
How to Make It
- In a pot, combine your blueberries and sugar in a 1:1 ratio. I used 1 cup of each for a small batch, but feel free to scale up.
- Place the pot over medium heat and stir occasionally. The sugar will dissolve, and the blueberries will begin to break down into a syrupy mixture.
- Let the jam simmer gently for about 15–20 minutes. Stir regularly to prevent burning and skim off any foam if needed. You’ll know it’s ready when it thickens slightly and coats the back of a spoon.
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Optional: Add a few drops of lemon juice near the end to brighten the flavor and help the jam last longer in the fridge.
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Once it’s slightly cooled, transfer it into a clean jar. Let it cool completely before sealing.
That’s it
This jam is fruity, rich, and naturally sweet, with a gorgeous dark purple color that makes everything look better. It pairs so well with buttery toast, pancakes, yogurt, and even vanilla ice cream. The texture is slightly rustic - not completely smooth, which I actually prefer because you can still taste the blueberries in every bite.
There’s a funny little toast recipe in Korea that people call “Ex-Boyfriend Toast” — no joke, that’s the actual name 😂. It’s just toast with cream cheese and blueberry jam, but the flavor combo is amazing. I highly recommend trying it with this homemade version. The sweetness of the jam and the tangy cream cheese on crisp toast? It’s the definition of comfort food.
Storage Tips
This small-batch jam keeps well in the fridge for up to 2–3 weeks in a sealed jar. If you want to make a bigger batch and store it longer, you can freeze it in small containers or follow a proper canning process.
Bonus Tip
Don’t toss the foam that rises to the top during cooking - it’s actually edible and tastes great stirred into yogurt or oatmeal.
Making jam might sound like something your grandma would do, but once you try it, you’ll realize it’s the easiest way to turn simple fruit into something luxurious. And honestly, it makes breakfast feel way fancier than it has any right to.
So if you’ve never made your own jam before, now’s the perfect time. You’ll never go back to store-bought!