Fruits & Vegetables - Preserving the Harvest

How to Make Blueberry Jam

How to make blueberry jam from fresh or frozen blueberries
Blueberry jam in the late afternoon sun.
Blueberry jam in the late afternoon sun.

How to Make Blueberry Jam from Frozen Fruit

I don’t always have time to make jam when the fruit is ripe and ready to use. Sometimes I freeze it and make jam later in the year! This post shares how to make blueberry jam from frozen blueberries.

For more information, see my post How to Make Jam from Frozen Fruit.

These frozen blueberries were given to me by a friend who couldn’t use them up. I put the berries to good use and made several batches of blueberry jam!

blueberry jam 2

Getting Started on Blueberry Jam

I started by pulling the frozen blueberries out of the freezer and letting them thaw slightly while I assembled my materials and heated the water bath canner. I sterilized my jelly jars, in the canner once it started boiling, put the metal lids in sterilized hot water, and then started on the jam.

Note: You may find that your frozen blueberries need more pectin to create a thick jam that gels up well. I did not have a problem using the regular amount of no sugar needed pectin. If you are using regular pectin, you may need more pectin or a bit less fruit.

Make blueberry jam from fresh or frozen blueberries

Blueberry Jam Recipe

  • 1 pkg Sure Jell No Sugar Needed pectin
  • 6 1/2 cups blueberries
  • 1/2 cup water
  • 4 1/2 cups sugar

Put the partially frozen blueberries and water into a medium-large stainless steel saucepan over medium-high heat.

While this is heating, measure 1/2 cup of sugar into a small bowl and stir in the packet of pectin.

Measure the 4 cups of sugar into a separate container.

When the blueberries start to thaw (or immediately, if not frozen), add the sugar and pectin mixture.

Stir and heat to a rolling boil.

Add remaining sugar all at once and stir.

Heat to a rolling boil. Stir and boil for 1 minute, making sure jam doesn’t burn on the bottom.

Turn heat off and ladle into sterile half-pint jelly jars, leaving 1/4″ headspace.

Wipe rim, place metal lid and ring on the jar. Screw on just until tight.

Process in water bath canner for 5 minutes for elevations of 1,000′ or less, 10 minutes for 1001- 6000′, and 15 minutes for over 6000.’

Use a jar lifter to remove the hot jam from the canner. Set on a heavy cloth on the counter to cool.

Make sure lids seal. There will be a pinging sound for each lid that seals, and the lid will not move up and down when pressed. Makes approximately 7 half-pint jars per batch.

Do you like blueberry jam? Have you ever made your own from frozen blueberries? Leave a comment below!

More Jam and Jelly Recipes…

I’ve made quite a few batches of preserves over the years! Here are some of the jams and jellies I have shared on this website…

Apple Jam Canning Recipe with Printable Gift Tags & Recipe Cards

How to Make Cherry Jam from Scratch

Canning Grape Juice and Jelly

Vanilla Rhubarb Jam

Strawberry Jam – Low Sugar Recipe

Cranberry Jam with Free Printable Labels

Easy Cranberry Jelly with Free Printable Labels

Apple Cranberry Jam with Free Printable Labels

How to Make Peach Jam from Fresh or Frozen Fruit

How to Make Jam from Frozen Fruit

How to Make Blueberry Jam from Fresh or Frozen Fruit by The Self Sufficient HomeAcre

For more information on home canning, visit the National Center for Home Food Preservation.

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