Blueberry Patch Jam


Blueberry Patch Jam

Blueberry Patch Jam
4 cups
8 Hr
30 Min

All it takes is 4 ingredients to make this delicious Blueberry Patch Jam and you'll want to start spreading it on everything!

What You'll Need

  • 4 cups fresh blueberries
  • 3 cups sugar
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice

What to Do

  1. In a large pot, combine all ingredients. Using a potato masher or wooden spoon, smash the blueberries.
  2. Cook the blueberry mixture over medium heat 30 to 35 minutes, or until thickened. Let cool, then pour into a glass bowl, cover, and refrigerate overnight.


  • We can't get enough of plump, sweet blueberries either! We think you'll also love our Blueberry Dutch Pancake, and check out loads of other blueberry-filled recipes on our website!
  • This homemade jam would taste delicious on a slice of our Easy Homemade Bread!

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Can you use frozen blueberries?

Hi there! Yes, you can use frozen blueberries in this recipe. The Test Kitchen reminds you to thaw them first. :) Enjoy!

Can you make this with strawberries?

Yes, you can make this jam with strawberries. Enjoy!

I would love to try this! Can you divide it and freeze for use later on? there are only 2 of us and the batch makes too much for us to use quickly. thanks!

This will not freeze. However, you can cut the recipe in half to make less. It will last in the refrigerator for up to 3 months. Enjoy!

OMG... I have never made jelly until today... This recipe is soooooo easy to do... The Blueberry Patch Jam is awesome...Try it you may like it..

sooo easy and exceptionally good

My husband & I loved this but we also thought it was too sweet. Also, can you try it with other fruits?

I made this "Blueberry Patch Jam" this afternoon; wonderful!!! I remember my Gramma and Mother canning Jelly's, Jam's, veggies, etc when I was very young; never did that myself, but with this easy recipe made me think, "I have to give it a try"! Glad I did! With left over berries, made your "Shortcut Blueberry Muffins," and these also turned out great! Thank you for all the 'awesome and easy' recipes; always look forward to my email from you, because everything is .... "OOH ITS SO GOOD!!" Sincerely, 'Little ole' Ohio cook' Sherry


I must have cooked the blueberry jam too long, it is really stiff, cannot get a spoon into it to take it from the bowl to a jar, how can I fix this? thanks for your help!!

We would suggest placing the jam in a sauce pan, adding a little water and stir over low heat, until its the desired consistency.

I have made jam before with fruit pectin in the recipe as a thickener. Does this thicken without it? How long can you store it? In the fridge? In the freezer?

Blueberry jam cannot be frozen, will be loose when it thaws and it'll last about 6 months in the fridge. :)

To sweet for me, Wonderful if you cut the sugar in half, good with splenda. You can use other fruits, and you can freeze it.

too sweet for me too, how much stevia ?

Can diabetics use a sugar substitute for this recipe?

stevia should work not sure on amount

We havent tested sugar substitute in the Test Kitchen, but granulated Splenda is equivalent to regular sugar. So 3 cups regular sugar = 3 cups granulated Splenda if you want to give it a shot.

I am a diabetic and I used organic blue agave nectar instead of sugar. It's low on the glycemic index and doesn't usually raise my blood sugar. It worked out very well. I used 2/3 cup in place of 1 cup sugar...2 cups agave for this recipe. On to other fruits!

How long will this keep? And would cherries work?

can you use sugar subs such as splenda for cooking/baking?

See Splenda FAQ:

Could you substitute raspberries for the blueberries?


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