2-Ingredient Blueberry Jam

2-Ingredient Blueberry Jam

You will fall in love with this 2-Ingredient Blueberry Jam. It comes together in less than an hour.

This is the second year in a row that I make blueberry jam/preserve and I’m loving it. I think this might be my favorite fruit spread.

It’s sweet but with way less sugar than the store-bought. And it only has 2 ingredients: blueberries and sugar. That’s it!


  • 2 kg fresh blueberries, washed
  • 300 g sugar (any kind you like)

These are the quantities I used, but of course, you can use more or less of each, blueberries and sugar.

For me, personally, this quantity of sugar was more than enough.

Start by washing and preparing your jars and lids.

Make sure they’re not cracked and the lids don’t have any rust on the inside.

When it comes to canning, higiene is very important. 

When you are canning something, it’s not just the sugar (in the case of the sweet preserve) that keeps the preserves in good condition, but also (maybe even more important) the way you sterilize the jars and lids and the way you handle them afterward.

I said that this jam comes together in less than an hour because we’re doing the 3 steps «at once», not actively all at once.

Into a medium pot, add the lids, water to cover them completely, and bring to a boil. When it starts boiling, turn the heat to low and simmer it.

Put the washed jars (don’t dry them with a towel, let the extra water in them to dry in the oven) in the oven and turn it on at 100*C.

In the meantime, pour the washed blueberries into a wide pot (if it’s wide, the water from the fruit evaporates faster and the preserve thickens faster) and bring them to a boil (don’t add the sugar yet).

Cook the blueberries on medium-low heat for 30 minutes, stirring once in a while. Add in the sugar and cook for 10 more minutes ( or until the jam reaches your desired consistency). Don’t stir too much if you want your jam to have some texture.

Turn off the heat where the lids are but leave them in the hot water until the jam is cooked.

When you turn off the heat to the pot where the jam is, do the same thing to the oven.

With a kitchen towel (without touching the inside) take the jars out.

With some utility thongs, take the lids out (without touching the inside), shake the water and arrange them in a single layer on a clean kitchen towel.

Start pouring the jam (careful, not to burn yourself) into the jars, screw each lid on and turn them upside down.

Cover them with a blanket to cool, gradually, and leave them like that (upside down) until the next day, so that the jars are sealed.

The next day before you store your jam, press every lid, to see if it’s sealed. If you hear a click and the lid bounces back, there’s still air in the jar. That jam will not last, don’t store it in the pantry.

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