The Mary Berry Blueberry Jam Recipe is a wonderfully simple preserve bursting with sweet, fruity flavour and a beautiful deep purple colour. It’s the sort of homemade jam that feels perfect for spreading over warm toast, scones or freshly baked cakes.
A good blueberry jam should have a soft, glossy texture with whole berries suspended in a rich syrupy set. The balance of sweetness and gentle tartness should allow the fresh blueberry flavour to shine through, creating a jam that tastes vibrant, fresh and intensely fruity.
Ingredients
For the Jam
- 1kg fresh blueberries
- 1kg granulated sugar
- 2 tbsp lemon juice
- 1 tsp unsalted butter
How to Make Mary Berry Blueberry Jam Recipe
Prepare the Blueberries
Rinse the blueberries under cold water and pat dry gently.
Macerate the Fruit
Place the blueberries and sugar in a large bowl, stirring to coat the fruit. Cover and leave overnight to draw out the juices.
Cook the Jam
Transfer the blueberries and juices to a large saucepan. Add the lemon juice and butter, then place over medium heat.
Simmer the Jam
Bring to the boil, then simmer for 20–30 minutes, stirring regularly until thickened.
Test the Setting Point
Spoon a little jam onto a chilled plate and push it gently with your finger. If it wrinkles, the jam is ready.
Sterilise the Jars
Wash the jars in hot soapy water and dry them in a low oven until completely dry.
Fill the Jars
Carefully ladle the hot jam into the sterilised jars and seal immediately with lids.
Cool and Store
Leave the jars to cool completely before storing in a cool, dark place.
Recipe Tips
- Use fresh, ripe blueberries for the best flavour — underripe berries can make the jam taste sour.
- Let the fruit macerate overnight — this draws out the juices and intensifies the flavour.
- Add a small knob of butter to reduce foaming — this helps achieve a clearer jam.
- Test the setting point on a cold plate — this prevents overcooking, which can make the jam too thick.
- Sterilise jars properly — this prevents spoilage and extends the shelf life of your jam.
- Avoid stirring too vigorously — this can break down the fruit too much, resulting in a less textured jam.
- Store the jam in a cool, dark place — light and heat can degrade the quality over time.
Healthy Alternatives / Variations
- Add a vanilla pod during cooking for a subtle vanilla flavour.
- Mix in a handful of raspberries for a mixed berry jam.
- Add a pinch of cinnamon for a warm, spiced note.
- Include a splash of brandy for a boozy twist.
- Use half blueberries and half blackberries for a different berry blend.
Ingredient Substitutions
- Use frozen blueberries if fresh are not available.
- Swap lemon juice for lime juice for a different citrus note.
- Replace granulated sugar with caster sugar for a finer texture.
- Use honey instead of sugar for a natural sweetener.
- Try adding a little pectin if you prefer a firmer set.
How to Serve
Serve this delightful blueberry jam on freshly baked scones, spread over buttered toast, or as a filling for pastries. It’s also lovely swirled into yogurt or porridge for a fruity breakfast treat.
Pairing Ideas
Pair this jam with a classic cream tea for a quintessentially British experience. It’s also wonderful with a cheese board, especially with creamy cheeses like Brie or Camembert, where the sweet and tangy flavours complement each other beautifully.
How to Store Leftovers
Room Temperature
Store the sealed jars in a cool, dark place for up to a year. Once opened, keep in the fridge and use within a month.
Freezer
You can freeze the jam for up to 6 months. Ensure it’s in a freezer-safe container and leave some space for expansion.
Reheating
To refresh the jam, gently warm it in a saucepan over low heat if it becomes too thick.
Nutrition (per serving, approx.)
- Calories: 45 kcal
- Carbohydrates: 12g
- Protein: 0g
- Fat: 0g
FAQs
Can I use frozen blueberries for this jam?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before using to avoid excess water in the jam.
Why is my jam not setting?
If your jam isn’t setting, it might need more cooking time. Ensure it’s reached the correct temperature, or add a little more lemon juice for extra pectin.
How long does homemade blueberry jam last?
Unopened, properly sealed jars can last up to a year in a cool, dark place. Once opened, store in the fridge and use within a month.
Can I reduce the sugar in the recipe?
Reducing sugar can affect the setting and preservation of the jam. If you prefer less sugar, consider using a low-sugar pectin to help it set.
Mary Berry Blueberry Jam Recipe
Course: Dessert, BreakfastCuisine: BritishDifficulty: Beginner4 jars
people15
minutes30
minutes45
minutes45
kcal45
minutesMary Berry’s Blueberry Jam Recipe is a simple, delicious way to preserve fresh blueberries, resulting in a perfectly sweet and tart spread.
Ingredients
1kg fresh blueberries
1kg granulated sugar
2 tbsp lemon juice
1 tsp unsalted butter
Directions
- Rinse and dry the blueberries thoroughly.
- Combine blueberries and sugar, let sit overnight.
- Transfer mixture to a saucepan, add lemon juice and butter.
- Bring to a boil, then simmer until thickened, stirring frequently.
- Test setting point by placing a spoonful on a cold plate.
- Sterilise jars by washing and drying in a low oven.
- Ladle the jam into sterilised jars and seal immediately.
- Cool jars completely at room temperature before storing.
Notes
- Use fresh, ripe blueberries for the best flavour — underripe berries can make the jam taste sour.
- Let the fruit macerate overnight — this draws out the juices and intensifies the flavour.
- Add a small knob of butter to reduce foaming — this helps achieve a clearer jam.
- Test the setting point on a cold plate — this prevents overcooking, which can make the jam too thick.
- Sterilise jars properly — this prevents spoilage and extends the shelf life of your jam.
- Avoid stirring too vigorously — this can break down the fruit too much, resulting in a less textured jam.
- Store the jam in a cool, dark place — light and heat can degrade the quality over time.
