Blueberry Jam for Winter
From forest or garden berries - always valued! Blueberry Jam for Winter is best made during the berry season, but can easily be cooked from frozen berries. You can add bilberries, raspberries, or other fruits to enhance or change the flavor.
Updated : 05 September, 2025
Easy
About 20 min.
Ingredients
500 grams
Blueberry
220 grams
Sugar
0.5 grams
Citric acid
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Sterilize jars by any method. Steam, microwave, or oven work; I prefer the oven. Wash jars with baking soda and rinse well. Place wet jars upside down in a cold oven; place lids nearby. Set to 300°F (150°C). Sterilize jars according to size: 0.2-0.72 L - 10 min, 1 L - 15 min, 2 L - 20 min, 3 L - 25 min.
Step 2
Prepare berries and sugar. The recipe is for a small batch; I bought a 1 L jar and after snacking, had 500 g left. Adjust sugar according to the amount of berries.
Step 3
Sort blueberries carefully, removing all debris, leaves, stems, and especially any crushed berries. Old berries mixed with fresh can spoil the jam. When buying, choose carefully.
Step 4
Rinse cleaned berries under cool running water. Drain and weigh berries; sugar quantity depends on this. Taste the berries - mine were sweet enough.
Step 5
Place berries in a wide bowl or cooking pot. Use enameled or stainless steel with thick bottom to prevent oxidation. Add sugar and mix gently. Options: freeze in bags or leave for a few hours to release juice and cook whole, or lightly blend.
Step 6
Though blueberries are delicate, I slightly pulse them with an immersion blender, leaving large pieces. This can serve as tea jam, dessert topping, or pastry filling. Leave the bowl on the table for an hour, stirring occasionally to dissolve sugar.
Step 7
Heat on low until boiling, stirring constantly to dissolve sugar. From the moment it boils, cook for 5 minutes on low heat. Keep it at a gentle boil, not vigorous.
Step 8
Add a little citric acid at the end; stir. Balances sweetness and prevents crystallization. Lemon juice can be used or omitted, depending on taste.
Step 9
Remove any foam from the finished jam. Hot jam will be liquid with berry pieces; berries are soft and ready.
Step 10
Pour hot jam immediately into warm, dry, sterilized jars. Seal with sterile lids, turn upside down. Cover with a warm cloth and leave to cool completely, then store in a dark, cool place. Yield: 0.5 L jar.