Blueberry Refrigerator Jam

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What kind of jam person are you?  Are you apricot?  Are you seedless raspberry?  Are you classic strawberry?  Or are you some other kind of weird jam that we don’t know about?  My absolute favorite jam in the whole wide world is one that they don’t typically sell in the market:  peach.  So it would make sense that this post would be about peach jam, right?  Well, no.  But peach jam will definitely be on my radar.  For today, I made some rather fabulous Blueberry Refrigerator Jam.

Blueberry Refrigerator Jam - 1

I’m not a big canning person.  I don’t own canning equipment, and it’s not really my kind of thing (yet).  But I enjoy making things in jars and keeping them in the fridge for an amount of time long enough to make sure my family has time to consume them.  Refrigerator jam isn’t meant to can… it’s meant to eat within a couple of weeks.  That’s what we’ve got here.

Celebrate Every Day
The recipe comes from the cookbook:  Celebrate Every Day- Recipes for Making the Most of Special Moments with Your Family by Jaime Richardson of SophistiMom.  I love this book.  My son and I took a peek at it together, and we put sticky notes on a whole bunch of things that we wanted to try together… like Fried Chicken Strips, Homemade Snow Caps, Fresh Peach French Toast Bread Pudding, Homemade Cream Soda and Maple- Vanilla Crunch Granola.  It’s adult food that kids like too.

Blueberry Jam 2

The recipe couldn’t be simpler.  It begins with fresh blueberries, of course.  It’s a good one to make when you can find blueberries for next-to-nothing cost-wise at your local market or farmer’s market.

Blueberry Jam 3

Some of the blueberries are added to a saucepan and smashed.

Blueberry Jam 4

The rest of the ingredients are added- more blueberries, lemon zest/juice, and sugar.

Blueberry Jam 5

It’s all mixed up…

Blueberry Jam 6

…and brought to a boil.  Then it boils like that for about 20 minutes…

Homemade Blueberry Refrigerator Jam 6

…and it magically turns into homemade jam.

Homemade Blueberry Refrigerator Jam - 7

You don’t even have to get all fancy and put it in jars unless you want to.  Honestly, you could scrape it into an ugly ‘ol tupperware and place it in your refrigerator and you’ll enjoy it just as much.  Mine fit nicely in three small jars that I had lying around.  I kept one for my family to sample on English muffins (YUM!), and I saved two to give as take-home gifts for guests who were coming to a dinner party of ours.  Everyone was happy, indeed 🙂

Blueberry Refrigerator Jam

The author of this recipe shares that getting jam to jell can be a funny business. If for some reason your jam doesn't thicken, remove it from heat and tell everyone it's blueberry sauce. For the record: mine turned out just perfect.

Yield: Two 10-ounce jars

Prep Time:25 min + cooling time

Cook Time:25 min


5 cups fresh blueberries
zest of 1 lemon
5 tablespoons freshly squeezed lemon juice
1 1/2 cups granulated white sugar


1. Place a small ceramic plate in the freezer. Place 2 cups of blueberries in a high-sided saucepan, and mash with a potato masher. Add the remaining blueberries along with the rest of the ingredients. Set the saucepan over medium-high heat, and bring mixture to a boil.

2. Once the blueberries start boiling vigorously enough that the bubbles don't dissipate when you stir, set the timer for 12 minutes and continue boiling the berries at the same rate, stirring frequently.

3. When the jam begins to thicken, pull the plate from the freezer and place a small amount of the jam on the plate. Run your finger through the jam, and if it jells and seems thick, remove the pan from the heat. If the jam is not thick enough, place the plate back into the freezer, and continue to cook the jam for a minute or two longer. Test again. Repeat until the jam is thickened (I ended up having to cook mine for about an additional 10 minutes to get it to the right consistency).

4. Divide the jam into clean glass jars. Allow to cool for about 2 hours, then top with lids. When the jam cools to room temperature, store in the refrigerator and enjoy within 2 weeks.

Source: (from the cookbook: Celebrate Every Day by Jaime Richardson)

More refrigerator/freezer jam recipes on the blogs that you may wish to try:
Roasted Strawberry Refrigerator Jam by FamilyStyle Food
Apricot Jam by The Homesick Texan
Raspberry- Blackberry Freezer Jam by A Farmgirl’s Dabbles
Small Batch Peach Jam by Confessions of a Tart

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Lori Lange of Recipe Girl

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  • Lisa Stanford wrote:

    Can you use frozen blueberries

    • Lori Lange wrote:

      I have not tried using frozen blueberries.

  • Kim Abel wrote:

    This is the easiest And most forgiving recipe! My family and I absolutely love it. And I use half the sugar and the blueberry jam is still just as sweet.

  • Jenn wrote:

    I’m a seedless kind of gal myself. 😉 This looks delicious and easy. Thanks for sharing your recipe!

  • Blanca wrote:

    very helpfull and easy. tks so much

  • Cynthia | The Hippie Housewife wrote:

    Delicious! The recipe was perfect and the results are amazing. Thanks for sharing!

  • Wendy wrote:

    I used frozen blueberries when I made it and didn’t thaw them beforehand. Turned out just fine.

  • Wendy wrote:

    Just made this last night and it turned out perfect! You can feel when stirring that it is starting to thicken. Super easy to make and very simple, as these items are always on hand. Thanks for the recipe.

  • Tabitha wrote:

    sorry about that I now see the question was already asked. found a recipe same ingredients but with the proportion of frozen berries, so I expect the answer is it will be fine.