Blueberry Jam

Anyone can make delicious jam from scratch with just a few ingredients. Our simple recipe allows the luscious flavour of blueberries to shine like you’ve never tasted before. Spread on toast, it’s a tasty way to start your day, or try it on cheesecake for a sweet finish!

Prep Time
15 minutes
Cook Time
7 minutes
Blueberry jam in a jar and a small vase with a serving spoon
5 cups (1250 ml)
  • 3 cups (740 g) slightly crushed blueberries (see Chef’s Tips)
  • 4¼ cups (850 g) Redpath® Granulated Sugar
  • ¼ cup (60 ml) lime juice
  • 1 tbsp (6 g) lime zest, finely grated
  • ⅓ cup + ¼ tsp (85 ml) liquid pectin (one 3 oz pouch)


If you plan to can the jam, please refer to Jam Making 101 for important notes and tips to properly sterilize your jars and lids before proceeding.

Step 1

In a large, high sided non-reactive pot, combine the 3 cups of crushed blueberries, the Redpath® Granulated Sugar, and lime juice. Place on high heat, while constantly stirring, and bring to a rolling boil; 5 minutes.

Step 2

Once mixture comes to a rolling boil, cook and stir for 2 minutes or until a thermometer reads 220°F (104°C). Add in the lime zest and stir to evenly distribute throughout the jam.

Step 3

Remove from heat and immediately stir in the liquid pectin. Stir jam for 5 minutes to help to prevent any chunks of berries from floating to the top of the jam. Skim off any foam.  

Step 4

Carefully ladle or pour into sterilized jars, leaving about a ¼- to ½-inch of space from the rim of the jar. Wipe edges clean with a damp, clean towel and place the sterilized lids onto the filled jars and “finger tighten” the lids.

Step 5

Process as described in Jam Making 101. If processed, allow jars to cool completely and check for the vacuum seal. The lid should be indented. Store in a cool, dark place for up to a year. Any improperly sealed jam or unprocessed jam can be placed into the fridge and used within a month or placed into an airtight freezer-safe container or bag for up to a year in the freezer.

Blueberry Jam