Small Batch Blueberry Jam

Small Batch Blueberry Jam – No Pectin Needed

A small batch of homemade all natural blueberry jam that has just a touch of sweetness and is so easy to make! The natural sweetness of the blueberries and addition of honey is the only sugar necessary in this small batch blueberry jam recipe. 

As many of you know a few weeks ago I went blueberry picking at a berry farm and we left with eleven quarts of blueberries! Since then I have been finding ways to use all of them before they begin to go bad and need to be put in the freezer. That is the inspiration for this small batch blueberry jam recipe.

Small Batch Blueberry Jam

In the past I have stayed away from making jams and canning because I did not really feel like buying pectin or canning tools to preserve the jams. I was pleasantly surprised to learn that blueberries contain a lot of natural pectin that helps the jam come together without any additives. The key to this jam is to use a large saute pan instead of a pot so the moisture is removed and the berries can evenly cook into a delicious and thick jam. You can use other fruits you may just have to cook the jam longer to get the right consistency. 

Small Batch Blueberry Jam

Even though this is a small batch it uses 4 cups of blueberries! Can you imagine if you were making 10 containers of jam, the blueberries cook down a lot and create this delicious and flavorful blueberry spread for waffles, pancakes, whole wheat bread, or even peanut butter and jelly sandwiches! P.S. Zucchini Waffles coming soon. 

The addition of the mint is optional but I have tons of mint in my garden and I love the flavor that it adds. You can also use basil if you want, be sure to take out leaves before you finish cooking the jam so no one gets a whole mint leaf when they go to have some! 

If you love blueberries + jam you will love this Small Batch Blueberry Jam! 

Small Batch Blueberry Jam Recipe:

Small Batch Blueberry Jam

Makes two 8oz. mason jars

4 cups blueberries
2/3 cup of honey 
3 mint leaves 
zest of 1 lemon
juice of half a lemon 


  1. Pour the berries into a wide pan and begin to mash with a potato masher until most of the berries are mashed. 
  2. Put over medium-low heat and add in the honey, lemon juice, mint leave and lemon zest. Stir until the honey dissolves.
  3. Raise the heat a little and bring the mixture to a boil, let cook stirring often for about 15 minutes or until the jam has reached desired consistency and thickness.
  4. Search around for the mint leaves, may be hard to find because they may dissolve, remove. Drag your spoon through the middle of the jam and it be thick and stay somewhat in place. 
  5. Let jam cool slightly and pour into two 8 oz mason jars or container of choice. If you want to can this recipe then go a head and do so, I did not. Cover with a lid and store in the refrigerator for a few weeks. 

Tip: Be careful using a wooden spoon with this recipe, blueberries tend to stain! 
This has no preservatives and is not canned so will not last as long as other jams, use within a few weeks. 
Taste before putting in jars to adjust sweetness 

To see my Bisquick Blueberry Cobble recipe click here

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