Blueberry Preserves Recipe

Blueberries were on sale this week at the grocery store I shop at. I picked up two pints with thoughts of making blueberry treats on my mind. Blueberry Sweet Rolls and White Chocolate Blueberry Bars were on the list. And the latter of the two was made Sunday evening. I’ll be sharing that recipe later this week and I’ll be making a batch of the blueberry sweet rolls this weekend.

Blueberry Preserves from wm

I needed to make a filling for the bars and the sweet rolls. So I made a super simple batch of blueberry preserves. I skipped the canning process since I made a small batch (filled 2 pint jars) of preserves that will be used up within two weeks. Plus, I am not a fan of canning. Great concept, too much hassle for me. It’s funny, I will spend the time making an elaborate recipe but when it comes to canning, you can count me out.

Four ingredients are all you will need for this recipe. And about 15 minutes of time. It’s really that simple. Use the preserves for sandwiches, bars, muffins or sweet rolls. You could also top some vanilla ice cream with them. Mmmm. I hope you enjoy this recipe!

Blueberry Preserves from 4

5.0 from 2 reviews
Recipe: Blueberry Preserves
Prep time
Cook time
Total time
Recipe type: Jams, Jellies, Preserves
  • 4 C fresh blueberris, rinsed and any remaining stems removed
  • 1½ C white granulated sugar
  • 1 tsp lemon juice
  • 2 tbsp pectin
  1. In a large pot, bring the mix together the sugar and blueberries. Bring to a boil. Boil for 3-5 minutes or until the blueberries are soft and easy to smash. While the mixture is boiling, smash the blueberries. I don't have a fancy smashing tool so I used the bottom of a hefty glass.
  2. Add lemon juice and pectin. Mix well and reduce heat to a simmer. Simmer for a few minutes or until slightly thickened.
  3. Remove the sauce from the heat. Transfer to jars and refrigerate for up to two weeks.


Blueberry Preserves from 2WM


A few more recipes you may enjoy:

Strawberry Champagne Jam

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Raspberry Lemon Muffins

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  1. says

    What a beautiful picture! That’s funny that you consider a small batch to be 2 pints, but I suppose if you are cooking a fab recipe, it’ll be gone in a flash! I’m definitely pinning for when I pick up my next blueberries. :)

    Diane @ Vintage Zest

  2. says

    Can’t wait until I can make my first batch of jam for this season – it’s still too early here. Yours looks delicious. Can’t wait to try a champagne jam – I might try champagne / cassis. Yum!

  3. says

    Looks yummy. We enjoyed blueberry picking last year and hope to go again next month so I will need some recipes. I didn’t like canning the one time I tried it with my sister either, it was an all day project and a lot of work!

    Happy SITS Day :)

  4. says

    Canning scares me because I’m afraid of not doing it properly and giving our family botulism. I didn’t think of making preserves and just using them right away. Your recipe sounds so easy, so I will have to try it!

    I think there are two camps in the food photography world: messy and not messy. I see lots of oozing, dripping, and spilling in photos. As a messaphobic (I’m pretty sure that’s a real psychiatric term), those kinds of photos make me want to run grab a towel. I could not bring myself to let the preserves run down the side of the jar like that! You are a true artist :) (I hope you do not take this a criticism of your photography, which you know I admire. I’m just getting my neurosis off my chest.)

  5. says

    Yum! I haven’t made my own blueberry preserves yet but baked with some store-bought preserves the other day and know that this homemade version would be delicious. Love this!

  6. says

    4 ingredients and 15 minutes??? Well, shoot, how can I NOT make this! Plus homemade preserves taste so much better! Great pictures too.

  7. says

    haha.. I feel the same way about canning. My mom use to do it all the time growing up. But WAY to much hassle, stepping, and things to get/remember. These blueberry preserves look awesome. Can’t wait to see the other recipes Julie! :)

  8. Lindsay says

    Julie, about how much preserves is made from the listed amount of blueberries? (I’d like to just make enough to make the blueberry bars…so 2 cups. wondering if i can make a partial batch.) thank you! i love this site!

    • says

      Hi Lindsay! I made about 2 pints of preserves with this. You could always cut the recipe in half and get about a pint of blueberries! If you have any left over, just use them on a sandwich, toast or over yogurt. You could make an excellent yogurt parfait with them! Thanks for stopping by and have a wonderful day!

  9. Janet says

    Want to try these preserves to make with the Blueberry coffee cake muffins. Looks so good! Just wondering – how long do you boil the blueberries? Also, I’ve never used pectin before. Is it liquid or powder? Thanks very much!

    • says

      Hi Janet,

      Boil for 3-5 minutes or until they are easy to smash. I updated the recipe to include that.

      Pectin is a powder. You can usually find it in the same area as pudding and gelatin in the baking isle. Let me know if you have any other questions!


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