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Blueberry Preserves

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Blueberry Preserves, jam, jelly, fruit spread, so many different names for cooked fruit in a jar, LOL. Okay, there is probably a distinct difference between each type of fruity, gelatinous substance that can be spread on toast, used as a filling in Blueberry Sweet Rolls, and mixed into ice cream…..

Blueberry Preserves {made without pectin} | cookingwithcurls.com

but I have chosen to go with the standard Blueberry Preserves to keep things simple, at least for me. 😉

There are just as many recipe variations as there are name variations, but I have opted to share this simple version that does not use pectin.

Why are you not using pectin in your Blueberry preserves?

I don’t really have a good answer, I just couldn’t really figure out why it was necessary. Pectin is made from fruit and blueberries have a good amount of pectin naturally, so I opted to just skip it….and it turned out perfectly!! These are the Blueberry Sweet Rolls with Lemon Glaze that I mentioned…..

Blueberry Sweet Rolls with Lemon Glaze | cookingwithcurls.com

They were in desperate need of new images so I was forced to recreate them. 😉  Have I ever mentioned how much I love my job?

How to make Blueberry Preserves:

This is a seriously simple recipe!! Start by cleaning and removing all of the stems from your blueberries…..

Blueberry Preserves stems cookingwithcurls.com

Yes, my cutting board is tilted!! Place the blueberries, sugar, lemon juice and zest into a large saucepan…..

Blueberry Preserves pan cookingwithcurls.com

Bring to a boil, squish/mash the blueberries with a potato masher. Continue boiling, stirring frequently until the mixture thickens, about 15 to 20 minutes…..

Blueberry Preserves simmer cookingwithcurls.com

Pour preserves into a glass jar, or sealed container and store in the refrigerator until ready to use…..

Blueberry Preserves - perfect for breakfast and dessert cookingwithcurls.com

I make preserves to use immediately in recipes, like this dairy-free Blueberry Cheesecake Ice Cream…..

Blueberry Cheesecake Ice Cream {dairy-free} | cookingwithcurls.com

or as a delicious filling for Kolaches…..

Kolaches | cookingwithcurls.com


If you would like to make a double batch and “can” it for future use – place preserves in glass jars. Seal with cap and bands and place in boiling water for 15 minutes to seal.

more delicious blueberry recipes:

Bakery Style Blueberry Muffins

Very Berry Cobbler

Fresh Berries Cookie Pizza

Now wasn’t that easy? Have you made your own preserves before?


glass jar filled with blueberry preserves with a spoon sticking out of the side and surrounded by fresh blueberries

Blueberry Preserves

Easy Blueberry Preserves {made without pectin} makes the perfect filling for desserts, and a great breakfast spread!
4.96 from 21 votes
Print Rate
Course: Condiment, Dessert
Cuisine: American
Keyword: blueberries, jam, filling, recipe, no pectin, easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 24 Servings
Calories: 49kcal
Author: Lisa Johnson


  • 2 ½ cups fresh blueberries cleaned and destemmed
  • 1 ¼ cups granulated sugar
  • 1 Tablespoon lemon juice
  • 1 teaspoon fresh lemon zest


  • In a large saucepan combine blueberries, sugar, lemon juice and zest.
  • Bring to a boil and squish/press the blueberries with a potato masher.
  • Continue to boil, stirring frequently until preserves thicken, about 15 to 20 minutes.
  • Pour preserves into a sealed container and store in the refrigerator until ready to use.


  • I make preserves to be used in specific recipes, not to can and store.
  • If you would like to can your preserves, place in glass jars with cap and bands. Place in boiling water for 15 minutes to seal.
  • This recipe make 1 1/2 cups of Blueberry Preserves.


Calories: 49kcal | Carbohydrates: 12g | Potassium: 11mg | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 1.8mg | Calcium: 1mg

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  1. Yum!! I made some last year and I was so pleasantly surprised at how easy it was and how yummy it came out! As always Lisa your recipes are mouth watering amazing! 🙂

  2. Totally I wish I could lick my computer screen and take a bite of this! You have such amazing recipes and beautiful photography! Pinned and shared! Thank you for being a part of Totally Terrific Tuesday link party!!
    Jess 🙂

  3. I’m in love with this! Thank you for sharing this with us! Pinned and tweeted! I hope to see you at tonight’s party. We are always so impressed with your creations and can’t wait to see them! Lou Lou Girls

  4. ugh – first attempt at making preserves. They turned rock hard in the refrigerator. Thoughts on what I did wrong?

    1. Hi Allison, if all the ingredients are correct {which I’m sure they are} then the cooking time/temp is the only thing that comes to mind. Maybe your stove cooks hotter than mine?? The final image of the preserves in the jar with the spoon was taken right after I made the preserves, so that shows the consistency that mine are. I hope that helps. 🙂

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