Michigan Blueberry Jam

This weekend we went blueberry picking – love the Michigan Blueberry Season!! We picked about 4 pounds in an hour and after snacking had enough left for several lovely breakfasts – and jam.

I chose to go for the not-shelf stable version, so no canning is involved. It’s super easy to make, and so much fun for kids to help.

First, there’s washing the berries, pouring them in a large pan, and maaaashing them. Best part ever for Ilian!

Just add some honey (or maple syrup or sugar for my vegan friends) and lemon juice.

Boil it until it begins to thicken, and pour into a jar. That’s it.
Keep in the fridge for a week or two, if it lasts that long!

Michigan Blueberry Jam

  • Servings: makes one medium Ball jar
  • Print


  • 2 pounds fresh blueberries
  • 3/4 cup honey (or maple syrup, agave nectar etc.)
  • juice of 1/2 lemon, or 1 lime


  1. Wash and drain the fresh blueberries. Put them into a pan, mash them with a potato masher.
  2. Add honey and lemon juice.
  3. Heat on medium high until it boils, cook while stirring constantly for about 5 minutes or until liquid thickens.
  4. Let cool until comfortable to handle, pour into jars, store in fridge.

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