Blueberry Orange Jam: A Zesty Twist You’ll Spoon on Everything

Forget boring toast toppings. This Blueberry Orange Jam tastes like sunshine crashed a berry party—and everyone brought flavor.

It’s bright, jammy, and slightly tangy with a citrus punch that makes store-bought spreads feel like background noise. You’ll spend under an hour making something that looks like a luxury gift and tastes even better.

Want a breakfast flex, a cheese-board upgrade, or a secret weapon for desserts? This is the jam that overdelivers.

What Makes This Recipe Awesome

• Bold flavor fusion: Sweet blueberries meet fragrant orange zest and juice for a jam that’s layered, not one-note.
• Fast and forgiving: No pectin needed—just fruit, sugar, and lemon.
  

  It sets beautifully with minimal fuss.

• Versatile uses: Slather it on toast, swirl into yogurt, glaze chicken, top cheesecake—yes, it’s that good.
• Freezer-friendly: Make a small batch today, stash a jar for later. Your future self will send thank-you notes.
• Gift-worthy: Looks artisanal with virtually no culinary acrobatics required.

Blueberry Orange Jam: A Zesty Twist You’ll Spoon on Everything

Recipe by Wendy CarterCourse: Snack

Servings

3 cups

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

45

kcal

Ingredients

• 4 cups fresh or frozen blueberries (about 600 g)

• 1 cup granulated sugar (200 g), plus more to taste

• 1 large orange, zest finely grated and juice squeezed (about 1/2 cup juice)

• 2 tablespoons fresh lemon juice (for acidity and set)

• 1/4 teaspoon fine sea salt

• Optional: 1 teaspoon vanilla extract or 1/2 teaspoon ground cardamom for a cozy twist

Step-by-Step Instructions

• Prep the fruit: Rinse blueberries and pick out stems. If using frozen, no need to thaw—just add a couple extra minutes of cook time.
• Combine in pot: In a wide, heavy-bottomed saucepan, add blueberries, sugar, orange zest, orange juice, lemon juice, and salt. Stir to coat the berries.
• Macerate (optional but pro): Let the mixture sit 10 minutes to draw out juices and reduce scorching. Perfect moment for a coffee break.
• Bring to a boil: Set over medium-high heat and stir until sugar dissolves. Once boiling, reduce to a lively simmer.
• Smash and simmer: Use a potato masher to gently crush berries for a jammy texture. Simmer 20–30 minutes, stirring frequently to prevent sticking.
• Skim the foam: If foam forms, skim it off with a spoon for a glossy finish. Not strictly necessary, but it’s the glow-up.
• Check the set: Drag a spatula across the bottom; if the trail holds for a second, you’re close. Or do the cold-plate test: a spoonful on a chilled plate should wrinkle when nudged.
• Add aromatics: When nearly set, stir in vanilla or cardamom if using. Cook 1 minute more. Taste and adjust sweetness with 1–2 tablespoons additional sugar if needed.
• Cool and jar: Remove from heat. Let it rest 5 minutes (reduces fruit float), then ladle into clean, warm jars. Wipe rims and seal.
• Store your way: For fridge/freezer jam, cool to room temp, then refrigerate up to 3 weeks or freeze up to 6 months. For shelf-stable, process in a boiling-water bath 10 minutes (see storage section).

Best Ways to Store

• Refrigerator: Spoon jam into clean jars, seal, and chill.
  

  Use within 2–3 weeks.

• Freezer: Leave 1/2 inch headspace in freezer-safe jars to allow expansion. Freeze up to 6 months.
  

  Thaw in the fridge overnight.

• Pantry (canned): Use sterilized half-pint jars. Fill with hot jam leaving 1/4 inch headspace, wipe rims, apply lids, and process in a boiling-water canner for 10 minutes (adjust for altitude per safe canning guidelines).
  

  Cool 12–24 hours; verify seals before storing up to 1 year.

Healthy Highlights

• Antioxidants galore: Blueberries bring anthocyanins that support brain and heart health. Purple power, anyone?
• Citrus lift: Orange adds vitamin C and a bright flavor that lets you use less sugar overall.
• Controlled sweetness: With just 1 cup sugar for 4 cups fruit, this is lighter than many jams.
  

  Sweet, not syrupy.

• Naturally pectin-rich: Lemon juice and orange zest help set the jam without boxed pectin or additives.

Nutrition Stats

Per tablespoon (approximate): 45 calories, 0 g fat, 12 g carbs, 0 g protein, 10 g sugars, 1 g fiber, 1 mg sodium. Values will vary based on final reduction and sweetness preference.

Little Mistakes, Big Impact

• Too high heat: Scorches fast and tastes bitter.
  

  Keep it to a lively simmer and stir often, especially near the end.

• Skipping acid: Lemon juice isn’t optional—acid helps set and balances sweetness. Don’t skip it, IMO.
• Overcooking: If it looks thick in the pot, it’ll thicken more as it cools.
  

  Stop when it just passes the plate test.

• Under-zesting: The zest carries essential oils. Grate only the bright orange part; the white pith is bitter.
• Loose jar discipline: For canning, a messy rim = failed seal.
  

  Wipe with a damp cloth every time.

Variations You Can Try

• Blueberry-Orange-Ginger: Add 1–2 teaspoons freshly grated ginger for heat and freshness.
• Lavender Kiss: Steep 1/2 teaspoon culinary lavender in the hot jam for 5 minutes, then strain or leave the specks—bougie and beautiful.
• Bourbon Vanilla: Stir in 1 tablespoon bourbon and 1 teaspoon vanilla off heat. Great on waffles and ice cream—don’t @ me.
• Lower Sugar: Cut sugar to 3/4 cup and simmer a bit longer.
  

  The set will be softer but still spreadable.

• Pectin-Boosted: For a firmer set, add 1 tablespoon low-sugar pectin according to package directions and reduce cook time slightly.

FAQ

Do I need pectin for this jam?

No. Blueberries have natural pectin, and the lemon juice boosts it.

A longer simmer concentrates pectin and sugars for a reliable set.

Why is my jam runny after cooling?

It may be undercooked or too low in sugar/acid. Return it to the pot and simmer 5–10 more minutes, or add a small amount of low-sugar pectin and reprocess.

Can I use frozen blueberries?

Absolutely.

Use them straight from the freezer. Add a few extra minutes to cooking, and keep the same measurements.

How do I keep the jam from tasting too sweet?

Use fresh lemon juice and plenty of orange zest.

You can also reduce sugar slightly and cook a bit longer to concentrate flavor without oversweetness.

What’s the best pot to use?

A wide, heavy-bottomed saucepan or Dutch oven. The wide surface area speeds evaporation and helps the jam set faster.

How long does opened jam last?

In the fridge, about 2–3 weeks.

Always use a clean spoon to prevent contamination and keep the lid tight.

Can I double the recipe?

You can, but larger batches take longer to set and risk uneven cooking. For best texture and flavor, make two separate batches.

The Bottom Line

Blueberry Orange Jam is that high-impact, low-effort recipe you’ll keep on repeat.

It’s bright, fragrant, and versatile enough to star at breakfast, lunch, and dessert. With simple ingredients and a smart simmer, you’ll get a jewel-toned spread that tastes like you know what you’re doing—because you do.

Make a batch today, stash a jar, and prepare for your toast to get fan mail.