Is this jam suitable for home canning?

No - this jam has not been pH-tested for safe home canning. If you'd like to save this jam for later, we recommend freezing it!

Can I make this jam on the stovetop?

Yes! Just combine all ingredients in a medium saucepan and cook over low heat, stirring occasionally, for 30-45 minutes until blueberries are very soft. Turn off the heat, remove the thyme, and let cool at least 15 minutes before blending with an immersion blender. Return saucepan to the stove over low heat and let the jam thicken until it reaches your preferred consistency.

What if I don't have an immersion blender?

We prefer using an immersion blender to smooth out this jam, but you could also give the blueberries a light mash with a potato masher OR pulse cooled jam a few times in a blender or food processor to work through any chunks. You can also leave the jam chunky if you prefer!

Can I use dried thyme instead of fresh thyme?

Dried thyme can make this jam a little bit too earthy and intense, so we recommend sticking to fresh thyme here. Fresh herbs lend a fairly delicate flavor that doesn't quite translate when you make this jam with dried herbs. If you don't have fresh thyme, you can use a few fresh basil leaves or just leave the herbs out entirely!

Can I make this jam in an Instant Pot?

We have NOT tested this recipe in an Instant Pot or other pressure cooker. Because pressure cookers typically require a fair amount of liquid to properly come to pressure, this recipe would likely not be a great candidate for Instant Pot pressure cooking. We recommend making this recipe in a slow cooker as written, or making it in a saucepan on the stovetop!

How much jam does this recipe make?

This is a fairly small batch blueberry jam recipe: It yields about 1 ½ to 2 cups of jam. Want a bigger batch? You can easily double or triple the recipe using the handy 2x and 3x buttons in the recipe card below!

What cheese goes with blueberry jam?

We love serving a bowl of this blueberry jam on an easy cheese and charcuterie board : It's excellent alongside tangy goat cheese or creamy brie cheese! This jam is also excellent on a toasted bagel with a bit of cream cheese.

Slow Cooker Blueberry Jam

Name: Slow Cooker Blueberry Jam
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Cuisine: American
Ingredients: 1 pound fresh blueberries (about 4 cups); 1 Tablespoon lemon juice; 6 sprigs fresh thyme; 2/3 cup sugar; pinch of kosher salt

Description

This easy blueberry jam is made entirely in the slow cooker, and it gets some extra depth and complexity thanks to a few fresh thyme sprigs.

Ingredients

Scale

1 pound fresh blueberries (about 4 cups)
1 Tablespoon lemon juice
6 sprigs fresh thyme
2/3 cup sugar
pinch of kosher salt

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Instructions

Cook the Blueberries (6 hours)

Stir blueberries, lemon juice, thyme sprigs, sugar, and a pinch of salt together in the bowl of a slow cooker. Cover and cook on low for 6 hours, until berries are soft, wrinkled, and surrounded by a pool of deep purple syrup.
Turn off the heat and let berries cool for 10-15 minutes. Use kitchen tongs to remove the thyme sprigs (discard or compost them).

Blend for a Smoother Consistency (5 minutes)

Use an immersion blender to carefully pulse the berries a few times, until you have a smooth jam. Note: Depending on the size of your slow cooker, you may need to tilt it to one side in order to fully submerge the head of the immersion blender in the mixture to avoid splattering. Always use caution when blending warm liquids.

Thicken the Jam (1-3 hours)

Turn the heat back to low and continue to cook the jam - UNCOVERED - for an additional 1-3 hours until jam has thickened to your desired consistency. (Don't worry if it still looks a little bit loose - the jam will continue to thicken as it cools!)
Serve jam warm or let it cool completely and transfer to an airtight container. Store in the fridge for up to a week, or the freezer for up to 6 months.

Notes

Additions and Substitutions. Use different berries (strawberries, blackberries, raspberries) if you like. Add 2 Tablespoons bourbon or rum for extra flavor. Use basil instead of thyme, or omit the herbs entirely for a plain blueberry jam. Use maple syrup or honey in place of sugar (you may need to cook the jam a bit longer so it thickens properly). You can also reduce the sugar by up to 50% if you prefer less sweetness. Use frozen blueberries instead of fresh (you may need to let the jam cook longer to thicken properly).

Storing and Freezing. Let jam cool completely, then transfer to an airtight container (we like using small mason jars or another freezer-safe container). Refrigerate jam for up to a week or freeze for up to 6 months. Defrost frozen jam in the fridge overnight. This recipe has NOT been pH-tested for safe home canning: If you would like to store jam for an extended period of time, we recommend freezing it.

What size slow cooker should I use? This jam works best in smaller slow cookers (2-5 quarts). We used a 5-quart Crock Pot in these photos. If you have a larger slow cooker, we recommend doubling the recipe (the berries will cook more evenly, and the jam will be easier to blend).