Paula’s Homemade Blueberry Lemon Preserves

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Paula’s Homemade Blueberry Lemon Preserves Paula’s Homemade Blueberry Lemon Preserves

A zesty summer fresh blueberry jam, just waiting for your morning toast.

Servings: 7 Jars
Prep Time: 20 min
Cook Time: 30 min
Difficulty: Moderate

Ingredients Add to grocery list

5 cups blueberries
6 1/2 cups sugar
Zest of two lemons
Juice of two lemons
2 (3 ounce) envelops liquid fruit pectin (Ball Fruit Jell)
7 (8 oz.) Canning Jars with lids





Prepare jars and lids according to manufacturer’s instructions.

In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice.  Stir frequently while bringing to a rolling boil.  Stir in pectin and continue boiling for 1 minute.  Remove from heat.  Skim any foam if necessary and ladle into the hot prepared jars.  Be sure to leave at least a 1/4” space at the top of the jar.  Place the cap on the jars and process for another 15 minutes in a canner with boiling water.

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Reader Comments:


Do you have any recipes for preserves that use less sugar? I am chubby enough! I eat blueberries almost every day and don't add sugar -- why add more sugar that you have blueberries? Does the sugar affect the consistency of the preserves? And I can't use the manmade "sugars."

By JUDY on August 30, 2013


I love blueberry lemon jam and have recently become a convert to the reduced sugar jams you can make with Sure-Jell in the pink box. They only use a bit more than half the sugar of full sugar jams and I'd say the fruit flavor is even better, more intense. They also set up beautifully. As a newly diagnosed diabetic I can now enjoy a bit of this delicious jam without worrying about my blood sugar going sky high. Highly recommend that Sure-Jell pink box. I've made both blueberry and strawberry jams and both are wonderful.

By Lisa Dooley on August 23, 2013


Don't care what they say about your, Paula.. you're alright.. our media is obsessed with the dumbest things.. We've moved on, why can't they, right? best to you.. A fan.

By Anonymous on July 14, 2013


Paula, if I wanted to use the low sugar pectin (which I do for all of my other jam, how much sugar would I use. For my regular blueberry jam low sugar recipe I use 6 1/2 cups blueberries and 4 1/2 c sugar.

By Linda Daley on July 11, 2013


This jam is ohhh so good! A perfect burst of summer flavor. For those complaining about too much sugar, you can make it with less sugar, but you would need to use the low-sugar formulated pectin, not the regular. The sugar amount isn't based on "taste", it's the amount it takes to preserve the fruit and set it properly.

By Lisa on July 04, 2013


Yikes! There is more sugar than fruit in this recipe! You really only need about 1-2 cups and it will be plenty sweet.

By Holly on March 23, 2013


Hi, I love Blueberry Jam. This recipe is perfect, but instead of pectin, I add apple. It does not affect the blueberry flavor, and the apple has all the pectin you need. Kind Regards Bluebell

By Bluebell on February 25, 2013


This is hands down the best jam I have ever tasted. As my first canning experience, it was super easy! Now I am hooked and making three more batches for gifts. Thanks for sharing Miss. Paula! <3

By Corrine Nortmann on September 14, 2012


I would have given it the extra spoon had it not been so incredibly sweet. This could have been in part because I had some really good blueberries off the farm, but I think that care should be used in the sugar. There needs to be enough of course, but for me, this recipe went over the line in to "too much". The other flavors are really nice though, so I couldn't take too much from the rating. I will do a little research into how much sugar is necessary for safe canning and see if I can't adjust it a bit.

By Michele on August 11, 2012


Tried canning for the very first time today and made this recipe. Oh mercy this is so delicious!! I'm going to ship some to my husband who is deployed right now and cannot wait for him to have some of this wonderfully delicious taste from home!! Thank you for the recipe Paula.

By Christine on August 11, 2012


This sounds delicious.Am going to try this one for sure.

By Toney McGee on August 04, 2012


Love to watch your shows and wood love to see you in person hopefully i will get to Georgia before i die just to see you keep up the good cooking Janice awbrey

By janiceawbrey on June 30, 2012



By Caroline on November 21, 2011


These preserves are awesome!! The lemon gives them a very fresh taste. I made these using frozen Costco blueberries. Will definitely make again. The same day, I also made Alton Brown's spiced blueberry jam. My husband likes this recipe better, but they're both so good, I can't decide which I like best.

By Beth on August 30, 2011


Absolutely scrumptious ! We loved it and it is a huge hit with friends and family! This is now my "go-to" blueberry jam!

By Amy on August 02, 2011


Love this! Ive blueberries on hand and will be making this tonight smilesmile:)

By Suzanne on August 01, 2011


This jam is AWESOME!!!!! I made a batch and gave some to family. The kids love it. We eat it on everything from biscuits to PBJ's. My brother-in-law tries to steal a jar everytime he comes over! Good first time recipe with great results. Try it you'll love it!

By Lisa Yarbrough on July 31, 2011


I made these preserves for the first time, however, I only used 4 cups of sugar and it is very good. Not sure you would need the 6 1/2 cups sugar!

By Avis on July 29, 2011


This tastes great.But it did'nt quite set.How can I fix it?

By sheila kelley on July 29, 2011


Ms. Paula, I was wondering if instead of using 6 cups of sugar if you could substitute other sweeteners like splenda? Or maybe half splenda half sugar? Thanks so much for your help! Erica BOultinghouse

By Erica Boultinghouse on July 29, 2011

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