Russian news outlet Lenta.ru published a guide featuring ten distinct blueberry jam recipes and culinary preparation advice on August 6, 2026.
The report noted that blueberries yield a tasty jam that is not overly sweet. In these recipes, cooks can combine blueberries with citrus fruits or nuts, and the resulting jam can be eaten on its own or added to pies, pastries, and other desserts.
Classic Blueberry Jam
The publication identified the classic recipe as the simplest method, requiring a minimum number of ingredients. The recipe calls for 1 kilogram of blueberries and 800 grams of sugar, which yields two 0.5-liter jars of jam.
To prepare it, cooks must sort the berries, discard any damaged ones, and remove leaves and stems before washing the blueberries under cool running water. The berries are placed in a saucepan, covered with sugar, mixed very gently, and left to sit for 3 to 4 hours at room temperature. Cooks should mix the berries and sugar several times using a wooden or plastic spoon, avoiding metal spoons because metal ruins the taste of the berries. Once the sugar dissolves and the blueberries release their juice, the saucepan is placed on low heat, brought to a boil while stirring regularly, and cooked for another hour until thick before the hot jam is poured into sterilized jars.
Lenta.ru also presented an alternative option known as the classic five-minute recipe. This method uses less sugar, taking 800 grams of sugar for 800 grams of berries, and cooks for 5 minutes instead of an hour. The resulting jam features firmer berries that do not boil down and a light liquid syrup, while preserving more vitamins and microelements due to the quick cooking time.
No-Cook Blueberry Jam
Raw jam provides a refreshing, healthy option. The ingredients include 300 grams of fresh blueberries and 600 grams of sugar, yielding approximately 500 to 600 grams of jam.
Cooks begin by sorting the berries to remove dry, damaged, or spoiled ones before washing them under running water. The blueberries are then ground using a meat grinder or an immersion blender, a process described as easy due to the delicate, juicy pulp beneath the skin. Sugar is added to the blueberry puree in portions, stirring thoroughly after each addition by lifting the bottom layers and lowering the top layers to distribute the sugar evenly. After all the sugar is incorporated, the jam is mixed thoroughly once more and transferred to an airtight container to be stored in the refrigerator. The guide noted that adding sugar to whole berries causes it to partially soak up juice and form a hard, non-uniform mass, making puréeing essential.
Blueberry Jam with Mint
This recipe uses fresh mint to create a flavorful jam. The required ingredients are 1 kilogram of blueberries, 1.5 kilograms of sugar, 4 sprigs of peppermint, and 1 lemon, yielding roughly four 0.5-liter jars.
The berries are sorted, washed, dried, and covered with sugar until juice forms. The lemon is washed, its zest is grated on the finest grater, and its juice is squeezed out. After combining the lemon juice and zest, the mixture is added to the blueberries and sugar. The saucepan is placed on low heat, brought to a boil with periodic stirring, and cooked for 15 minutes after boiling. The mint is washed, dabbed with a paper towel to remove excess moisture, added to the jam, and cooked for an additional 5 minutes before the finished jam is transferred into sterilized jars, sealed, and stored in a dark, cool place.
Blueberry and Apple Jam
The outlet stated that berries must be cleaned of seeds beforehand for this sweet, aromatic jam. The ingredient list calls for 400 grams of blueberries, 400 grams of apples, and 600 grams of sugar, yielding about three 0.5-liter jars.
After sorting the blueberries and washing them in cool running water, cooks wash the apples, remove their seeds, and cut them into small slices. The blueberries and apples are placed in a saucepan, covered with sugar, mixed, and placed on the stove over medium heat. Once boiling, the heat is reduced to minimum and the mixture cooks for 35 minutes while being stirred constantly with a wooden spoon. Foam must be skimmed off regularly before the hot, thick jam is distributed into jars for storage.
Blueberry, Honey, and Nut Jam
Combining berry tenderness with crunchy nuts creates a thick jam with an unusual texture and taste. The recipe requires 2 cups of blueberries, half a cup of nuts, with walnuts being the best fit, 4 tablespoons of honey, and half a cup of water, yielding two 0.5-liter jars.
Cooks sort the berries to remove old, dry, damaged, or overripe ones, wash and dry them, and mash them slightly with a tablespoon or masher. The nuts are ground in a blender or meat grinder and mixed with honey that has been melted in a water bath or microwave. The berries are placed in an ovenproof dish, covered with the honey mixture and water, and mixed together. The jam is baked in an oven preheated to 160 to 170 degrees for approximately half an hour, after which it can be jarred or consumed immediately.
Blueberry and Orange Jam
The inclusion of Gelfix gives this jam a texture similar to marmalade. Ingredients comprise 700 grams of fresh blueberries, 1 orange, 1 kilogram of sugar, 1 packet of vanilla sugar weighing 15 grams, and 1 packet of Gelfix for preserving weighing 20 grams, yielding 4 to 5 half-liter jars.
After sorting, washing, and drying the blueberries, cooks purée them with a blender, masher, or meat grinder and transfer the puree to a saucepan. Squeezed orange juice, yielding about 200 milliliters, is mixed into the blueberry puree. In a separate container, the Gelfix packet is mixed with 2 tablespoons of sugar taken from the total amount, then stirred into the blueberry and orange juice mixture. The saucepan is heated on medium, brought to a boil while stirring constantly with a wooden spoon, after which the remaining sugar and vanilla sugar are added, stirred, and cooked for 3 minutes while regularly skimming foam. Hot jam is poured into sterilized jars, sealed, and stored in a dark, dry, cool location.
Blueberry and Blackcurrant Jam
Blackcurrant provides a brighter flavor and aroma when paired with blueberries. This recipe uses 500 grams of blueberries, 500 grams of blackcurrant, and 850 grams of sugar, producing approximately three 0.5-liter jars.
Cooks sort the berries to remove twigs, leaves, and damaged, dry, or rotten fruit, then wash the blueberries and blackcurrant in a colander under running water. The blackcurrant is puréed separately in a blender, while the blueberries are puréed separately using a blender, meat grinder, or masher, which is noted as easier than puréeing the blackcurrant. Both purées are combined in a cooking pot with the sugar and mixed thoroughly. The pot is set over low heat, brought to a boil while stirring regularly with a wooden spoon, cooked on low heat for another 20 minutes with foam skimmed, and poured hot into sterilized jars to be sealed.
Blueberry Jam with Lavender
Lavender produces a highly aromatic jam. The required ingredients are 1 kilogram of blueberries, 1 kilogram of sugar, 2 tablespoons of lemon juice, and 2 tablespoons of dried lavender.
After thoroughly sorting and washing the blueberries, cooks mix the berries with sugar and dried lavender, then place the mixture in a refrigerator or other cool, dry place for 24 hours to infuse. The next day, the mixture is transferred to a saucepan, combined with lemon juice, and mixed well. Placed over low heat, it is brought to a boil, stirred, skimmed of foam, and cooked for about 20 minutes after boiling before being poured into dry, sterilized jars, closed, and stored.
Spiced Blueberry Jam
Spices impart a tart, rich flavor to the jam. The ingredients list features 1 kilogram of blueberries, 1 kilogram of sugar, 1 tablespoon of lemon juice, 0.5 teaspoon of ground nutmeg, 2 teaspoons of cinnamon, 150 milliliters of water, and 10 grams of pectin, yielding about four 0.5-liter jars.
Cooks sort, wash, and drain the blueberries before placing them into a saucepan. Lemon juice, water, nutmeg, cinnamon, and pectin are added to the berries, mixed, and placed over low heat. The mixture is brought to a boil while stirring constantly, after which the sugar is added and mixed in. It cooks for an additional 15 minutes with regular skimming of foam and stirring, before being removed from heat and poured into sterilized jars.
Blueberry and Gooseberry Jam
The tartness of gooseberry balances the sweetness of blueberries. The recipe requires 500 grams of blueberries, 500 grams of gooseberry, 750 grams of sugar, 1 lemon, and 50 milliliters of water, yielding about four jars.
Cooks sort and wash the blueberries and gooseberries and let the water drain. Juice is squeezed from the washed lemon and combined with water in a saucepan over low heat. Sugar is added gradually while cooking until fully dissolved, after which the gooseberries are added and cooked for 5 minutes. Blueberries are then added, and the mixture cooks for another 10 minutes while being stirred and skimmed of foam, before the finished jam is transferred into sterilized jars and sealed.
