Blueberry Jam with Brown Sugar

Like a warm hug or bottle of love, nothing takes you home like a jar of homemade jam. This simple blueberry jam is made with brown sugar.

Blueberry Jam with Brown Sugar by

I love jam. Actually, I ADORE jam. I grew up with homemade jam. Every morning, as a kid in Iran, I would make little lavash bites with feta and jam. I continued this morning ritual when we moved to the U.S. using toast, as we could not find lavash, and cream cheese instead of feta. Today, I use jam sparingly, trying to cut the calories, but I still have a soft spot for a jar of homemade jam.

On a recent trip to Costco, I got a little excited with the fresh fruit and bought more than the five of us could eat. My massive clamshell of blueberries were starting to suffer, so I knew what I had to do. Make blueberry jam!

Blueberry Jam with Brown Sugar by

I kept it simple. Three ingredients. Blueberries, brown sugar and lemon juice.

Why is it that the simple things in life are so precious?

Store-bought jam doesn’t bring the memories or nostalgia as homemade jam. Whenever my aunt visits, she has a jar of jam for me. It could be strawberry-rhubarb, peach or quince. I happily take it and savor each morsel.

Love in a jar.

Blueberry Jam with Brown Sugar by

It doesn’t last long in my possession. And, I don’t have share it with the kids! I amm the only jam eater in our house, and I happily consume it, all by myself.

Eat this blueberry jam straight out of the jar, mop it on a bit of bread, sandwich a dollop  in a scone, or mix a lump into your yogurt.

What food takes you down memory lane?

Blueberry Jam with Brown Sugar by

You can also make jam with honey. Check out this video and get the full recipe here:

Blueberry Jam with Brown Sugar

Save your summer's bounty of blueberries with this simple blueberry jam, sweetened with brown sugar Recipe by Laura Bashar of Family Spice


  • 1 lb blueberries
  • 1/3 cup brown sugar, light, packed
  • 2 TBS lemon juice


  1. In a small pot combine over medium heat:
    • 1 lb blueberries
    • 1/3 cup brown sugar, light , packed
    • 2 TBS lemon juice
  2. Bring mixture to a boil, then reduce to low heat, crushing the blueberries to release the juices.
  3. Cook until jam thickens, about 20 minutes.
  4. If you are going to store in the refrigerator, cool until room temperature first then transfer to an airtight container. Or, if you are canning your jam, click here for canning instructions.

Prep Time:

Yield: Serves 1

Cook Time:


32 Responses to Blueberry Jam with Brown Sugar

  1. Renee at #

    I love the combo of blueberries and brown sugar. I never thought about it in jam. I’ll have to give this one a try.

  2. Love this jam, Laura!! I need a jar (or 2) in my life :).

  3. My mom used to make jams all summer long when I was a kid. Sure, it seems strange –why spend your time slaving over a hot stove on some of the steamiest days of the year? But once you tasted her jam you knew why it was worth it.

    It’s hard to pick a favorite but I have a special place in my heart for the grape jam she made from the grapes in our backyard…and also her famous triple-berry jam (blueberry/raspberry/blackberry). I haven’t made blueberry in a while but I will have to try this version with brown sugar – it looks amazing!

  4. I am nostalgic about chutney-making but enjoy homemade jams even more. I forgot to make any blueberry jam this summer. I love those “clams” of Costco berries!

  5. Susan at #

    I agree with Renee, blueberries and brown sugar are meant to be together. I bet it tastes wonderful as jam!

  6. Hi Laura! This looks lovely. So simple, so easy and so tasty! Absolutely perfect for scones! I like your photography 🙂

  7. Question! Did you scoop up all the jam until the last scoop in the pot? If not I’d go over and finish it all… Looks so good. Among all jams, I like blueberries most. And I didn’t even grow up eating good blueberry jam (blueberries is not very common berries unfortunately in Japan). I love the simplicity of this recipe and use of brown sugar. My mom always said brown sugar is better for you, but forgot why (lol). I should make it next year for sure!

    • Oops hit enter by mistake. I was going to continue saying blueberries are getting more expensive – so sad!

      • Laura at #

        Nami, you know I so did not waste a drop! I grabbed a rubber spatula and scraped that pot clean!!! Now is actually a great time to buy blueberries – super cheap at Costco, hence the extra fruit waiting to be eaten!

  8. Homemade jam is such nice stuff – it been ages since I’ve made any. I need to change that. And blueberry is one of my favs (the other is strawberry). Costco is dangerous! It’s so easy to buy way, way too much stuff – we’ve stopped going. But isn’t it wonderful when you get such a deal? And make lemonade out of lemons (or in this case, jam out of too many blueberries)?

  9. I can’t stop thinking about blueberry jam and how I have not made any yet this summer. I’m dragging my husband to Costco tomorrow – Saturday, crowds and all – to buy blueberries so I can make mine Sunday! I add lemon juice and a little Grand Marnier at the end – off the heat. Thanks for the inspiration!

  10. Lovely! This is my second of heavy-duty jam-making over the summer. I make a version with maple syrup, but I bet this brown sugar version would be fantastic too! I will have to keep it in mind until the next time blueberries are in season here.

    • Randi Lynne at #

      Thanks, Laura, for sharing a simple, but delicious sounding recipe for me to try for my first canning experience!

      Tora, I am interested in trying your version as well. Would you mind sharing your recipe and method?


      • Randi Lynne at #

        Nevermind, I found it on your blog. Thanks.

  11. Denise @ TLT at #

    I’m such a jam lover too, also really like marmelade on toast, mmm…
    This jam doesn’t only sound delicious (brown sugar!), but that picture is just gorgeous too!

  12. I feel the same way about Jam and preserves. Lavash is sold here so I’ll have to try your combination. I’ve never used feta in anything other than savory dishes. Can’t wait to find out what it tastes like. Love the simplicity of these 3 ingredients. Thanks for sharing Laura:)

    • Laura at #

      Jam with feta has this wonderful sweet and salty combination. My husband, who is also Persian, thinks I’m crazy. He prefers his breakfast the traditional way with lavash, feta and fresh herbs.

  13. I LOVE JAM TOOOOO!! Seriously, can’t you even tell? 😀

  14. Katie at #

    I’ve been a jam making machine the past few weeks- it’s what everyone is getting for Christmas this year. I was wondering last night what brown sugar would be like with berries actually. I may have to try it.

  15. It sure is love in a jar! I can’t wait to make this! 🙂

  16. Love jam. Love blueberries. Love your photos.

  17. Love this one (who wouldn’t!). But promise me you’re not sending this one “back to school” with the kids 😉 GREG

  18. Hi Laura,
    Just stopping by to say thanks for being a part of the YBR:)

  19. How wonderful! It get me back to my childhood days when my mother used to make homemade jam! Now I often use it as a cupcakes filling! It give wonderful taste to my cupcakes!

  20. Maria at #

    Hello! I adore jam too,so I want to ask you with what kind of brown sugar you made the jam?

  21. Ruusa at #

    Wow this recipe sounds so delicious! Thank you for sharing 🙂 I was wondering though if it is neccessery to use lemon juice since I’m quite allergic to citruses. Is it possible to make good brown-sugar-blueberry-jam without the lemon?

    • Hi Russa,
      Sorry to hear that you are allergic to citrus. Lemon juice in jam making is important not only for pectin, but especially important for the acid. It prevents bacteria growth when canning. If you’re making a bottle to refrigerate and eat within a week, then you can omit it. But for canning, use malic and tarteric acid, which are substitutes for citric acid.

      • Ruusa at #

        Thanks! Yes it can restrict eating a bit but you’ll live 🙂 Anyway yeah, I’m not going to can it so i guess it’s not going to be a big problem. And I bet it’s going to disappear from the fridge quite soon haha. I’m trying it with leipäjuusto, Finnish squeaky cheese but made from goat milk. It’s usually eaten with jam but I decided I’d try a (somewhat) healthier version brown sugar jam since the commercial jams here are always made from the white sugar. So thanks for the recipie, I’m going to try it as soon as possible

  22. Linda Rummage at #

    I can’t get the canning instructions for blueberry jam with brown sugar to come up. Can you help? Thank you

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