After tasting my Blueberry Chardonnay Jam, I knew I had to try a version with bourbon. The chardonnay added such a rich, fruity flavor, so why not see what a splash of bourbon could do? This Bourbon Blueberry Jam is thick, rich, and just sweet enough, with a warm depth of flavor from the bourbon. But does not taste like alcohol at all! It’s made with pectin, so it sets up nicely and comes together quickly. If you have tried my blueberry jam without pectin (or bourbon) and loved it, I think you’ll really enjoy this version, too, especially if you’re in the mood for something with a little extra kick. It’s like blueberry jam, but better!

Jar of Bourbon Blueberry Jam with a glass of bourbon behind and fresh blueberries.

Ingredients & Substitutions

Blueberries: The more ways I can use fresh blueberries, the better! In this bourbon blueberry jam recipe, fresh blueberries really shine. As they cook down, they burst with natural sweetness and tang, releasing their juices and creating a rich, vibrant color. This easy blueberry jam is a delicious way to enjoy peak-season berries.
Bourbon: When it comes to choosing bourbon for this blueberry jam, you don’t need anything fancy, just pick one you enjoy drinking! If you don’t have bourbon on hand, you can substitute with good-quality whiskey or even a splash of brandy for a slightly different but still delicious flavor. Avoid flavored or very strong bourbons, as they can change the taste of the jam too much.
Lemon Juice: The lemon juice in this jam makes the flavor brighter. It adds a little sourness to balance the sweet blueberries and helps the jam thicken. It also keeps the color nice and bright! Fresh lemon juice is best because it tastes fresher and stronger than bottled juice, which really helps the blueberries shine.
Fruit Pectin Powder: Fruit pectin powder (like Sure-Jell) is a natural powder that helps jams and jellies thicken up. It actually comes from fruit, like apples! I use it here to make sure the jam isn’t too runny and has just the right spreadable texture.

Close up of the top of a jar of Bourbon Blueberry Jam on a white table from overhead.

Can I Use Frozen Blueberries?

Yes, you can definitely use frozen blueberries for this jam! Just thaw them first and drain any extra liquid if needed. Frozen berries work great and still give you that fresh blueberry flavor in your jam.

What Does Bourbon Blueberry Jam Taste Like?

This bourbon blueberry jam is amazing! And I don’t even usually like bourbon (that’s my husband’s thing!). But it adds a rich, deep essence that takes the jam up a notch. It’s basically blueberry jam, but so much better. You might smell the bourbon, but the jam itself doesn’t taste strong or boozy at all! I really think you’re going to love it. It’s the best blueberry jam I’ve ever had!

Spooning Bourbon Blueberry Jam over toast.

Best Ways To Use Bourbon Blueberry Jam

Bourbon blueberry jam is super versatile and adds a delicious twist to many dishes. Spread it on toast, buttermilk biscuits (I love it on my butter swim biscuits!), or scones for a sweet breakfast treat. Use it as a topping for pancakes & waffles or yogurt. It’s also great as a glaze for grilled meats like chicken or pork. Or, stir some of the jam into cream cheese for a tasty dip. You can even add a spoonful to cocktails or desserts for extra flavor! Let me know your favorite way to use bourbon blueberry jam!

Troubleshooting Your Blueberry Jam

Why is my jam too runny?

Sometimes jam needs a little more cooking time to thicken up. If it’s too runny, try boiling it a bit longer to let some of the extra liquid evaporate. Also, if you’re using pectin, make sure you added the right amount and that the jam reached a full rolling boil.

Why didn’t my jam set properly?

If your jam didn’t set, it might be because the pectin didn’t fully dissolve before you added the sugar, or the jam didn’t boil hot enough after adding sugar. You can fix this by reheating the jam and boiling it again for 1 to 2 minutes.

Can I fix jam that didn’t set?

Yes! Just warm it up again, stir in a little more pectin, and bring it back to a full rolling boil for a minute or two. That usually does the trick.

Bourbon Blueberry Jam on toast on a white plate on a white table from overhead.

How To Store Bourbon Blueberry Jam

Store your bourbon blueberry jam in clean, airtight jars or containers. Keep it in the refrigerator for up to 2 weeks to stay fresh.

How To Can Bourbon Blueberry Jam

Check out this comprehensive guide on how to can jam.

Can You Freeze Bourbon Blueberry Jam?

Yes! You can freeze bourbon blueberry jam to enjoy later. After the jam has cooled, transfer it to a freezer-safe container or jar, leaving some space at the top for expansion. Seal it tightly and freeze for up to 6 months. When ready to use your bourbon blueberry jam, thaw it overnight in the refrigerator for the best flavor and texture.

Bourbon Blueberry Jam

Prep Time 5

Cook Time 15

Cooling Time 1

Total Time 1 20

Discover the rich, sweet flavor of homemade bourbon blueberry jam made with fresh blueberries, a splash of smooth bourbon, and just the right amount of sweetness. This easy bourbon blueberry jam recipe is perfect for spreading on toast, topping desserts, or adding a delicious twist to your favorite dishes.

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Ingredients

▢ 4 cups (592 g) fresh or frozen blueberries
▢ ¼ cup (2 ounces) bourbon
▢ 2 tablespoons fresh lemon juice
▢ 1 box (1.75 ounces) fruit pectin powder, like as Sure-Jell
▢ 1 ¾ cups (350 g) granulated sugar

Instructions

To a large saucepan over medium heat, add blueberries. Use the back of a spoon or potato masher to gently mash until they begin to release juice but still have some texture. (Don't puree the blueberries completely.)
Stir in the bourbon and lemon juice. Sprinkle the pectin evenly over the berry mixture and stir until fully dissolved.
Increase heat to medium-high. Stir frequently and bring the mixture to a full rolling boil (a boil that doesn’t stop when stirred).
Quickly add the sugar all at once. Stir constantly until the sugar dissolves and the mixture returns to a full rolling boil.
Boil for 2 minutes, stirring constantly to prevent scorching.
Remove from heat and skim off any foam from the surface with a spoon. The jam will be thin at first.
Let the jam cool for 1 hour before transferring to jars or airtight containers. Refrigerate for up to 2 weeks. The jam will thicken as it cools.

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