The invention discloses a method for producing a blueberry jam by using a blueberry fermentation by-product. The method comprises the following steps: uniformly mixing the fermentation by-product obtained in a blueberry fermentation wine-making process, water, sugar, a thickener, and citric acid or a citrate, and concentrating to obtain the blueberry jam. The thickener consists of xanthan gum, sodium alginate, pectin and beta-cyclodextrin. By fully using the blueberry fermentation by-product, the method for producing blueberry jam by using the blueberry fermentation by-product is developed. The method is simple, low in cost, none in pollution and easy to popularize. The prepared blueberry jam has the bluish violet color of the blueberry fruit in sense, a moderate sour-sweet taste, pure fruity flavor of the blueberry, and no fermentation residual odour; and not only the original taste and flavor of the blueberry are reserved, but also the beneficial components in the blueberry are furthest reserved.