Blueberry Jam Without Pectin

a mason jar labeled Blueberry jam and a knife taking some out.

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5 from 18 votes

Store those summer blueberries all year long with this low-sugar pectin-free jam.

Course Condiment

Cuisine American

Diet Gluten Free, Vegan

Servings 6 oz jars

Calories 426kcal

Author Tracy

Equipment

Ingredients

6 cups blueberries approximately 2 lbs
1 1/ 4 - 1 1/2 cups sugar
1 tablespoon lemon juice

Instructions

Jam: Add berries, lemon juice, and sugar to a large pot on medium. Use a masher to gently mash and break up the berries, releasing some of the juice. Stir so that the sugar dissolves in the juice.
Turn the heat up slightly and bring to a boil.
Reduce heat to medium-low to maintain a gentle simmer and let simmer, reduce, and thicken.
The jam will be ready when the internal temperature of the jam reaches 221 degrees F.
Canning: While the jam simmers, sterilize your jars and lids if canning and set aside.
Once the jam is done, fill jars, being sure to leave 1/4 inch headspace, and add lids and secure tightly.
Water bath to store. Always be sure to follow safe canning guidelines.

Notes

The nutritional value is for 1 6 oz jar.

Storage

Fridge: Store in an airtight container in the fridge for up to 3-4 weeks.

Freezer: Store in a freezer-safe container and freeze for up to 3 months.

Canning: Use safe water bath canning methods to can and store this jam for up to 1 year in a cool dry place. Be sure to always follow safe canning methods.

Substitutions

Blueberries: You can use frozen blueberries in place of fresh ones by adding the thawed berries to a bowl with the lemon juice. Let it all macerate (soften) in the lemon juice first and then add to the pot with sugar.

Lemon Juice: For this recipe, we prefer to use concentrate to ensure high acidity, which can vary if using fresh lemons.

Sugar: This is a low sugar jam. While we prefer to use only 1 1/4 - 1 1/2 cups of granulated white sugar, you can use up to 5 or 6 for a very very sweet jam. You can also use up maple syrup or honey, 1 cup for a low sugar jam, or more for a much sweeter jam.

Tips

Pot: Use a larger pot because the berries will foam as they reduce, to prevent foaming over.

Doubling Recipe

We love to double + this recipe when making a big batch of jam to can. Just note that this will add to your cooking time.

Nutrition