The best jams are always homemade. This homemade blueberry jam without pectin is simple and easy to make. Blueberries have plenty of natural
I can never have enough berries when they are in season. We love eating them fresh, as well as in ice creams, smoothies, tarts, cheesecakes, these delicious squares, and bars. Unfortunately, the blueberry season is always so short. And, I feel I can never get enough, which is why a blueberry jam is always great to have in the fridge.
I LOVE fresh jam and I love to try different flavors that are in season. So, instead of making many bottles of one fruit jam, I make many different fruit jams during the year. This works great for our family of four. First, the kids get variety and it's always nice to have a fresh jam at home. So, when strawberries are in season I make strawberry jam. And, when plums are in season we make plum jam. I also make a bottle of fig Jam, peach jam, and orange marmalade, and of course berry jams like this blueberry jam.
About this jam
A simple and easy way to make homemade jam without the fuss of canning. Just pour the jam in sterilized jars and save them in the fridge or freezer.
Ideally, you can make blueberry jam with just two ingredients: blueberries and sugar. Because blueberries have natural acidity and pectin in abundance. And yet, adding lemon juice helps break down on the skin.
Also, fresh blueberries are naturally soft and sweet. Therefore, low-sugar works great for blueberry jam. You can also use frozen blueberries to make jam. However, the skin on frozen blueberries tends to be much tougher than in fresh ones. Similarly, frozen blueberries are more tart (acidic) than fresh blueberries. So, you may need more sugar. And macerating the fruit in the fridge works better to soften the tough skin when making frozen blueberry jam.
This is not a big batch of jam but it can be easily halved or doubled if necessary.
Ingredients and tips
Ideally, the three main ingredients for any jam are fruit, sugar, and acid. Take note of quantities in my jam recipes.
- Blueberries - The best candidate for jams are the blueberries that have a deep rich color. Ripe but firm, discard blueberries that are too soft or bruised.
Tip - never let the blueberries soak in water as the skin absorbs water and become tough. If you find that the blueberry skins are tough (some prewashed by suppliers), then combine the sugar, lemon juice, and blueberries in a glass or plastic container and let it stay in the fridge overnight. Letting the fruit macerate in sugar and lemon juice helps soften the skin. - Sugar - Traditionally people use a ratio of 1:1 for fruit: sugar, just like commercial jams. That's too sweet for me. Since I prefer my jam more fruity, so I use less sugar. Sometimes I prefer using thick granulated sugar so it cooks slowly with the fruit. Today I'm using fine grain sugar.
- Lemon juice - It's best to use fresh lemon juice. You can also add zest, but I'm not a big fan of zest in my blueberry jam.
- Butter - Now you don't really need butter, and yet if you notice, often there is foam in the jam when cooking. Adding butter helps clarify the jam - foam comes to the surface so you can then skim it off very easily.
The jam DONE test
Getting the jam off the heat is critical and often we take it off too soon or too late resulting in a runny or too thick jam. So here is an old mom's method that works great to test any fruit jam
Place two ceramic plates in the freezer or fridge. These cool while the jam is cooking. When you are ready to test - bring the cold plate out. Put a spoonful of jam on the plate. The cold plate will instantly cool the jam giving you an indication of how much it has set. Simply put the jam on the plate from the corner towards the center. If it wrinkles it is set. Time to take the jam off the heat. If not, continue with a few more tests - every 3 to 5 minutes.
Step by step instructions (Save/Pin)
- In a heavy-bottom pan, combine the blueberries, sugar, salt, and lemon juice.
- Place on medium heat until the sugar is dissolved.
- Then turn the heat up and let the mixture come to a rolling boil. Cook it for a minute or two on medium-high.
- Turn the heat to medium-low. The mixture should still be simmering but slow.
- Use a masher to mash the fruit - so you have a smoother jam-like consistency.
Note: you can skip the mashing and keep the jam chunky like a preserve - that's what I have done in the video. - Let simmer for about 20 minutes.
- Meanwhile, place two ceramic plates in the freezer. (for the jam done test)
- After almost 15 to 20 minutes you will see the mixture has darkened, thickened, and reduced.
- Remove one of the plates from the freezer.
Testing the jam
- Place a small amount on the mixture on the plate. The cold plate will help cool the mixture instantly and give you a good indication if the jam is ready.
- You may need to do this once or a couple of times depending on how soon you start checking.
- If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers - it's ready.
- Just when you are ready to take the jam off the heat, add a teaspoon of butter and you will notice that all the foam on the top will dissolve and give you that glossy golden shine.
- Let the jam cool for about 20 mins before you pour it into a warm sterilized jar leaving ¼ inch space from the top.
- Use a clean sterilized knife or spatula to move the jam a bit - this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars).
- Place a piece of wax paper on the top before you place the lid on tightly.
The canning process
Sterilize the jars
- Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140 C / 284 F, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off).
- Don't forget to wash and sterilize the bottle lids as well.
Canning process
- Place a rack on the bottom of a large stockpot.
- Fill half the pot with water.
- Pour the jam into the hot sterilized jar as explained above and close the lid.
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes.
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight - the lid should not move at all.
- Store in a cool dry place.
Storage
- If canning, the canned jam will stay in a cool dry place in the pantry for up to a year or even longer.
- When not canned, the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Frequently asked questions
All fruits have pectin which is a natural substance. Some fruits have more pectin than others, like blueberries, apples, and other fruits. Especially in a blueberry jam, you don't really need any more pectin.
Our grandmothers did not use any artificial pectin either. And yet, they've made us some amazing jams. Low-heat, slow cooking is the key to making a good jam because that's when the pectin is naturally released.
Almost all jams use lemon juice. Lemon is a great way to cut down on that sweetness with a citrus edge. It also prevents the sugar from crystallizing. Most importantly the lemon helps prevent any growth of bacteria when canning the jam.
Yes, it is possible to overcook jam. It is better to undercook rather than overcook a jam. Because undercooked can be cooked again, but once overcooked you have to add water to thin the jam. And once
you add water you reduce the shelf life of the jam.
Often the reason jam does not set though reduced to half is because it has not been boiled enough. The low-heat slow cooking is what makes jam reach its setting point. If cooked too fast the liquid is reduced but without going thru the natural process of setting. So, low-heat slow cooking is the key to a perfect jam.
We often say low-heat slow cooking is what makes a good jam. This does not mean it takes a long time. Usually, a good 20 minutes is all it needs for about 1 kg / 2 lbs of fruit jam to reach a setting point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
Homemade jams made with sugar and fresh fruit can have a long shelf life. If processed with the canning method, and stored properly in a cool dark place, a blueberry jam can last for up to 2 years. Once opened it can be kept in the refrigerator for up to 3 months
An acid like lemon juice is necessary to keep the sugar from crystallizing which is why all jam recipes have lemon juice. To fix crystallization, simply heat the jam in a microwave or clean a saucepan. Add lemon juice and cook until the sugar has melted again. This should fix it.
NO! you don't. But if you do have a candy thermometer on hand you can use it and take the guesswork out. I use mine only for instructional videos to show the process for those who would like to use a candy thermometer. I have always used the old school jam testing method I shared above and it works every single time.
What can you do with homemade jam?
No matter what jam you make there is so much you can do with it other than just spread it on toast. I often use jam in my macarons for a quick fruit filling. My kids love to help me make shortbread cookies so they can stick their thumb in the center and add jam. Also, nothing beats fresh homemade fried donuts filled with a jam that just melts in the mouth. These classic Linzer cookies are made every year for gifts.
What else can you do with blueberries?
- Blueberry ice cream
- Classic Blueberry Tart
- Easy Blueberry Crumble
- Blueberry filled macarons
- Cream Cheese Blueberry Crumb Bars
- Baked mini blueberry cheesecakes
- Blueberry Cheesecake
- Apple blueberry cupcakes
- Mini blueberry cream cheese tarts
- Banana blueberry smoothie
- Blueberry filling for cakes, pies, and tarts
- Blueberry Cream Cake with crumb topping
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Homemade Blueberry Jam without Pectin (low sugar)
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Ingredients
INGREDIENTS
- 2 lbs (1 kg) Blueberries fresh
- 1.5 cups (300 g) sugar
- 2 tbsp lemon juice
- ½ tsp salt
Instructions
Cooking the jam
- In a heavy bottom pan, combine the cleaned blueberries, sugar, salt, and lemon juice.
- Place on medium heat until the sugar is dissolved.
- Then turn the heat up and let the mixture come to a rolling boil. Cook it for a minute or two on medium-high.
- Turn the heat to medium-low. The mixture should still be simmering but slow.
- Use a masher to mash the fruit – so you have a smoother jam-like consistency.
- Tip: you can skip the mashing and keep the jam chunky like a preserve – that’s what I have done in the video.
- Let simmer for about 20 minutes.
- Meanwhile, place two ceramic plates in the freezer. (for the jam done test)
- After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.
- Remove one of the plates from the freezer.
Testing the jam
- Place a small amount on the mixture on the plate. The cold plate will help cool the mixture instantly and give you a good indication if the jam is ready.
- You may need to do this once or a couple of times depending on how soon you start checking.
- If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers – it’s ready.
- Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve and give you that glossy golden shine.
- Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving ¼ inch space from the top.
- Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars).
- Place a piece of wax paper on the top before you place the lid on tightly.
How to can jam
Sterilize the jars
- Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C/284 F, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off).
- Don’t forget to wash and sterilize the bottle lids as well.
Canning Process
- Place a rack on the bottom of a large stockpot.
- Fill half the pot with water.
- Pour the jam into the hot sterilized jar as explained above and close the lid.
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes.
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight – the lid should not move at all.
- Store in a cool dry place.
Recipe Notes
- If canning, the canned jam will stay in a cool dry place in the pantry for up to a year or even longer.
- When not canned, the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
