This homemade blueberry jam is simple and easy to make. It uses less sugar and no added pectin or artificial flavoring. It takes less than 30 minutes. Save it in the fridge or can these jams for the whole year.
Table of Content
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. During the plum season, we make plum jam, fig jam, peach jam, orange marmalade. You get the idea.
Why make this jam?
- No-fail method - This recipe is simple and easy. And if you've never made homemade jam you will definitely start now.
- No- canning - This homemade recipe is without the fuss of canning. Just pour the jam into sterilized jars and save them in the fridge or freezer. However, I have given you the detailed process for canning too.
- No added pectin - 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.
- Low-sugar - Fresh blueberries are naturally soft and sweet. Therefore, you don't need to add a lot of sugar to this jam.
Ingredients and substitutes
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.
Pro tip - Never let the blueberries soak in water as the skin absorbs water and becomes 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 - Unlike commercial jams, I like to use less sugar - which is usually half the quantity of fruit. If I have 1 kg of fruit I usually add 500 grams of sugar. So my jam is more fruity rather than just sugary sweet. But if you like it sweet you can add more. Most commercial jams are made with ¾ amount of sugar in this case 750 grams.
- 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.
Step by step instructions
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Check the blueberries and remove any bad, discolored, or bruised ones. Give them a quick wash and drain in a colander.
Pro tip - Soft blueberries can be used but discolored and bruised ones will ruin the jam. Also, don't soak blueberries in water for too long as they do soak up moisture. - In a heavy bottom pan, combine the blueberries, sugar, salt, and lemon juice.
Pro tip - If you are using frozen berries, let the blueberries macerate in sugar and lemon juice for a few hours before cooking. This softens the blueberry skin considerably. - Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high.
Pro tip - Boiling the jam is important as it releases pectin from the skin and seeds in fruits. - Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a potato masher to mash the fruit – so you have a smoother jam-like consistency.
Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam. - Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.
Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Testing the jam
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate.
Pro tip - The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready. - Set aside for 2 to 3 minutes then test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. If not let the jam cook a couple of minutes more and test again.
Pro tip - You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking. - Alternatively, you can use a candy thermometer - the jam should reach 105 C / 221 F.
Pro tip - I find the thermometer to be the easiest and fail-proof method to check for doneness. - Optional - Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam.
Pro tip - You don't need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine. - Pour the jam into warm sterilized jars 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.
- Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid.
Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilize the jars
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C.
Pro tip - I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles. - Note - Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning process
- Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.
Pro tip - 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/simmer for 15 minutes.
- Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
Pro tip - The hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking. - 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.
- In about 24 hours you will notice that the jam will thicken considerably.
- 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.
Blueberry jam without sugar
Sugar helps the creation of pectin which makes our jam. But what if you can't have sugar? Or you don't want to eat sugar? You can still make jam. Here's how.
First, pick the naturally sweetest raspberries you can find from the market. Forget everything you read about pectin and buy a box of natural pectin. These are available in most supermarkets. If you don't want to use pectin you can use chia seeds. The difference is that jam with pectin has a longer shelflife than with chia seeds. And also grab some fresh lemon juice because that has some natural pectin in it too. The formula is pretty simple and it belongs to my mom
- With Pectin
- 4 cups fruits (one or a combination)
- 3 tablespoon pectin
- 2 tablespoon lemon juice
- ¾ cup water
- ¼ cup honey, maple syrup or 2 tablespoon splendar
Bring everything it to a boil and cook on low until thickness to jam consistency.
- With chia seeds
- 4 cups fruits
- 2 tablespoon lemon juice
- ¼ cup water
- ¼ cup honey, maple syrup or 2 tablespoon splendar
Bring all to a boil and cook until thick then add the 2 tablespoon chia seeds.
If you ever find you need to add more sweetness, add a little agave syrup or honey to the jam just before you take it off the heat. This will sweeten it a bit. I use to make no sugar jams for a friend of my mom long ago because she was diabetic. She really loved the jam so it was something she really enjoyed for breakfast every day.
More jam recipes
- Strawberry Jam - No Pectin (3 ingredients)
- Mixed Berry Jam - No Pectin (low-sugar)
- Apricot Jam - No Pectin (3 ingredients)
- Cherry Jam - No Pectin (3 ingredients)
- Apricot Peach Jam - No-Pectin (just 3 ingredients)
- Fresh Fig Jam - No Pectin (just 3 ingredients)
- Microwave Strawberry Jam - No Pectin
- Old Fashioned Raspberry Jam - No Pectin
- See all jam recipes
Frequently asked questions
What is pectin?
Pectin is an essential ingredient for jams, jellies, and preserves. Without pectin, our jams and jellies will not set. Pectin is naturally found in many fruit seeds and skins but can also be produced artificially.
Commercial pectin is usually made from the fruit rind. And using artificial pectin can reduce the jam cooking time and give you a high yield. However, it lacks that intense flavor produced through longer-slower cooking by the natural production of pectin in jam.
Can you use frozen blueberries to make jam?
Yes, of course, you can use frozen blueberries. If you are using frozen berries, let the blueberries macerate in sugar and lemon juice for a few hours before cooking. This softens the blueberry skin considerably.
How can I thicken jam without pectin?
All fruits have pectin. Some fruits have more pectin than others, like blueberries, apples, and other fruits. In fact, 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.
Why is my jam crystalized? How do you prevent crystallization? How do you fix crystallized jam?
An acid like lemon juice is necessary to keep the sugar from crystallizing, which is why all jam recipes have lemon juice. So, to fix crystallization, simply heat the jam in a microwave or clean saucepan over medium heat. Then, add lemon juice and cook until the sugar has melted again. This should fix it.
Do I need a candy thermometer to make jam?
NO! you don't. But if you do have a candy thermometer on hand you can use it and take the guesswork out. In fact, I have always used the old-school jam testing method. But trust me the thermometer makes life so much easier.
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Printable Recipe
Blueberry Jam - No-Pectin (3 ingredients)
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Medium
Diet : GF, NF, Eggless, Vegetarian
Calories: 434kcal
Adjust Servings Here: 4 jars
Description
The best jams are always homemade. This homemade blueberry jam without pectin is simple and easy to make. Blueberries have plenty of natural pectin so you don't need to add any. And it is also a great low-sugar blueberry jam.
Ingredients
INGREDIENTS
- 2 lbs (1 kg) Blueberries fresh or frozen, stalks removed
- 2½ cups (500 g) Sugar
- 2 tablespoon Lemon juice
- ½ teaspoon Salt
Instructions
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Check the blueberries and remove any bad, discolored, or bruised ones. Give them a quick wash and drain in a colander.Pro tip - Soft blueberries can be used but discolored and bruised ones will ruin the jam. Also, don't soak blueberries in water for too long as they do soak up moisture.
- In a heavy bottom pan, combine the blueberries, sugar, salt, and lemon juice.Pro tip - If you are using frozen berries, let the blueberries macerate in sugar and lemon juice for a few hours before cooking. This softens the blueberry skin considerably.
- Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
- Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a potato masher to mash the fruit – so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
- Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Testing the jam
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. Pro tip - The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready.
- Set aside for 2 to 3 minutes then test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. And if not, let the jam cook a couple of minutes more and test again.Pro tip - You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking.
- Alternatively, you can use a candy thermometer - the jam should reach 105 C / 221 F.Pro tip - I find the thermometer to be the easiest and fail-proof method to check for doneness.
- Optional - Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam. Pro tip - You don't need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine.
- Pour the jam into warm sterilized jars 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.
- Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid. Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilize the jars
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 CPro tip- I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles.
- Note - Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning Process
- Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.Pro tip - 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/simmer for 15 minutes.
- Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely. Pro tip - The hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking.
- 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
- Shelf life - 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
- Do you need lemon juice? 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.
- How long do you cook 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 set point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
- Jam no setting - Often the reason jam does not set though reduced to half is that 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.
- Over-cooked jam - 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. Note, once you add water you reduce the shelf life of the jam as well. Best to get it right the first time.
- 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.Â
- If you do have a candy thermometer on hand you can use it and take the guesswork out. I used mine for instructional videos to show the process for those who would like to use a candy thermometer.Â
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.
- In about 24 hours you will notice that the jam will thicken considerably.
- 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
Calories: 434- kcalCarbohydrates: 112- gProtein: 2- gFat: 1- gSaturated Fat: 1- gSodium: 294- mgPotassium: 193- mgFiber: 6- gSugar: 100- gVitamin A: 135- IUVitamin C: 27.1- mgCalcium: 15- mgIron: 0.7- mg
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
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
Nikki
I just made this, and it was perfect. I can’t have dextrose, so pectins are a no for me. I used 3.5 cups of blueberries for each pound in recipe, turned out very good. I let simmer about 35 min. Thanks for a great recipe!
Veena Azmanov
Thank you for the lovely feedback, Nikki. Happy you enjoyed this jam.
Sandra Shear
Can I add jalapeños to this blueberry jam recipe? And would I need to make any adjustments?
Veena Azmanov
Yes, of course, love jalapenos blueberry jam sounds yum. No need for adjustments
Kelly
Never mind about my comment. Somehow I skipped right over the salt in the initial instructions. Sorry
Veena Azmanov
Thanks, Kelly.
Wayne
Can the blueberry jam be frozen instead of canned?
Veena Azmanov
Yes, Absolutley!
Susan Becker
Couldn't be easier Veena. I made your strawberry jam last week and this week I made blueberry jam. I used fresh strawberries but used frozen blueberries for the other. I used your recommendation to let the blueberries macerate for 2 hours. Both jam are thick, shiny (from the butter). and delicious. I have one question: I use a Thermapen to check the temperature and I cannot get it up to 221 as you recommend. The highest I can get is 217 degrees. I let the jams cook longer that you recommend so they thicken as they cool. I have an electric glass top stove so maybe it just can't get the temperature up high enough. But all is well--thank you for the recipes and the instructions.
Veena Azmanov
Thank you for the feedback, Susan. Happy both the jams turned out good and delicious. I am sorry I'm not so familiar with the working of thermapen. I use a regular [eafl id="103691" name="Stick Thermometer" text="stick thermometer"] or my [eafl id="44554" name="Spatula Thermometer" text="spatula thermometer"].