Fresh Low Sugar Blueberry Jam

Blueberry jam is a delightful treat for biscuits, pancakes, and many other breakfast and bread side dishes – it’s not as common as some jam recipes, but it is one of the best homemade jam recipes out there! This is a simple and delicious blueberry jam recipe with options for being a low sugar jam.

Whether you just got home from picking blueberries or you have some frozen berries you want to use, this blueberry jam recipe is to die for! It’s a great jam for beginners and can be adapted to have less sugar if you are looking something a little less sweet.

Homemade blueberry jam is a special treat in our house. We pick blueberries at the local farm every June and make pie, muffins without milk, smoothies, and jam. All too soon the berries are gone, and we have to wait until the next summer to enjoy their fresh, sweet, flavor. One of our favorite things to make is blueberry jam, because it has a unique sweet, slightly tart flavor and a really fun, unique texture. Jam making can be such a satisfying project after picking your own wild blueberries.

This step by step recipe will walk you through making a jam and will answer several key questions. There are also a few tips to make it the best blueberry jam you’ve ever had!

I use pectin in this recipe, which can be bought at any store, and comes in a wide variety of options. Because every pectin is unique, it’s important to follow their instructions. But this article will help you make the best jam possible, and answer some questions not covered in the instructions on the side of the box.

What makes this recipe special is the addition of a little lemon zest and nutmeg. Blueberries have a great flavor on their own, but they are really enhanced by lemon to brighten it up and nutmeg to round out the flavor. Alternatively, or in addition, you can add a dash of cinnamon. While I usually don’t hold back with my spices, I do restrain myself here, because we want to enhance, not overwhelm, the berries.

how can i make this a low sugar blueberry jam recipe?

Most jams have a lot of sugar in them, so it’s understandable that you might want to find a way to cut back on that. Making a jam or jelly is a delicate process, and it requires a good balance of sugar, acidity, and pectin in order for it to setup correctly. Blueberries are low in pectin, so you definitely need to make sure you are using pectin, however, you could opt for low sugar pectin.

In regards to using less sugar in this recipe, you can do this. However, be aware that it may not set up as much as it would if you used the same proportions. Blueberries aren’t as sweet as some fruits, so keep in mind that if you omit too much sugar, it may not taste great.

There are no/low sugar pectins, like this one from Ball. It requires no or little sugar in order for it to work, so I would recommend getting that type of pectin.

According to Whole Food Cooking, her standard recommendation for lower-sugar jams is to do a 20% ratio for the amount of sugar to berries that you are using (rather than 1:1, which is most common). For this recipe, we recommend 4 cups of berries. Instead of 4 cups of sugar, you should use around 3/4 cup sugar for a lower sugar jam.

Because blueberries are lower in acid, you may want to add a touch of lemon juice as well.

It is also recommended to use a water bath for preserving lower sugar jams. The processing time for a low sugar jam does tend to be longer, too. I do recommend avoiding artificial sweeteners when making this jam.

Is this jam or jelly?

Some people call the end result in a jelly because it has a quite firm set like you expect in a jelly. But it’s technically a jam because it is made from the whole fruit, not just the juice. Blueberry jam is delicious and has a great texture. The skins basically dissolve and release the gorgeous purple-blue color, and add a great flavor to the jam. If you called this a jelly, no one would complain, and it makes the perfect topping for sandwiches, biscuits, pancakes, ice cream, or even a scoop of peanut butter!

Fresh or frozen berries

We make this recipe in the summer, when we have plenty of fresh, local berries. But frozen berries will work just the same. If you use fresh berries, use the smaller, firmer berries. The over-ripe berries will have a thicker skin and won’t provide as much tart, blueberry flavor in the jam once combined with the sugar.

Pick over the fresh berries, being sure to remove any leaves, stems, under-ripe, or damaged fruit. Wash it thoroughly and measure carefully to have the right ratio with the sugar and pectin.

If you are using frozen berries, there is no need to thaw before cooking, just rinse, drain thoroughly and measure accurately. Frozen berries are picked and frozen at the peak of ripeness, which eliminates some of the concern of berries not having good flavor and texture when cooked.

Should I use pectin?

Pectin is a naturally occurring starch in fruits and vegetables. It thickens as it’s cooked, which is why it’s used in jam and jelly recipes. Adding pectin to a jam recipe helps it thicken faster and firmer, and reduces the cooking time and sugar required for the jam to set. The less time the fruit is cooked, the more natural color it retains, and the fresher the flavor of the fruit.

Some recipes don’t even require cooking, which is awesome when you really want to highlight the freshness of the fruit in the jam. This is often the case for freezer strawberry or raspberry jams. Blueberry jam is best when cooked because dissolves the thick skins and releases the amazing bold dark color. But the less time it cooks, the fresher and more vibrant the flavor of the final product.

For best results, we do recommend using pectin for this recipe.

What are the different types of pectins?

Most local grocery stores carry pectin, but there might be a few different kinds you’ll encounter. Ball has a great brand – including one that specifically for recipes that use low sugar, which I would recommend if you intend to cut back on the sugar in this recipe. Pomona’s Universal Pectin is also highly regarded. Sure Jell is what I used in this recipe. There are four types:

• HM Pectin – most commonly used pectin, and it comes from fruit peels
• LM Pectin – This relies on calcium rather than sugar to harden. Best for dairy recipes.
• Apple Pectin
• Pectin NH – this is most commonly used in glazes and fillings.

Blueberries have a high natural pectin content, which makes them a good contender for no-pectin recipes, but I prefer to use pectin. It speeds up the process, maintaining more of the fresh fruit flavor, and it requires less sugar, making the jam relatively healthier. And, important to me, it’s faster. From start to finish, the entire thing takes about ten minutes.

There are dozens of pectin available at the grocery store, from regular, to liquid, to low-sugar. Be sure to follow the instructions on your package, and don’t skimp on the sugar or you’ll risk the jam not setting.

If you choose not to use pectin, you’ll need to cook the berries for 25-35 minutes, until they thicken naturally. A jam made without pectin will be darker and will never be as set as a jam with pectin.

How do I know the jam is ready?

Jam thickens as it cools, so it’s hard to know if it’s set while it’s still on the stove. You can cool a bit down in the freezer and see if it’s thick, but that takes time, and you don’t want to overcook it while you’re waiting for it to chill. Instead, I like to chill a few spoons in the freezer. I pour a little hot jam on the back of the spoon and see if it sets. If the blueberry jam is sticky and thick, it’s set. If not, it needs just about 60 seconds more at a boil.

Don’t make jam in your favorite white shirt; as the berries cook they will splatter and could burn you and ruin your nice clothes.

When is blueberry season?

This depends a lot on the type of blueberry being planted as well as where you live. It spans from mid-may through August!

Can I freeze or can the jam?

This jam is great for canning using a water bath canner or using as a freezer jam. If you want to can the jam, prepare the jars and lids in advance so they are ready when the jam comes off the stove. Blueberry jam sets quite quickly, so it’s best to transfer it to the jars right away. If you are going to freeze it, have those containers ready to go as well. Leave the sealed jars out overnight to set and cool completely before freezing, or putting it away. It will last up to a year on the shelf or six months in the freezer, if you don’t eat it first.

Supplies

• Large pot
• Rice or potato masher
• Wooden spoon
• Lemon zester or microplane grater
• Jars or containers for storage
• Apron to protect clothes from the blueberries

Ingredients

Every recipe for blueberry jam differs based on the pectin used. This recipe calls for regular pectin. You can find pectin at any grocery store, and this is the most common variety.

• 4 cups frozen or fresh blueberries, picked over for stems
• 1 box of pectin (no/low sugar pectin if using less sugar)
• 4 cups sugar (3/4 cup for lower sugar)
• zest of one lemon
• dash nutmeg, freshly grated

Recipe

1. Clean your jars in warm, soapy water, dry, and set aside.
2. Measure out six cups of fresh or frozen berries. Rinse them and shake them dry. Pick through the fresh berries to find any stems or other impurities.
3. Add the berries to the large stock or soup pot, and mash the berries thoroughly. You could use an immersion blender if you wanted, but it’s not necessary. As the berries cook, they will soften and dissolve.
4. Following the instructions on your pectin box, add the pectin, zest of one lemon, and the dash of freshly grated nutmeg. Bring the berries to a rolling boil, a boil that doesn’t stop even when stirred. Be sure to stir constantly, so the berries don’t burn.
5. When the berries have come to a full rolling boil, add the sugar and stir.
6. Once the fruit has returned to the boil, set the timer for one minute. Stir constantly, and when the timer goes off, remove the pot from the heat.
7. Test the jam by pouring a small bit on a frozen spoon and see if it sets properly. If it does not, return the pot to the stove and boil for another minute. Remember, it often takes an entire day to fully set, so if it’s a little runny, that’s okay.
8. While the jam is still liquid, transfer it to the hot jars and containers you want to store it in, and prepare it for canning in a hot water bath or freezer storage. Don’t forget to wipe jar rims before you finish preserving them!

How long does this jam take to make?

This jam sets quickly and will be ready to serve within an hour or two; once it has cooled.

How much does this jam make?

This recipe makes about four cups of jam. For a small batch of blueberry jam, just cut the recipe in half!

How long does this jam last?

It will stay fresh in the fridge for two weeks, or in the freezer for six months, or a shelf lifefor about a year if canned and stored in a dark place. Due to the high sugar content (if you are using the full-sugar version) it will never freeze solid, so don’t store it on the side or in a way that the jam could leak out of a container.

What are some adaptations?

There aren’t a lot of adaptations we would recommend making to this recipe, beyond what we’ve already shared about making it with less sugar. Chia seeds might be a fun addition to add some extra fiber to the dish. You may want to add a touch of lemon juice or lime juice.

More Fruit Recipes You Might Enjoy:

• Mouth-Watering Blueberry Muffins without Milk
• Quick and Easy Blueberry Biscuits Recipe
• Simple Layered Blueberry Jello Salad
• Easy Strawberry Jello Salad with Cool Whip
• Easy Low Sugar No Pectin Strawberry Jam
• How to Choose a Watermelon: 8 Fool-Proof Steps
• Easy Grilled Watermelon – AKA Watermelon Steak
• How to Make the Best Grilled Peaches
• Easy Fresh Peach Salsa Recipe

This delicious and easy blueberry jam recipe is super to be a favorite every summer. It’s a sweet jam, though with a few adaptations you can cut down on the sugar and play more on the natural sugar.