This blueberry jam recipe is so easy! It can be made with either fresh or frozen blueberries! The best part of making your own jams and jellies, besides the obvious flavor difference, is that you control the ingredients. There are no ingredients that you can’t pronounce and none of the preservatives found in commercially available products.
I have a confession. After making my own jams and jellies for years now, I cannot, and I mean cannot eat store bought jams. I would rather go without!
My jams need to be a little sweet and a little tart, just like fresh fruit. I always use the same recipe for jams and jellies from Ball.
The only thing I switch up a bit is the amounts of sugar and lemon juice. I always go a little heavy handed with the lemon juice and a little light on the recommended amount of sugar.
That way, the jam retains more of the fresh fruit flavor. The lemon juice just brightens up the jam so much.
A bit off topic here, but bear with me…. My eldest son, Jake, just got his first “real” job in his preferred field. He is now officially a software engineer! (And making really good money! 🙂 ) He is further away than his mother would prefer, but I am so proud of him!
I digress, though. He drives a Toyota Prius and I have never seen so much stuff fit into such a little car!
Of course, I loaded him up with lots of Mama’s homemade goodies, so he wouldn’t forget me. 🙂 A few things he left with will be coming up on BCC soon, like Nuclear Jalapeño Pepper Relish and Zucchini Relish! A lot of what I gave him are already here on BCC, including, Strawberry Jam, Pickled Peppers, Candied Jalapeno Peppers, and Roasted Garlic Salsa!
Back to the Blueberry Jam Recipe
Once you have a few basic tools, making your own homemade blueberry jam, is super easy! You will need a canning pot with a rack so that the jars don’t clunk around and crack while they are boiling.
Don’t miss our complete step by step guide to canning.
About Commercial Pectin
There is some debate regarding prepared pectin. Pectin is a naturally occuring substance in all plants. Different plants have different amounts and types of pectins. The reason we use pectin, is that you have to develop less natural pectin from the fruit you are using.
I made lemon marmalade several years ago and used a recipe that did not use prepared pectin. It developed the existing pectins in the lemon seeds and pith. The only problem I found is that the marmalade caramelized the sugar because it had to cook so long.
For this reason, the color is not the lovely yellow I was looking for, but a mousy brown! The next time I make lemon marmalade I will definitely use pectin, instead of cooking it so long.
This is an interesting article regarding pectin. There are different grades of pectin, as well. For this Low Sugar Blueberry Jam Recipe, use this low sugar pectin.
Although you don’t technically need this awesome set of canning tools, for less than $20 bucks it saves you a ton of time and burns!! Obviously, jars are a must. They are available pretty much everywhere in the US, from grocery stores, to tractor supply stores, to hardware stores, or here on Amazon.
So to get started canning, you need less than $100 worth of specialty tools! It’s well worth that when you think of all the money you will save and how wonderful it will be to have homemade jams!!!
Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
I hope you enjoyed this Blueberry Jam Recipe today! Don’t forget to sign up for my mail list so that you don’t miss all of the new stuff coming up! Form is below the recipe! Thanks for stopping by and have fun cooking!!
Low Sugar Blueberry Jam
Ingredients
- 2 cups blueberries 500 ml
- 1/3 cup fruit juice or water 180 ml
- 3 tsp lemon juice, fresh or bottled 15 ml
- 1.5 Tbsp Low Sugar Pectin 22 gr
- 0-1/2 cup Sugar 113 gr
Instructions
- Prepare waterbath canner. Wash jars ad lids thoroughly in hot, soapy water and rinse well. Add jars to to canner and cover with water 1 inch above the jars. Boil jars for 10 minutes. Let jars sit in hot water until ready to use.
- Pour boiling water over lids and let sit in hot water until ready for use.
- Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can’t be stirred down.), stirring constantly.
- Add sugar, if using. Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
- Ladle hot jam into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately.
- If preserving, ladle hot jam into the hot jars, leaving 1/4″ headspace. Wipe rims clean with paper towel.. Center lids on jars. Apply bands and adjust to fingertip tight.
- Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
- Process jars for 10 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
Nutrition
Tools I Use to Make Low Sugar Blueberry Jam
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Pat
I increased the recipe toimake 5 pints and added some lemon zest and the jam was fabulous! Thank you for the wonderful recipe!
Beth Neels
I’m so glad you liked it Pat! The additional on the lemon zest is a great idea. Thanks for letting me know your thoughts.
bob
I followed directions perfectly and the jam is delicious. But it’s too thick. Can barely get a knife into the jar to spread it.
Beth Neels
Perhaps you added a bit more pectin or had a few less berries or water to thin it? Anyway, sorry you had problems. I’ve made this jam a hundred times and have never had that problem. Thanks for letting me know.
Laura Tiessen
Can you tell me how many cups of jam this recipe will make? That way I can figure out how many jars I need.
Beth Neels
Sure Laura, 32 tablespoons is 2 cups, which is 1 pint. Thanks for checking out the recipe!
chris
This is an excellent and easy to follow recipe. Thanks for all your work!
Beth Neels
Thank you Chris! I’m so glad to be of help! Have a great weekend!
Pattie
Hi Binky!
Is the pectin dry or liquid? and where do you get low-sugar pectin!?
Thanks!
Beth Neels
Hey Pattie! The link to where I buy low sugar pectin is below the recipe. Here it is again. (affiliate) I have also found it in my local grocery stores in the canning section. I buy the larger jar. It lasts a long time, as long as it stays dry! Thanks for checking out the recipe!
Bobby
What fruit juice do you suggest?
Binky
I usually use water, but I would think white grape juice might be the best juice. Thanks for stopping by Bobby!
Cherri
1/2 cup sugar? Just checking , ????
Binky
That’s what I use. It tastes more like fresh berries without all of the sugar! Thanks for trying it, Cherri!
Brian Jones
It certainly is jam season, we have raspberries, strawberries and cherries in full harvest at the moment and the plums are coming up fast on the rails too! Like you I love the opportunity to reduce the sugar a little, I certainly don’t have a beef with sugar like many. I just don’t have a sweet tooth 😉
Binky
Neither do I Brian. I would rather have salty over sweet any day! Thanks for your comment!
Binky
I agree with you Brian. I would rather have salty rather than sweet!
Loyola
I love the way you write and this Blueberry jam looks delicious. I agree with you when you start making your own jams it is impossible to get back to the commercial ones.
Binky
Thank you Loyola! I really appreciate that!
Binky
Thanks so much, Loyola! I appreciate that!
Patty
Up to last year my mom has made all our jams and jellies, although my brother and I always pick a few, she still has some 2015! Now she’s too tired and I live so far to learn from her! I’m happy to make my jams with less sugar though, I will try your way, blueberry, blackberry and cherry are my favorite!
Binky
I love blackberry too! We have wild ones growing out back that we pick every year! I haven’t made cherry in a long time, but I love that as well! Thanks, Patty!
Catherine
Homemade jam is one of my favorite things to make during the summer when the berries are in season.
Binky
Me too! It’s great for gifts at the holidays, and of course eating! Thanks Catherine!
Daniela
I’ve been looking for a low-sugar jam recipe for ages, so thank you so much for posting this! It looks delicious! And who knew there was such a thing as low-sugar pectin?
Binky
The low sugar pectin is key! You get a much better set with it! Thanks Daniela!
Sandi
I love making homemade jams. Your recipe looks great and I love the easy to follow directions.
Binky
Thanks, Sandi! I’m glad you like it. I’ve gone to adding process shots because I got a new camera.
Heidy
I’ve watched my mom 1000x making her own jams, however, I’ve always been scared to make my own.You make it so easy looking that I might just attempt it finally.
Binky
Once you do, you kind of get hooked and never want to eat the stuff from the grocery store again. You have to make your own, at that point! 🙂 Thanks Heidy!