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You are here: Home / Farm To Table / Easy, Low Sugar Blueberry Jam Recipe

Easy, Low Sugar Blueberry Jam Recipe

Last updated on July 14, 2019. Originally posted on May 31, 2018 By Beth Neels 24 Comments

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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.

Blueberry jam recipe with biscuit
Low Sugar Blueberry Jam Recipe

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.

antique tea set with biscuit covered in blueberry jam

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!

biscuit slathered with blueberry jam on antique white flowered plate

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

blueberry jam on biscuit on white plate with colored flowers

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.

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!!!

a biscuit with blueberry and tea cup

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!!

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Recipe

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
Blueberry Jam on biscuit with antique tea set
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5 from 2 votes

Low Sugar Blueberry Jam

Once you make your own jam, you will never want to eat store bought again!
Course jam
Cuisine American
Keyword blueberry jam recipe, blueberry jam,, low sugar blueberry jam,
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 32 tablespoons
Calories 7kcal
Author Beth Neels

Ingredients

  • 2 cups blueberries 500 ml
  • 1/3 cup fruit juice or water 180 ml
  • 3 tsp lemon juice 15 ml
  • 1.5 Tbsp pectin 22 gr
  • 0-1/2 cup sugar 113 gr
US Customary - Metric

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.

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 7mg | Vitamin A: 5IU | Vitamin C: 1.1mg | Calcium: 1mg
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Tools I Use to Make Low Sugar Bkueberry Jam

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

  • canning pot
  • canning tools
  • low sugar pectin
  • jelly jars

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Filed Under: Farm To Table, Gluten and Lactose Free, Gluten Free, Jams/ Jellies/Canning, Lactose/ Dairy Free, Vegetables and Fruits Tagged With: blueberry, canning, home canning, jam

Reader Interactions

Comments

  1. Heidy

    June 05, 2018 at 2:06 pm

    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.

    Reply
    • Binky

      June 05, 2018 at 3:00 pm

      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!

      Reply
  2. Sandi

    June 05, 2018 at 2:33 pm

    I love making homemade jams. Your recipe looks great and I love the easy to follow directions.

    Reply
    • Binky

      June 05, 2018 at 3:01 pm

      Thanks, Sandi! I’m glad you like it. I’ve gone to adding process shots because I got a new camera.

      Reply
  3. Daniela

    June 05, 2018 at 2:40 pm

    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?

    Reply
    • Binky

      June 05, 2018 at 3:02 pm

      The low sugar pectin is key! You get a much better set with it! Thanks Daniela!

      Reply
  4. Catherine

    June 05, 2018 at 3:24 pm

    Homemade jam is one of my favorite things to make during the summer when the berries are in season.

    Reply
    • Binky

      June 05, 2018 at 4:55 pm

      Me too! It’s great for gifts at the holidays, and of course eating! Thanks Catherine!

      Reply
  5. Patty

    June 06, 2018 at 10:40 am

    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!

    Reply
    • Binky

      June 06, 2018 at 10:52 am

      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!

      Reply
  6. Loyola

    June 06, 2018 at 1:01 pm

    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.

    Reply
    • Binky

      June 07, 2018 at 10:16 am

      Thank you Loyola! I really appreciate that!

      Reply
    • Binky

      June 07, 2018 at 10:22 am

      Thanks so much, Loyola! I appreciate that!

      Reply
  7. Brian Jones

    June 07, 2018 at 2:01 am

    5 stars
    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 😉

    Reply
    • Binky

      June 07, 2018 at 10:17 am

      Neither do I Brian. I would rather have salty over sweet any day! Thanks for your comment!

      Reply
    • Binky

      June 07, 2018 at 10:22 am

      I agree with you Brian. I would rather have salty rather than sweet!

      Reply
  8. Cherri

    August 30, 2018 at 9:41 am

    1/2 cup sugar? Just checking , 😊

    Reply
    • Binky

      August 30, 2018 at 2:52 pm

      That’s what I use. It tastes more like fresh berries without all of the sugar! Thanks for trying it, Cherri!

      Reply
  9. Bobby

    December 05, 2018 at 6:13 pm

    What fruit juice do you suggest?

    Reply
    • Binky

      December 06, 2018 at 9:29 am

      I usually use water, but I would think white grape juice might be the best juice. Thanks for stopping by Bobby!

      Reply
  10. Pattie

    June 07, 2019 at 7:15 am

    Hi Binky!
    Is the pectin dry or liquid? and where do you get low-sugar pectin!?
    Thanks!

    Reply
    • Beth Neels

      June 07, 2019 at 9:24 am

      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!

      Reply
  11. chris

    September 14, 2019 at 10:11 pm

    5 stars
    This is an excellent and easy to follow recipe. Thanks for all your work!

    Reply
    • Beth Neels

      September 15, 2019 at 10:26 am

      Thank you Chris! I’m so glad to be of help! Have a great weekend!

      Reply

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Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you! Read More…

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