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
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 32 tablespoons
Calories 7kcal
Author Beth Neels
Cost $5

Equipment

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 classic 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.

Notes

Makes 2 half pints.
Recipe can be multiplied, but don't do more than 5 times the recipe. The jam has a tendency not to set properly. 
Test lids for seal. Pres center of lid down in the middle. If it flexes up and down, jar is not sealed.
Store in a cool place.
If lids have not sealed, store those jars in refrigerator and consume those jars first.
Use up to 1/2 cup sugar. I usually use over 1/4 cup but under 1/2 cup of sugar.

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 7mg | Vitamin A: 5IU | Vitamin C: 1.1mg | Calcium: 1mg