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


  • 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


  • 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.


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