Low Sugar No Pectin Blueberry Jam

By Melissa Norris | How to articles

Jul 23

This blueberry jam recipe is low sugar and no store bought pectin and might just be the best jam I’ve ever inhaled  tasted. I don’t make this claim lightly. The hint of lime makes this sing on your taste buds, dare I call it, sublime. (Yea, I’m kind of dorky that way) But seriously a homemade blueberry jam without pectin and low sugar that sets!

Low sugar no pectin blueberry jam. Love how easy this, without the cost of store bought pectin. Plus, this is one of the best jams we've ever had.

You know how some people are wine connoisseurs, not my thing, but jam connoisseur, why yes, l’ll offer up my palate anytime of day… or night.

Blueberries are one of my favorite fruits. I’m not sure if it’s from reading Blueberries for Sal as a child or because when they burst on your tongue it’s like tasting summer. Or I may just have a thing for purple colored foods.

I adore they don’t have large seeds. Much as I enjoy jams and jellies from our summer harvests, one less step of having to push berries through a sieve to collect the seeds is a plus in this Mamma’s busy days.

Blueberries are one of those berries that freeze beeeaautifully. The trick is to not rinse blueberries before hand, just toss them in your freezing container. There’s nothing better on a hot day than a handful of frozen blueberries to cool ya off. Then you can make homemade blueberry jam once the weather cools off or you have extra time, whatever comes first.

If making things from scratch, including your jam and jelly recipes without store bought pectin and low sugar are your thing (and it should be) you’ll want to check out the 40+ recipes and FREE printables and charts with the book The Made-From-Scratch Life

Disclaimer: Some of the link below are affiliate links. Thank you for your support of this site.

How to Make Blueberry Jam with low sugar and no pectin
Pureeing blueberries for low sugar no pectin blueberry jam

Smash or puree 5 and 1/2 cups of blueberries. You can use a potato smasher, food processor, blender, or immersion blender *affiliate link I have no idea how I went so many years in my kitchen without my immersion blender. I use it for re-fried beans, soups, and jam making, plus, it’s kind of fun to wield. You’ll end up with 4 cups of pureed fruit. You can leave chunks of fruit in or puree it smooth, totally up to you. I kind of like mine in the middle.Lime zest for low sugar no pectin blueberry jam

Pour sugar into berries and stir. Zest two limes into blueberry puree. Zest is a fancy way to say finely grate the peel of the lime into the blueberries. You don’t want the pith or white part, just the pretty green. Seriously, this could inspire a new paint scheme somewhere…

Finally, squeeze the juice from the limes into a measuring cup. You need 1/4 cup of lime juice. Two limes equaled a 1/4 cup for me.

Sheet test for set on jam

Sheet test for set on jam. It clung to the spoon for a minute before it began to “sheet” instead of drip off the spoon.

Stir in the lime juice and put the pot onto medium heat. Stir blueberry jam frequently. Remember, you don’t want that sugar to scorch. Let it simmer for about 20 to 25 minutes.

You can test the set of the jam by the sheeting test. Using a metal spoon, ladle out a spoonful of blueberry jam. Hold the spoon and watch the way the jam drips off of the spoon. If it’s little individual drops, jam is not set, if it’s big goops, it’s almost there. If it comes off the spoon in a sheet or doesn’t really drop off at all, then jam is set, yank that baby off the heat.Making low sugar no pectin blueberry jam

Pour blueberry jam into washed jars leaving a 1/4 inch head space. Wipe clean the rim of the jar and put on lids and bands. Place jars into waterbath canner, make sure water level covers jars by at least 1 to 2 inches, and process for 10 minutes. You start the processing time after water has begun to boil.Removing blueberry jam from canner

After 10 minutes, turn off heat and take off lid. Let jars sit for 5 minutes before removing from canner. Place on a towel folded in thirds in a draft free area.

See those Tattler lids in the picture. Tattler lids are the ultimate canning lid, because get this you guys, they are re-usable. Yes, finally, a re-usable canning lid! Are you saying amen with me? Here’s my tutorial on using re-using Tattler canner lids and if you’re like me and ready to stock up with them, go here to get your set of Tattler canning lids. *aff linkAre you ready to get your jam? Make sure you subscribe to get our recipes, podcasts delivered straight to your inbox… and I’ll be sharing a free downloadable reader favorites jam and jelly recipe e-book to my subscribers only, so first dibs, sign up here!
Grab your free copy of the Ultimate Home Food Preservation Guide
Want to get started making homemade low sugar jam without store bought pectin now? I’ve got 5 of my favorite old-fashioned traditional recipes in the Ultimate Home Food Preservation Guide for you right now! Click here for immediate access and let the jam making begin.

Don’t touch jars for 12 hours. Check seals and store blueberry jam in the pantry and out of direct light.

how to make low sugar no pectin blueberry jam. Oh, my goodness, this is the best jam ever! Love how it keeps cost down without the pectin and very little sugar.

Blueberry Jam Low Sugar and No Pectin Recipe (shared from The Made-From-Scratch Life)

4.9 from 9 reviews
Low Sugar No Pectin Blueberry Lime Jam
Prep time
Cook time
Total time
Serves: 3 6oz jars
  • 4 cups pureed blueberries
  • 1¼ cups sugar (I used organic dehydrated cane juice)
  • zest of 2 limes
  • ¼ cup lime juice
  1. Combine all ingredients in a large stock pot. Bring to a boil over medium heat, stirring frequently. Simmer for 20 to 25 minutes until jam has set. Pour into jars and either freeze or water batch can for 10 minutes. Makes 3 6ounce jelly jars of jam. You may substitute lemons for lime. Do not alter the amount of lime juice, but you may increase sugar if desired to taste.
I have to tell you I licked the spoon and may have eaten a few spoonfuls… or three or four, but not half the jar, definitely not half the jar. You have to taste test your food, right?


About the Author

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

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