This low sugar blueberry jam recipe uses 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!
You know how some people are wine connoisseurs, not my thing, but jam connoisseur, why yes, l'll offer up my palate any time 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 beforehand, 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 this blueberry jam recipe with frozen blueberries, once the weather cools off or you have extra time, whatever comes first.
I don't know about you, but a homemade jam that contains more sugar or as much sugar as it does fruit just doesn't sit right with me. Not only is this low sugar blueberry jam recipe healthier, but it's also much more frugal without pectin from the store and loads of sugar. If you agree, you'll want to try my No Sugar Strawberry Jam Recipe too.
Plus, I'm all about recipes that don't rely on store-bought items. Anyone else feel they were born a century too late and should have been besties with Laura Ingall's Wilder in Little House on the Prairie? You, too! Good, grab your apron, your Mason jars, and let's get to jamming.
Lemon, lime and apples are both very high in natural pectin. My grandmother never used pectin and now you don't have to either.
Resources for Low Sugar Blueberry Jam without Pectin
Our FREE Jam & Jelly Troubleshooting Guide– how to test if your jam has reached the setting or gelled point before putting in jars and processing, what 3 easy steps to take if it's not reaching the gel point, and how to salvage it if it didn't gel. Bonus, the fruit acidity and pectin level chart!
Classic Zester- this little beauty makes getting that pectin luscious lemon zest into your strawberry jam without the bitter pith so easy.
Stainless Steel Canner– (Safe for glass top stoves) this water bath canner won't rust like the granite wear runs and will be your trusty side kick in the kitchen for years to come.
6 Piece Canning Set- The jar lifter is worth five times the price of this. Best part, this 6 piece set is 79% off at time of posting. I use mine with every canning project and can't believe I ever canned without it. No more burnt fingers!
8 ounce jelly jars- These are the perfect size for jam and jelly making. I use these for pickled garlic as well. Can you ever have too many canning jars? In case you were wondering, the answer is no my friend.
How to make small batch 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.
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…
Testing from Pomona's Pectin recommends using concentrated bottle lime juice with blueberries to ensure 4.6 pH level for canning safety.
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.
Pour blueberry jam into washed jars leaving a 1/4 inch headspace. Wipe clean the rim of the jar and put on lids and bands. Place jars into water bath 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.
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.
Don't touch jars for 12 hours. Check seals and store blueberry jam in the pantry and out of direct light.
This recipe is shared from The Made-From-Scratch Life
Low Sugar No Pectin Blueberry Lime Jam
Ingredients
- 4 cups pureed blueberries
- 1 1/4 cups sugar I used organic dehydrated cane juice
- zest of 2 limes
- 1/4 cup bottled lime juice from concentrate
Instructions
- Fill hot water bath canner with canning rack and water, heat to 180 degrees F (or just below a simmer).
- 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 just washed hot jars to a 1/4 inch headspace. Place into prepared hot water bath canner. Make sure jars are covered by 1 inch. Bring to a full boil and start processing time from a boil for 10 minutes.
- After 10 minutes, turn off heat and remove canner lid. Wait 5 minutes before removing jars to a towel on the countertop. Leave untouched for 12 to 24 hours. ChecRemove bands, checkk seals and store on shelf.
Notes
- You may use lemon instead of lime
- You can freeze this instead of canning
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. Seriously, this easy blueberry jam recipe without pectin and low sugar is one you absolutely must make. You have to taste test your food, right?
Did you grab your FREE jam & jelly troubleshooting guide with the bonus charts? Snag it here and never worry about a failed blueberry jam recipe again!
Can you sub blackberries with this recipe?
Hello Melissa!! Big fan of yours! ? I forgot to leave my jars in the canner for the last 10 minutes, with the stove turned off, are these still safe? Thank you so much!
In the talk about it section you mention needing 8oz jars but in the recipe it says to yield 3 6oz jars.
Is the time to water bath for 3 8oz jars or 3 6oz jars?
Does it matter?
I would assume the larger the jar the longer the processing time.
Hi Melissa ,
I live in NJ and I buy fresh blueberries every year at the Blueberry festival and freeze them . For the blueberry jam, do I have to let the blueberries thaw first ?
Thank you and have a blessed weekend !
Is that 4 cups of blueberries that are pureed OR puree blueberries to make 4 cups?
Pureed blueberries to make 4 cups
Just made the Strawberry Jam recipe without Pectin and Low Sugar- Perfection and this is my 1st time making jam! Thanks so much for your wit and wisdom!
Now on to Blueberry….
Thank you for the recipe! Is it necessary to use a PH tester to make sure the jam is at 4.6 PH?
If blueberries need low pectin (uses zest of 2 limes), how many lime zest is needed for mulberry jam that needs medium pectin?
For fruit that needs high pectin, how do you figure out how many lime zest to use?
Thank you again for the recipe!
You can’t reliably test pH at home with canning, it’s best to follow a tested recipe for the specific fruit. Mulberry is listed in my canning resources as requiring the same amount of acidity as blueberries. As for fruit with higher pectin needs, each recipe would need to be tested, there’s not a general rule of how much (that’s why there’s quite a bit that goes into developing recipes as you can see ?)
Can you use equal instead of cane? How much? Also, can you use bottled lemon juice?
wondering if you could tell me what kind of cane juice you use.
How much does this recipe make?
I don’t have fresh lemon or lime in the house, but I have some dehydrated orange and lemon peels that I’d purchased for making teas. Hubby would prefer orange to lemon. Could I use that in place of lime zest? Could I use essential oils instead of juice?
I would not use essential oils, there is no fat in this recipe and essential oils should never be used internally without a fat source (and even then many should not be taken internally). You could try the orange zest but you do need to use bottled lemon/lime juice for acidity reasons if canning.
Will this still set properly if I double or triple the recipe?
You should be fine doubling this one, I haven’t tried it tripled.
I would want to freeze this so thinking I can freeze without the boiling water bath, right?
Correct, you can freeze it and skip the boiling water bath
My jam turned out great! I experimented a bit and added a bit of tequila (1/3 cup)to the batch with lime – yum! My second batch was made with lemon and Grand Marnier – wonderful smell and taste!
I have previously made this with orange zest/juice instead of lime because that’s all I had, and the flavors were phenomenal! Went blueberry picking a couple weeks ago and whipped up another batch tonight! Love this recipe!
I’ll have to try it with orange! Thanks for sharing and I’m so glad you enjoy the recipe.
Thanks for your recipes. I want to make the blueberry jam. Do you use bought or wild blueberries or does it matter? I also don’t have a canner. If I let my jars seal on their own after pairing in hot jam and kept them in fridge is processing necessary. I never process my jams or jelly’s with the high sugar and pectin but am wondering if this recipe makes a difference. Thanks.
Hi Susan, you should process all jams or jellies in a hot water bath regardless of high sugar to ensure all bacteria spores are killed, I know it used to be more common practice not too but the newer science and testing recommends it if storing on the shelf and not in the fridge. If you’re only putting this jam in the fridge then you don’t need to process it. Hope you enjoy the recipe and this should work with wild or store bought.
How long can you store it for?
It’s good on the shelf for at least 12 months
Melissa, in reading the blueberry jam recipe, sent this week, I am reading 2 different amounts of blueberries. The recipe calls for 8 cups of pureed berries and the picture instructions call for 5 1/2 cups to be pureed ending up with 4 cups of pureed berries. Am I reading this wrong? I plan to make this with my 10 year old granddaughter this Wednesday july 17, so please send a reply soon!
Thank You Judy
Hi Judy, so the 5 and 1/2 cups of whole blueberries equals 4 cups pureed. Per the printed recipe at the bottom, it’s 4 cups pureed blueberries. Depending on the size of your blueberries it may take you more or less of them in whole form to reach the 4 cups pureed.
Just made it with 7 lbs. of blueberries, a little over 2 lbs. of sugar, zest of 8 limes, and its juice (1 c.). Tastes pretty good, but the lime taste overrides the blueberry taste. I have made many jams, jellies, marmalades, preserves for 50 years, generally with no pectin. But I liked the idea of less sugar. Would lime be suitable with any fruit?
Lime or lemon, I like the lime with the blueberries, you can try cutting back on the zest and juice, just adding in more if it doesn’t seem to be reaching the gelling point. Lemon is great with blackberries.
How much sugar do you add to the no pectin low sugar blueberry jam?
It’s listed in the recipe at the bottom of the page, but 1 1/4 cups is what I use.
HI! I made the blueberry jam – and I love it but next time I’m going to have to double it because I only got 1 8oz jar and 1 6 oz. But I love it!!! (did I already say that – LOL) Thanks you!
lol, I love that you love it!
Hi! May i try them in bread machine jam function?
I’ve never used a bread machine so I have no idea how that would work.
My only comment would be that because of the amount of lime the jam itself tastes so much like lime it hard to appreciate the flavour of the blueberries. Hubby doesn’t like it at all. Sigh.
i down loaded you’re free trouble shooting guide there is 8 steps and I only received two of the eight steps. what i’m looking for is information on how to make huckleberry jam using less sugar and to make it thicken without chemicals. Thanks Ron N
Ron, try downloading it again, it sounds like it didn’t finish the download all the way.
I made this jam with fresh picked blueberries and it was amazing! I love the small amount of sugar compared to other recipes and had no issues with it setting up. I will certainly make this again! Thank you!!
Yay, Sarah, so glad it worked for you!
Hi Melissa,
My son is getting married in mid July. I am confident that your recipe of low sugar blueberry jam without pectin would taste good. We are thinking to use your recipe to make jam as his wedding favor. Would you please clarify the following question for me before I take action.
1) We have almost 300 guests. To speed up the cooking process, can I multiply your recipe and make jam in bulk batch?
2) Can I use frozen blueberries in the recipe? If yes, should I adjust the amount of blueberries?
3) What do you think if I add some sea salt into the jam?
Thanks.
Halima
Halima, You can use frozen blueberries, just make sure they’re thawed first. I’m not sure on the salt, I’ve never used it in my jam or jellies before. As for a huge batch, I’ve doubled it before, but I’ve never went beyond that for volume.
Hi!
There is an add blocking several places on both the strawberry and blueberry jam recipes. Is there anyway to get rid of it so I can have clear copies of the recipes?
I tried copying them and emailing them to myself, but unfortunately the ads were still there.
Thanks.
Pat
Ps. I loved your lesson on Channing with Confidence. (I might not have the title correct. Are there anymore like it?
Pat, hmmm, the ads aren’t supposed to cover up the recipes, so I’ll have to check with the ad company to see about fixing that. I’m glad you enjoyed the Home Canning with Confidence class, I have the full E-course here https://melissaknorris.com/home-canning-with-confidence/
LORD ALMIGHTY , THANK YOU I HAVEN’T TRIED THIS YET BUT YOU CAN BET I WILL .WHERE HAVE YOU BEEN ALL THIS TIME I RAN ACROSS THIS SIGHT BY ACCIDENT , & AS GOD AS MY WITNESS I LOVE YOU & THIS SITE . YOU LOOK SO YOUNG HOW DO YOU KNOW ALL THIS STUFF ? WILL BE LOOKING OUT FOR YOUR E-MAILS MOST DEFINITLY , GOD BBLESSED YOU WITH A GIFT I’M GLAD YOUR SHARING IT WITH PEOPLE LIKE ME .
SINCERLY YOURS & GOD BLESS YOU & YOURS ,
TIM
Thanks so much Tim,
I was fortunate enough to be raised by 4th generation homesteaders, so I learned a lot growing up and then my husband and I took it even further when we started our family. So nice to meet you and happy to help others with what the Lord has blessed us with.
[…] Blueberry Jam (No Pectin, Low Sugar) […]
U Pick blueberries are $1.30 pound and we went picking to make pickled blueberries. I made a pie and this jam with the the extra. I made the jam with 3/4 cups of sugar. It made exactly three jars plus enough to slather on an English muffin…and it is tart and amazing. Going to try it using splenda.
I zested 10 limes and put the 8 I didn’t use into the dehydrator to have on hand because I suspect I am going to be inventing other fruit and lime combo jams.
So happy to hear you enjoyed it and let me know how it turns out with the splenda.
How long will this last for in the refrigerator?
Chelsey,
Mine lasts in the fridge for about a month on an open jar, you can always freeze it if you want to make some fresh and not can it.
Thank you for posting this recipe. I was looking for a low sugar, no pectin blueberry jam recipe and this is a great one! I made a batch last week and loved it so much that I just made another one. I did add 1 1/2 teaspoons of cinnamon to the recipe. Other than that, I followed your recipe exactly. Last week, I processed the berries in a food processor first and it took 25 minutes to jell. This week, I used the immersion blender and my mixture was a little thinner so it took 30 minutes to jell. Thanks again for a great recipe.
I am always looking for recipes with less sugar. This looks good. Can I double the recipe?
Ann,
You can try doubling it, but it may take longer to reach the set/gel point as its a larger batch. It needs to reach 220 degrees Farenheit and the more volume, the longer it might take to get there.
Love the recipe! I bought a container of blueberries just for this! How many days/ and or weeks will the jam last?
Caroline,
Once canned it lasts for a couple of years, provided it’s been stored where it’s dark and cool and the seal is still intact. If you mean without canning and just in the fridge probably a couple of weeks. If you don’t want to can, I’d freeze some of it and just keep a couple of cups in the fridge.
I never could get this to set. Yes, I used the exact measurements. I simmered it for 30 min and it reduced some but never set. I then tried an almost boil for another 30 min and it still doesn’t set. I assume it never sets, but actually just reduces enough in time to get thick.
No, mine actually sets, quite firmly actually, not just thickens up from evaporation. With almost an hour cook time, it might have actually gotten too hot, which will it cause it not to set as well. Good news, you should have awesome blueberry syrup!
This is great Blueberry jam! I water bath canned it and it set as it cooled. My friends were delighted with the jars they received and so was I. I figured it would either be a jam or ice cream sauce when opened and I’d figure out which. Everyone loved that it isn’t so terribly sweet that you can’t taste the blueberries. Unless I can find another recipe for strawberries similar to this, I’m using strawberries today to make jam. Thanks a million for this recipe!
Krysia,
So happy to hear you enjoy it as much as we do. Here’s my recipe for low sugar no pectin strawberry jam! https://melissaknorris.com/pioneering-today-how-to-make-low-sugar-no-pectin-strawberry-jam/
Hi Melissa.
I have the opportunity to get blueberries for a great price. Would like to use your recipe. I may have asked you before but what can I use in place of the limes. I am deathly allergic to lemons so I stay away from limes also. Just in case.
Miss hearing you on Periscope. Hope is well with you and your family.
Take care.
Penny
Penny,
You can also use one large grated up green apple or a 1/2 cup of red currant juice. I miss Periscope, but I’ve started doing Live videos (basically the same thing) on my Facebook page. Trying to do all the social media was getting hard, so I decided to do the live Facebook videos to reach more of my readers. I hope you can join me there! Here’s my page if you haven’t liked it yet. https://www.facebook.com/melissaknorris
Do you have a recipe for mango habanero jam that is low sugar and no pectin….we just got back from Vermont and had some local jelly and would like to make it….
Sorry, Stacey,
I don’t have a recipe for that, but it sounds wonderful. I’d check out the Pomana’s Pectin website
Melissa,
I just wanted to take time and thank you for the amazing recipe. Leaving aside the wonders it performs applied internally, I would like to point out the stunning beauty of its preparation process.
I know it also may sound like an exaggeration but I had never seen a jam more beautiful in its transformations. I was simply mesmerized to see it changing color from deep purple to darker abysses, the tiny red seeds sparkling like icy snow on a frosty day.
I felt like a child cooking it, you know, turning back to those years where wallpaper pattern or shades of branches left you with wonder.
Thank you.
Leva,
That is the most beautiful comment, I’m so happy you enjoyed it!
I make a lot of jam and this was the easiest one I have ever made! It set up beautifully and smelled A-mazing!!! I am absolutely in love with this jam! It is soooo delicious!!! The kids and I devoured a jar already. . .Graham crackers and cream cheese with jam on top. Tastes like cheese cake 🙂 Thank you for a wonderful recipe, Melissa!
Julie,
I’m so happy to here it! And I’m totally stealing your idea with the cream cheese and graham crackers, yum!
I made a batch of this on the weekend. Lovely. You can taste the berries and the lime. I hate when jam just tastes like sugar. Thanks.
You’re welcome! It’s one of my favorites, too. 🙂
That looks yummy! I’m trying it as soon as I can get to the store and get limes, since my blueberries are coming in right now.
I bought limes this week to make up a batch!
[…] can find instructions to dehydrate blueberries from Self Reliant School and here’s a wonderful low sugar, no pectin blueberry preserve recipe from Melissa K. […]
[…] fingers and lips are a total homesteader’s fashion statement in August), make up our favorite Low Sugar No Pectin Blueberry Jam, and freeze the rest for smoothies, more jam (I may be slightly addicted), pies, muffins, pancakes, […]
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Love the fact this recipe is low sugar! Making now-smells awesome! Taking longer than recipe calls to set up-been 25 mins and still runny. Thoughts?
Wendy,
You can try adding more zest or a tad more sugar. It will set up more once cooled. (Sorry, just saw this these many months later). Hope it turned out!
Just came home with SO many blueberries, whipped out the recipe and am in love! I think it also has a strong future for a nice drinky-drink add-in.
Stupid question…does it taste like limes?
There is a strong lime essence, it’s really nice.
Isn’t it wonderful? I love the way it compliments the blueberries.
I have made Blueberry Lime jam for YEARS.. BUT I like this recipe more.. The 2 favors together are so VERY GOOD! I also did Strawberry Lemon and it worked GREAT And tasted NOMMY.. My Grandkids like this too..And I LOVE that it has very little sugar and NO Pectin..It’s just another expense that I DON’T Need to buy!! Thanks, and GOD Bless!! <3
I don’t plan to can these, just put them in jars and keep in the fridge. Will it be a problem not to do the canning bath? Will it affect the overall processing of it? I’m making it with peaches right now! Smells phenomenal!
I just tried this recipie … It tastes amazing but didn’t set until I added some pectin.
[…] Our new favorite low sugar no pectin Blueberry jam recipe! […]
[…] I used them on my Low Sugar No Pectin Blueberry Jam. […]
Had all the ingredients in the kitchen already, making it right now! Smells lovely so far, thanks for the recipe!!
This recipe looks amazing! Sadly, I have a lime allergy, do you happen to know if lemon would be an acceptable substitute?
Could you replace the blueberries with other fruit as well?
You could try it with other fruits, blackberries, cherries, and strawberries would work well I think.
Thanks for sharing. I really want to try this. I have been looking for sugar free and no pectin recipes.
Is the lime zest absolutely necessary? I would like to make it if no zest is required. Will it still set up?
Can I use honey instead of sugar ? If so how much ?
Pam, the lime zest contains the pectin. Curious, why don’t you want the zest in it?
Can you use lemon zest instead of lime zest?
MD
Cathy, yes you can use honey. You would want to use about 3/4 cup of honey.
Could I add homemade vanilla bean paste as a substitute for some of the sugar?