This low-sugar blueberry jam recipe without pectin 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?
If you love old-fashioned jam-making without all the boxed additives, you’re in the right place!
I’ve shared many of my favorite no-pectin, low-sugar preserves here on the blog, like my strawberry jam recipe without pectin, my tart cherry jam recipe without pectin, and even a classic low-sugar apple pie jam made with nothing but nature’s own pectin.
This recipe is featured in Everything Worth Preserving. It’s my A-Z guide for preserving anything you might be growing in your garden!
Watch Me Make This Recipe (Video)
You can watch me make this blueberry jam recipe in the video below (starting at minute 12:55).
Why You’ll Love This Recipe
Today, we’re diving into one of my summer favorites, a blueberry jam recipe without pectin that’s bursting with real blueberry flavor, needs less sugar, and still sets up beautifully for canning or gifting.
- Easy to Make – This blueberry jam is easier to make than other jams that require straining of the seeds prior to canning. Furthermore, I can harvest and freeze my blueberries to make jam once the weather cools off (just don’t rinse the berries beforehand, just lay them flat and flash freeze them, then toss them into a larger container).
- Low Sugar – 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. If you’re looking for more low-sugar jam recipes, you’ll want to try my no-sugar strawberry jam recipe.
- No Pectin – Not only is this blueberry jam recipe healthier, thanks to the low sugar, but it’s also much more frugal without pectin from the store. There are many natural pectin sources, including apples (green apples are best), lemon and lime zest.
- No Store! – 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 Ingalls Wilder in Little House on the Prairie?
Grab your apron, your Mason jars, and let’s get to jamming.
Supplies & Resources
There are a few resources and supplies that will make canning much easier (and faster). Here are some of my tried-and-true favorites:
- Cast Iron Electric Burner – I love canning outside in the summer. This cast-iron burner is a real game-changer! It heats up quickly, isn’t affected by wind (like propane burners), and allows me to keep my house cool while still preserving the summer harvest.
- Steam Canner – I switched from a traditional water bath canner to this steam canner a number of years ago, and I’ve never looked back! It’s efficient, I never have to worry about the water level going below the jar lids, and I also get way fewer burns!
- Canning Jars – Azure Standard has been making canning jars for going on three years now (as of 2025), and I am completely sold on their quality! They’re like my grandma’s Mason jars in thickness, and I never have issues with them breaking or chipping.
- Canning Lids – Don’t forget your canning lids! ForJars has provided me with great canning lids for the past few years at a great, affordable price! Get 10% off your order with coupon code “Modern10” at checkout.
- Canning Funnel – I love my ForJars canning funnel because it has the headspace measuring tool built right in! You can grab your canning funnel set here (don’t forget the 10% coupon code “Modern10”).
- Troubleshooting Guide – Grab my FREE Jam & Jelly Troubleshooting Guide. You’ll learn how to test if your jam has reached the setting or gelled point before processing your jam. Three easy steps to take if your jam isn’t reaching the gel point (and how to salvage it if it didn’t gel), plus a bonus fruit acidity and pectin level chart!
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Ingredients Needed
For a full ingredients list, including measurements, see the recipe card below.
- Sugar – I’m using granulated sugar for this recipe. If you want to make a sugar-free (or sugar alternative) jam recipe, you’ll need to use a pectin source like Pomona’s Pectin that has calcium water to help with the set instead of sugar.
- Lemon Juice – Don’t skip this! In order for your jam to be shelf-stable (and safe to consume), you need to create the correct acidity. Either bottled lemon or lime juice is fine, but don’t use fresh-squeezed lemon or lime juice; use bottled because it’s been tested for its acidity.
- Pectin – While we’re not using store-bought pectin, we do need a natural pectin source. In the video above, I use a green apple, but in the recipe card below, you’ll find substitution measurements for lemon or lime zest.
Recipe Tips & Tricks
- Safety First! – In order for food to be safe for water bath canning, it must be on the pH scale at 4.6 or lower (the lower the number, the more acidic). This is because botulism can’t grow in an acidic environment. Most fruits are acidic and safe for canning, with the exception of bananas, figs, melons, dates, and papayas.
- Lemon Juice – Some fruits’ acidity level varies (based on ripeness), which is why we add lemon juice. Don’t skip this!
- Freezer Jam – This recipe can be turned into freezer jam! Instead of processing it via the hot water bath, simply jar and freeze. Pro Tip: While any canned jam recipe can be turned into freezer jam, not all freezer jam recipes can be turned into a canning recipe. Canning recipes must have the proper acidity level and no added ingredients like chia seeds (which don’t have tested recipes and times for canning safety).
- You Must Process Your Jam – Even if your jars seal after adding the lids, this doesn’t mean your jam is safe for long-term storage; it simply means a vacuum was created. Processing your jam or jelly in a hot water bath helps make sure there aren’t bacteria or mold spores. Don’t be tempted to skip this step!
- Canning Safely – If you’d like to learn more about canning, be sure to check out my Home Canning With Confidence Course. Safely fill your pantry with ready-to-eat meals, plus get my waterbath and pressure canning system with charts and recipes, step-by-step video instructions, printable labels, and much, much more.
How to Make Blueberry Jam
Step 1: Smash or puree 5 and 1/2 cups of blueberries to yield 4 cups of pureed fruit. You can use a potato smasher, food processor, blender, or immersion blender. You can leave chunks of fruit in or puree it smooth, totally up to you. I kind of like mine in the middle.
Step 2: Grate a green apple or zest two limes or a large lemon. 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.
Step 3: Pour sugar into berries and stir.
Step 4: Stir in the lemon or lime juice (and grated apple or zest) and put the pot on medium heat. Stir the blueberry jam frequently (you don’t want the sugar to scorch).
Step 5: Once the jam is at a constant simmer (meaning the bubbles don’t disappear when stirred), let it simmer for about 20 to 25 minutes, stirring continually.
Step 6: Once the jam has darkened in color, test the set of the jam using the sheet test. To do this, take a large metal spoon and grab a scoop of jam. Hold the spoon and watch how the jam drips off the spoon. If it’s little drops, the 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, the jam is set.
Step 7: Ladle blueberry jam into prepared jars, leaving 1/4 inch headspace.
Step 8: Wipe the rim clean and check for any nicks that would inhibit a proper seal.
Step 9: Add the lid and band and secure to fingertip tight. This means, tighten with your fingertips just until you feel resistance, then give it 1/4 more turn.
Step 10: Place jars into a water bath canner or onto the tray of your steam canner. If using a water bath canner, make sure the water covers the jar by at least 1 to 2 inches. Process for 10 minutes (processing time begins after water has come to a full boil).
Step 11: After the processing time, turn the heat off and remove the lid (unless using a steam canner). Let jars sit for 5 minutes before removing them from the canner. For a steam canner, leave the lid on for 5 minutes and remove the jars after that time.
Step 12: Set jars on a towel-lined counter (to avoid thermal shock) and let your jam sit for a full 12 hours. Pro Tip: If canning outside, use a deep bin and two towels (one draped over the top of your jars) to protect from the wind. After the 12 hours have passed, remove canning bands and check lids for a proper seal. Store jars without the canning bands (learn how to properly store and stack canning jars here).
Ways to Use Blueberry Jam
There are countless ways to enjoy the fruits of your labor! Here are some of my favorite ways:
- As a spread – Use as a spread on homemade buttermilk biscuits (or great grandma’s sour cream biscuits), slathered on this easy sourdough sandwich bread (or this honey whole wheat buttermilk sandwich bread), or for an extra blueberry punch, top your bakery-style blueberry zucchini muffins with a dollop of jam.
- As a dip – Grab a brick of cream cheese and pour this jam over the top. It makes a great dessert served with my homemade 5-minute whole wheat crackers.
- On meat – There’s a restaurant near us that serves its burgers with blackberry jam and white cheese. I was out of our homemade low-sugar blackberry jam, so I tried it with this blueberry jam, and it was out of this world delicious! I also like to use this when making homemade sweet and sour meatballs.
FAQs
While this recipe doesn’t call for store-bought pectin, the natural pectin in the lime zest (or lemon zest or green apple) helps the jam thicken. There’s no need for commercial pectin when using natural sources!
Yes, to reach the desired pH for safe canning and storing of your homemade jam, your blueberry jam will need the addition of either bottled lemon or lime juice. Don’t be tempted to use fresh-squeezed lemon or lime juice, as this could affect the pH, causing a preserve that isn’t safe to consume.
While some answers out there will tell you that you don’t need pectin, I always err on the side of caution. I don’t want to spend 25 minutes stirring my jam, only to have it thin, watery and not set. We’re making blueberry jam, not blueberry syrup! While you don’t need to use commercial pectin, a good natural pectin source, such as green apple, lime zest, or lemon zest, will do, plus they add great flavor to the final product.
Other Posts You May Enjoy
Did you make this recipe? Please leave a star ⭐ rating and your comments in the recipe card below. Then, snap a photo of your jam and tag me on social media @melissaknorris so I can see!
Blueberry Jam Recipe Without Pectin
Equipment
- 3 6-ounce Jelly Jars & Lids
- Steam Canner or water bath canner
Ingredients
- 4 cups blueberries pureed, from about 5 1/2 cups whole berries
- 1 1/4 cups sugar I used organic dehydrated cane juice
- 2 teaspoons lime zest or lemon zest, or 1/4 cup grated green apple
- 1/4 cup bottled lime juice from concentrate or bottled lemon juice
Instructions
- Before You Begin: Fill hot water bath canner with canning rack and water, heat to 180 degrees F (or just below a simmer).
- Step 1: Smash or puree 5 and 1/2 cups of blueberries to yield 4 cuops of pureed fruit. You can use a potato smasher, food processor, blender, or immersion blender. You can leave chunks of fruit in or puree it smooth, totally up to you. I kind of like mine in the middle.
- Step 2: Grate a green apple or zest two limes or a large lemon. 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.
- Step 3: Pour sugar into berries and stir.
- Step 4: Stir in the lemon or lime juice (and grated apple or zest) and put the pot on medium heat. Stir the blueberry jam frequently (you don't want the sugar to scorch).
- Step 5: Once the jam is at a constant simmer (meaning the bubbles don’t disappear when stirred), let it simmer for about 20 to 25 minutes, stirring continually.
- Step 6: Once the jam has darkened in color, test the set of the jam using the sheet test. To do this, take a large metal spoon and grab a scoop of jam. Hold the spoon and watch how the jam drips off the spoon. If it’s little drops, the 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, the jam is set.
- Step 7: Ladle blueberry jam into prepared jars, leaving 1/4 inch headspace.
- Step 8: Wipe the rim clean and check for any nicks that would inhibit a proper seal.
- Step 9: Add the lid and band and secure to fingertip tight. This means, tighten with your fingertips just until you feel resistance, then give it 1/4 more turn.
- Step 10: Place jars into a water bath canner or onto the tray of your steam canner. If using a water bath canner, make sure the water covers the jar by at least 1 to 2 inches. Process for 10 minutes (processing time begins after water has come to a full boil).
- Step 11: After the processing time, turn the heat off and remove the lid (unless using a steam canner). Let jars sit for 5 minutes before removing them from the canner. For a steam canner, leave the lid on for the 5 minutes and remove the jars after that time.
- Step 12: Set jars on a towel-lined counter (to avoid thermal shock) and let your jam sit for a full 12 hours. Pro Tip: If canning outside, use a deep bin and two towels (one draped over the top of your jars) to protect from the wind. After the 12 hours have passed, remove canning bands and check lids for a proper seal. Store jars without the canning bands (learn how to properly store and stack canning jars here).
Notes
- Safety First! – In order for food to be safe for water bath canning, it must be on the pH scale at 4.6 or lower (the lower the number, the more acidic). This is because botulism can’t grow in an acidic environment. Most fruits are acidic and safe for canning, with the exception of bananas, figs, melons, dates, and papayas.
- Lemon Juice – Some fruits’ acidity level varies (based on ripeness), which is why we add lemon juice. Don’t skip this!
- Freezer Jam – This recipe can be turned into freezer jam! Instead of processing it via the hot water bath, simply jar and freeze. Pro Tip: While any canned jam recipe can be turned into freezer jam, not all freezer jam recipes can be turned into a canning recipe. Canning recipes must have the proper acidity level and no added ingredients like chia seeds (which don’t have tested recipes and times for canning safety).
- You Must Process Your Jam – Even if your jars seal after adding the lids, this doesn’t mean your jam is safe for long-term storage; it simply means a vacuum was created. Processing your jam or jelly in a hot water bath helps make sure there aren’t bacteria or mold spores. Don’t be tempted to skip this step!
When do you add the apple/lemon/lime zest? It is not specified in the recipe when to add it.
With the lemon juice
I love this recipe! Our blueberry bushes are finally giving us a ton of fruit, so I was able to make this small batch jam recipe. And I LOVE not having to use store bought pectin! I even used the freezer jam trick for a second batch!
Turned out good.
really yummy- great blueberry flavour. Worked well. Thickened nicely.
Can you sub blackberries with this recipe?
My jam turned out great! The only thing is from 4 cups of berries it reduced so much as it thickened and I only got 3 cups of jam. Tastes delicious though. Thank you.
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 !
My jam turned out great! The only thing is from 4 cups of berries it reduced so much as it thickened and I only got 3 cups of jam. Tastes delicious though. Thank you.
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.
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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?