Low Sugar Blueberry Jam Recipe
If you have a pile of fresh blueberries you don't want to go bad, preserve them for later by making this low sugar blueberry jam! You can actually make this jam completely sugar-free or add just a little sugar to taste. It's the perfect way to preserve the harvest without making your teeth hurt!
Equipment
- Food processor or potato masher and a large bowl to mash the berries
- Stock pot
- Mason jars with new lids
- Jar lifter
- Clean kitchen towels
- ladle
Ingredients
Low Sugar Version
- 1 1/3 cup fresh blueberries mashed
- 1/3 cup water or juice
- 3 tsp bottled lemon juice
- 1 1/2 TBSP Ball low-sugar pectin
- .5 cup granulated sugar or less
No Sugar Version
- 2 cup fresh blueberries mashed
- 1/3 cup water or juice
- 3 tsp bottled lemon juice
- 1 1/2 TBSP Ball low-sugar pectin
Instructions
- Gather your equipment and thoroughly clean your workspace and canning equipment. Measure out all of your ingredients and blend or crush blueberries. Keep track of how many blueberries you have to adapt the recipe as needed.
- In your water bath canner, add at least several inches of water and your jars. Let them warm up over to a low simmer while you prepare the jam. Clean your lids and bands with hot water, and place them to dry a clean towel.
- In your saucepan or Dutch oven, add the mashed berries, lemon juice, and water or juice. Stir to combine. Then stir in the pectin powder until fully incorporated.1 1/3 cup fresh blueberries, 1/3 cup water, 3 tsp bottled lemon juice, 1 1/2 TBSP Ball low-sugar pectin
- Heat the mixture over high heat, stirring constantly until the mixture comes to a full boil that you can't stir it down.
- Add the sugar or honey (if using), then continue stirring constantly until you get back to a boil. The jam needs to be at a full rolling boil for 1 minute. Skim foam, if needed..5 cup granulated sugar
- Remove the preheated jars from the canner, dump any water, and place them on a clean kitchen towel.
- Place the canning funnel into your heated jars, and ladle the hot jam until it reaches 1/4 inch from the top of the jar. Repeat with all jars.
- Tap the jars on the counter or use the debubbler to knock out any bubbles. Double check the headspace is 1/4 inch then wipe the rim of each jar with a paper towel damped with water or white vinegar.
- Add a new canning lid to each prepared jar, then place the band. Turn until the jars are finger-tight. No need to over-tighten.
- Place jars into the water bath canner and make sure they are covered with 1 inch of water. Cover with a lid and increase the heat if needed. Once the water comes to a full rolling boil, begin timing for 10 minutes. When the timer is up, turn off the heat and let the jars sit in the canner for 5 minutes.
- Remove the jars from the canner and place them on a clean, dry kitchen towel.
- Allow the jars to cool completely to room temperature, undisturbed, for 12 to 24 hours. If the jars did not seal, store them in the fridge or freezer. Remove the bands before storing the finished, cooled jars in the pantry.
Notes
IMPORTANT: Always measure berries after mashing. So if the recipe says 2 cups, that's 2 cups of mashed berries.
The yield for this small batch recipe is two half-pints. If you want more low sugar blueberry jam, then multiply the basic recipe by the number of batches you want to make. Do not make more than 5 batches at once (10 half pint jars).
How to tell if your jam is ready for canning:
- The gel test: Scoop a small amount of jam onto a cold saucer (or stick it in the freezer for a minute). Run your finger through the center of the jam. If your finger leaves a clean trail and the jam stays on either side of the divide, it's ready.
- The wrinkle test: On the same plate, tilt the plate sideways. When the jam starts to move down with gravity, wrinkles should appear on the surface of the jam.
Nutrition
Serving: 1tbsp | Calories: 24kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 0.05g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 1mg | Potassium: 7mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.05mg
Servings: 2 half-pint jars
Calories: 24kcal