How to Make Low Sugar Blueberry Jam
We love this low sugar blueberry jam. Its deep dark colour is matched by its intense fruity flavour.
Also Read: Overview of How to Make Jam, Three Types of Strawberry Jam, Troubleshooting Jams & Jellies
I am so lucky to have blueberries growing in my backyard at the lake. When the season is in full swing and it’s a good berry season – I make ALL the blueberry recipes I can think of – blueberry muffins, blueberry cobbler, blueberry pie, blueberry lemon roll, blueberry fruit leather, blueberry labneh cheesecake, blueberry crisp, blueberries and yogurt parfaits, blueberry puffed oven pancake, blueberry sauce on ice cream and so on. Wherever I can add blueberries – I add blueberries! I also freeze and dehydrate some for the winter.
Easy Blueberry Jam Recipe
Low Sugar Blueberry Jam
Ingredients
- 4 cups crushed blueberries (5-6 cups whole) fresh or frozen
- 1 cup orange juice or apple, grape or cranberry
- 2 Tbsp lemon juice
- 1 package Low Sugar or No Sugar Pectin
- 1 cup sugar
Instructions
Prepare Jars & Lids
- Wash and check jars for any cracks or chips. Tip: Always prepare at least one more jar than called for in a recipe. For this recipe, prepare 6 jam jars.
- Wash lids and rinse. According to the latest, lids do not need to be boiled or heated before using. Simply wash and set aside.
- Place jars upright in pot and fill with water until completely covered. Bring to boil and boil for 10 minutes to sterilize. Keep jars hot until ready to fill.
Make Jam
- Wash and destem fresh blueberries or lightly thaw frozen blueberries.
- In large pot, use fork or potato masher to crush blueberries one layer at a time. Use 5-6 cups whole blueberries to give you approximately 4 cups crushed berries.
- Add juice and no sugar needed pectin. Mix until pectin is fully dissolved.
- Stir and bring to hard boil.
- Add sugar and return to full rolling boil. Boil for 3 minutes, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle into hot, sterilized jars leaving a 1/4”( 7mm) headspace.
- Wipe rim with clean cloth and top with sealing lid.
- Screw band on top and tighten finger tight.
- Process in boiling water for 5 minutes. If you are at an altitude of 1000 feet or more, add 1 minute of processing time for each1000 feet of altitude.
- Remove jars, cool undisturbed for 24 hours and check seal. Keep any jars that have not sealed in fridge or re-process. Label and store well sealed jars without the outer ring of the lid for 6-9 months.
Video
Notes
Nutrition Facts (per serving)
Ingredients for Low Sugar Blueberry Jam
I love the taste of low sugar blueberry jam, it has a more fruity flavor than traditional full sugar jam that can be quite sweet. Here are the ingredients I used to make my low sugar blueberry jam.
Blueberries
Use fresh picked, store bought or frozen blueberries to make this jam.
No Sugar Needed Pectin
I used Bernardin brand, but there are other brands of sugar reduced pectin. Because each brand makes their packaged pectin slightly different, read the ingredient list carefully and follow the cooking instructions on the package to ensure a proper set. Personally, I try to avoid pectin with aspartame or other artificial sweetener.
The Bernardin or Ball No Sugar Needed, Powdered Pectin can also be used with sugar replacements like stevia, xylitol, SPLENDA® No Calorie Sweetener, or small quantities of granulated sugar.
Lemon Juice
Lemon juice adds flavor and acid to help the pectin perform at its best.
Orange or Apple Juice
Get a little more pectin, juiciness and flavour with added juice.
Granulated Sugar
Technically, when you use this no sugar needed pectin, you don’t need sugar at all. But, over the years, I have found that some sugar adds better flavor, keeps the color longer and prevents weeping (liquid on top of jam). I use 1 cup sugar to 4 cups crushed blueberries.
Want more details on jam ingredients and pectin varieties? Read Jam Making Basics
Do I Need Pectin for Blueberry Jam?
Unlike apples, citrus, cranberries and a few other fruits, blueberries do not naturally contain a lot of pectin (the substance that makes jams set). That is why when making jam you either need to combine blueberries with other fruit (apples or citrus), cook for a long time to evaporate all the liquid, or use commercial pectin to make blueberry jam set.
Pectin is not considered controversial at all. It is a natural complex carbohydrate that is present in various levels in all produce. It gives fruits and vegetables structure and firmness, when fruit ages and becomes wrinkly, those wrinkles are due to natural deterioration of pectin. Commercial pectin comes from apple or citrus fruit. There are many varieties of pectin available.
Using commercial pectin reduces cooking time, sugar needed and makes jam making virtually foolproof.
That said, you do not need commercial pectin. There are other options to choose from – chia seeds, homemade pectin, relying on naturally occurring pectin, extended cooking to reduce liquid, etc. All great options if you want to experiment, want to take a longer, slower approach to making jam or enjoy different ingredients.
Can I Substitute Pectin in this Recipe?
Not unless you make modifications. If you choose a different type of pectin, follow the instructions on the package of pectin you’re using.
Pectin varieties are NOT interchangeable. Every pectin type is made differently and requires different processes and ingredients to make them work properly. Follow the instructions and use the type of pectin recommended in a recipe. If a recipe calls for regular pectin or just says pectin – assume they are referring to the regular powdered pectin.
Sterilizing and Hot Water Bath Canning
Do I have to do the hot water bath process? Yes, you have to properly process jam to store them safely on a shelf. It’s a simple process and given all the time, cost and energy you’ve put into making the jam, it’s worth the piece of mind to processes it properly.
Sterilizing jars simply means boiling empty jars in water. Hot Water Bathing means boiling jars filled with jam in water.
The hot water bath creates a strong seal that will last for years. It prevents mold. It prevents yeast and offers peace of mind. It only takes 5 or 10 minutes to hot water bath your jars!
Sterilizing Jars
Sterilizing and heating jars before filling with hot jam ensures there’s nothing in those jars that will make the product spoil. It also heats the jars so that your hot jam goes into a hot jar to prevent any cracking in glass.
Exception: The National Center for Home Food Preservation states that if your jam is going in a hot water bath for 10 minutes or more you don’t need to sterilize your jars first. They should be cleaned and hot (always pour hot jam into a hot jar).
You’ll notice in this blueberry jam recipe, I sterilized the jars first (since I was heating them in hot water anyway) so I only put them in the hot water bath for 5 minutes. Get the step by step instructions here: Sterilizing Jars
Hot Water Bath Canning
Water bathing (boiling filled jars in water) ensures that if any microorganisms sneak in during the process they’ll be eliminated. It also seals the jars to provide a really tight seal so you’ll never end up with moldy jam or lids that pop off.
Get step by step instructions here: Hot Water Bath Canning. The sterilizing step can be skipped if you hot water bath your jam jars for 10 minutes or more. If you really, really want to avoid these steps you can freeze any cooked jam just like you would freezer jam.
Pro Tip: You don’t need an old fashioned hot water bath canner for this. A large pot with a cloth will do. See video for how to.
How to Store Homemade Jam
Thanks to the hot water bath process, this jam is safe to store on the shelf for years provided it’s undisturbed in a cool, dark environment. Because of the low sugar level, you may see the colour fade a little after about six months, but the jam is still safe to eat.
Once you open the jam, store it in the refrigerator for 3-4 weeks. Low sugar jam has a shorter shelf life once opened than full sugar homemade jam.
General Jam Making Tips
A good recipe will outline all the steps you’ll need to make your preserve. The following are a few general tips to help you be more efficient and successful.
- Organize and assemble everything you need before you begin.
- Wash and check jars for cracks. Always prepare one or two extras, just in case.
- Always put hot foods in hot jars to prevent cracking.
- For preparing the jam, use a pot that is large and as wide as possible to avoid splattering.
- Use the pectin variety identified; pectin varieties are not interchangeable.
- Use fresh pectin. The Best Before Date on pectin really does matter.
- Make one batch at a time. Doubling or tripling batches often results in soft or runny spreads.
- Add ½ teaspoon of butter or margarine to reduce foaming.
- Stir constantly to avoid burning.
- Do not overcook. Boiling too long or too slowly can destroy pectin and prevent it from gelling.
- Process the filled jars in a hot water bath. This removes oxygen in the jar and ensures a tight seal that will last for years. Lids may make a “popping” sound even without the hot water bath, but this is often a weak seal that can unpop within a short time allowing yeast or mould to form. Only hot water bathing provides a long lasting tight seal.
My Favourite Jam & Jelly Recipes
- Cranberry Mandarin Jam
- Mandarin Orange Jam
- Grape Jelly
- Raspberry Mint Jam
- Strawberry Freezer Jam
- Strawberry Rhubarb Jam with low sugar pectin
- Hot Pepper Jelly
- Tomato Jam
Other Canning Info
- What To Do With Runny Jams or Jellies
- Canning Food – Water Bath or Pressure Can
- How to Pressure Can
- Common Questions About Pressure Canners
- Favourite Tools for Canning
Are you ready to get jamming!? Which type will you make first? Leave a comment and of course, if you make one of the jams above, share a photo on Instagram and tag @getgettys so I can see it and like it!
Can I reduce the amount of or eliminate the orange juice in this recipe?
You would have to experiment, I would add more blueberries to make up for the difference. I definitely would keep the lemon juice.