Blueberry Jam {No Pectin} is a blend of fresh blueberries, sugars, lemon juice, and vanilla with no additives for a blueberry sauce that is perfect for breakfast treats or dessert toppings. Warm some up to drizzle over buttermilk pancakes or serve it chilled over a bowl of vanilla ice cream!
Ingredients & Substitutions
The great thing about this blueberry sauce is the ingredient that is NOT included–pectin. This is an all-natural recipe using ingredients that are easily accessible.
Blueberries: I prefer fresh blueberries, but you could also use frozen berries. Blueberries are not as high in natural pectin as some other fruits, but the jam will still thicken from other added ingredients like sugars and lemon juice.
Sugar: Both light brown sugar and granulated sugar will be added to the jam. They both help sweeten the jam and help the consistency become smooth and thick.
Lemon Juice: Lemon juice not only adds brightness to the jam, it also helps activate the natural pectin in the blueberries. This helps thicken the jam.
Vanilla Extract: Vanilla is a flavor enhancer, adding depth and aroma.
How To Use Blueberry Jam
Here are some common (and delicious) ways to use blueberry jam:
- Spread on toast, English muffins, or bread. (Peanut butter and jelly sandwich, anyone?)
- Drizzle the blueberry sauce over pancakes or waffles.
- Use it as a filling for pastries.
- Mix blueberry jam into your yogurt or oatmeal.
- Layer it with granola and yogurt to make a parfait!
- Top desserts like cheesecake and ice cream with jam.
How To Store Blueberry Jam
Once cooled a bit, store blueberry jam in an airtight container (like a mason jar) in the refrigerator. It will last up to 2 weeks. Or, for longer storage, freeze the jam. Store it in a freezer-safe container, leaving some room at the top for expansion. It will last up to a year. When ready to use, let the jam thaw in the refrigerator overnight.
How to Can Blueberry Jam with No Pectin
Here is a comprehensive guide on how to can jam without pectin. This recipe will start on page 7-6.
Blueberry Jam {No Pectin}
Ingredients
- 6 cups (888 g) blueberries
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 3 tablespoons lemon juice, freshly squeezed
- ½ teaspoon vanilla extract
Instructions
- To a large pot over medium heat, add all ingredients and mix well. Bring to a boil, stirring occasionally and slightly mashing the blueberries to help them release their juices (about 15 minutes).
- Reduce heat to medium-low. Simmer for 20-25 minutes, stirring occasionally, or until the sugar is completely dissolved and the blueberries look jammy.*
- Remove from heat. Let the jam cool before transferring it to a jar or container for storage. It will last up to 2 weeks in the refrigerator. (The chilled blueberry jam will have a firmer consistency but should still be spreadable.)
Video
Notes
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What the Test Kitchen had to say about this recipe:
Autumn
This jam was absolutely amazing. The texture was just right – not too runny and not too thick. It was bursting with fresh blueberry flavor and had the perfect balance of sweetness and tartness.
Elizabeth
I loved the texture of this jam with the plump blueberries! And, the thickness was just right, not to mention the flavor. I was trying this by the spoonful (just to be sure, of course…).
Rachael
Love a fresh blueberry jam and this one is so easy to make without pectin. Just cook the fruit long enough to bring out the natural pectin and you have a quick delicious jam.
Bella
I don't eat much jam, but after trying this blueberry jam, I am hooked on this flavor! This is such a delicious jam with a nice texture. It is perfectly sweet with a slight tartness. This would taste amazing on a piece of toast or biscuit.
Annabelle
This is an incredibly easy way to make jam and it has a delicious result! Definitely save this one!
Selena
Easy and delicious jam. I love that you don't need any special ingredients!
Would this work with raspberries or blackberries? Blueberry skin does help with thickening I’m sure.
If you want to use raspberries or blackberries instead of blueberries in this jam recipe, you can make a few adjustments to accommodate the different berries. Here are some suggestions:
Adjust the Sugar: Raspberries and blackberries are slightly less sweet than blueberries, so you may want to reduce the amount of sugar slightly to balance the sweetness. Start by using 3/4 cup of light brown sugar and 1/3 cup of granulated sugar, then adjust to taste as needed.
Consider Adding Pectin: Raspberries and blackberries have less natural pectin than blueberries, which helps jam set. You may need to add a commercial pectin product or use a high-pectin fruit like apples or citrus to help the jam thicken properly.
Shorter Cooking Time: Raspberries and blackberries are softer and more delicate than blueberries, so they will break down faster when cooked. Reduce the cooking time to prevent the berries from becoming too mushy.
Gentle Stirring: Be gentle when stirring the raspberries or blackberries to avoid breaking them apart completely. You want to maintain some texture in the jam.
By making these adjustments, you can create a delicious raspberry or blackberry jam using this recipe as a base. Enjoy experimenting with different berries and flavors!
Amanda,
I have a question about sugars. Why can’ you use all the same sugars in a recipe. Some recipes call for 1/2 white sugar, some call for in addition to white, 1/2 cup brown.
thank you
In the delightful world of baking, sugars are not just sweeteners but magical ingredients that bring flavor, texture, and structure to our beloved treats. Each sugar, whether it’s the classic granulated white or the rich brown sugar, plays a unique role in creating the perfect baked masterpiece. From providing moisture and tenderness to enhancing browning and caramelization, sugars are the unsung heroes of our recipes. Mixing different sugars adds layers of complexity and depth to your creations, ensuring a symphony of flavors and textures that will delight your taste buds. So next time a recipe calls for a blend of sugars, embrace the sweet symphony they create in your baking adventures!
Can you use frozen berries
Hi Jean – this is what it says in the blog post:
Blueberries: I prefer fresh blueberries, but you could also use frozen berries.
Can this be water bath canned?
Sure – here are some instructions. They start on page 7-6
https://www.healthycanning.com/wp-content/uploads/USDA-Complete-Guide-to-Home-Canning-2015-revision.pdf
Can I use my water canner to have the jam last longer!?