Low Sugar Blueberry Jam Recipe

June 25, 2016   11 Comments

It took me about 10 minutes to make low sugar blueberry jam and my kids even less time to eat it.

Low Sugar Blueberry Jam Recipe

Blueberries are literally rolling into supermarkets and farmer’s markets (and if you are lucky you can go to a farm and pick some). You don’t have to make quarts of jam to enjoy it. In this recipe, I make 1 ½ cups from one pint of blueberries.

At my local grocery store, they were selling 2 pints of blueberries for $3 (what?). This means my jam was less expensive than the jam you can find on the shelf. It was certainly healthier.

Also, you don’t have to “can” or “process” the jam. You can put it in the fridge and it will remain good for up to 3 weeks.

Ordinarily, jam uses sugar to help firm it up into that great thick consistency that we love. Ball came out with a wonderful product called Low or No-Sugar Needed Pectin that makes jam without sugar easy and delicious.

You can find it on Amazon (below) and at hardware stores and supermarkets where they sell canning supplies.

I used it a few years ago in this post -Make Your Own Strawberry Jam (No Sugar Necessary) and have been wondering if it would work with blueberries.

Well it does! All you have to do is mash up the blueberries.

Then you heat with water and the no-sugar pectin and you have jam. I tasted mine after it came to a boil and decided to add one teaspoon of sugar (which is nothing in 1 ½ cups) to brighten the flavor.

It is amazing how little sugar you need to make something like fresh food taste wonderful.

If you want to make more, you will probably want to process the jars. Here is a pretty good YouTube video on canning:

I don’t have a canning jar rack. Instead, I use a set of tongs to lift the jars out of the water. It is easy once you get the hang of it.

Would you try this recipe?

Low Sugar Blueberry Jam Recipe

4.7 from 3 reviews

Makes 12 ounces

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1 pint fresh blueberries
¼ cup water
2 teaspoons Low or No-Sugar Needed Pectin


Wash blueberries and mash them with a potato masher in a medium saucepan. Add water and pectin and bring to a boil stirring constantly. Taste to correct the flavors (add a little sugar if you think it needs it one teaspoon at a time). Boil for one minute, stirring constantly.

Ladle hot jam into jars and store in the refrigerator. This jam will last for up to 3 weeks.

Alternatively, you can ladle into hot jars, leaving ¼-inch of head space. Remove air bubbles, Add two-piece caps and process for 10 minutes in boiling water. Store on the shelf for up to one year.

Nutrition Facts

For one tablespoon = 10 calories, 0.1 g fat, 0.0 g saturated fat, 2.4 g carbohydrates, 1.7 g sugar, 0.1 g protein, 0 g fiber, 79 mg sodium, 0 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Ball Real Fruit, Low or No-Sugar-Needed Pectin 5.4 oz. (Pack of 1) Packaging May Vary

Ball Real Fruit, Low or No-Sugar-Needed Pectin 5.4 oz. (Pack of 1) Packaging May Vary

  $11.79 ($2.18 / Ounce) Buy on

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Other posts you might like:

Make Your Own Strawberry Jam (No Sugar Necessary)

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Lisa, this sounds so easy to do.. I have never made Jam before but I am going to try this, thanks for the easy recipe.

Oh yes!! This is amazing!!! I'm going to do this!!!

There is an easier way to preserve jam without cooking it in a hot water bath shown as in the video above. My mom taught this to me and I have used it for over 40 years. Place your jars, rings, and lids in a kettle of boiling water. When your jam is ready it will be very hot. Ladle it into the jar leaving about 1/2 - 3/4" of space at the top. Be sure there is no jam on the rim of the jar. Using tongs, scoop out one lid and one ring and place on top of the jar. I use a potholder to cover the lid ensemble to tighten it down. Turn the jar upside down on a dry clean towel. Repeat until all jars have been filled. Cover the upside down jars with another clean dry towel and allow to cool to room temperature (away from any drafts.) I usually wait until the next morning. Flip the jars right side up and tighten rings down a little more. Then press each lid to test for a seal. It should not flex but be solidly down and flat. Jam will easily store for months using this process. I just opened my last jar of concord grade jam (not jelly) that I made last September and it tastes just as good as the first jar. When using this process the fruit will taste more like fresh fruit because it does not have the extra boiling/cooking.


A While Ago I Semi Assembled A Blueberry

Pie From A Canned Filling. I Had To Add Quite A Bit Of Sugar.

The Pectin Eliminates The Sugar.

I rarely use pectin but because this has so little sugar, I'm going to give it a try. It looks great! I'll put in freezer jars also. Thanks, Lisa!

Can I use raspberries instead in this recipe?

@Randi - yes you can! It will work with raspberries. Thanks for the great question!

Can you double recipe or does it work better to make in several small batches? The blueberries are wonderful this year. Thanks for the recipe. Picking again next week and making jam for Christmas presents!

@Sue Anna - you can double it or make it as big as you would like. I made it small on purpose to help people who want to dabble in jam making. I usually make more myself.

Great question!

Could you freeze the extra jars?

OMG sounds great. Thank you for recipe. Will let you know how the fam likes it.

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