If you love the sweet and tangy taste of blueberries and enjoy homemade preserves, you’re in for a treat! Making blueberry jam without pectin is simpler than you might think. 

Not only is it a great way to preserve the flavors of summer, but it also eliminates the need for added pectin, letting the natural goodness of the blueberries shine. 

Here’s how to create your own delicious blueberry jelly recipe without pectin, along with tips and tricks to ensure your jam turns out perfect every time.

Do blueberries contain pectin?

Yes, blueberries naturally contain pectin. The natural pectin content in blueberries varies depending on the ripeness and variety of the fruit. Ripe fruits generally have a higher pectin content, making them ideal for jam-making. This is why many blueberry jam recipes can be made without the addition of commercial pectin. 

How to Make Blueberry Jam without Pectin 

Ingredients

Directions

Rinse the blueberries thoroughly. If using frozen blueberries, there’s no need to thaw them first.

Sterilize 8oz jelly jars with soapy, hot water or run them through a dishwasher. 

Place blueberries in a small saucepan, combine the blueberries, lemon juice, 1/3 cups sugar and 3 Tbsp. water.

Gently mash some of the blueberries with a potato masher to release their juices and aid in the thickening process. 

Bring the mixture to a gentle boil over medium heat for about 20 minutes. Stir occasionally to prevent sticking and burning.

While cooking, it should come to a light boil. If you notice the water coming to a full rolling boil, lower the heat.

In a small bowl, add cornstarch to the remaining 2 Tbsp. of water and stir until combined.

For best results, when you add the cornstarch to water, colder is better because warm/hot will cause lumps.

Pour into the hot jam and cook on low for about 5 minutes.

Allow the fresh blueberry jam to cool off before transferring to your container.

Keep in mind that the jam will continue to thicken as it cools. Skim off any foam that forms on the surface.

Using your funnel, spoon in your homemade jam recipe into the hot canning jars, leaving about ¼ inch headspace at the top. 

Wipe the rim of the jar of jam with a damp cloth.

Seal the mason jars tightly with lids and let them cool at room temperature.

For long-term storage, consider using the hot water bath canning method. This process seals the jars and creates a vacuum, making the jam shelf-stable for several months.

Let your jam come to room temperature before moving your jars of jam to the refrigerator.

For long-term storage, consider using the hot water bath canning method. This process seals the jars and creates a vacuum, making the jam shelf-stable for several months.

Let your batch of homemade blueberry jam come to room temperature before moving your jars of jam to the refrigerator.

Store in the refrigerator for up to 3 weeks, or process the jars in a boiling water bath for 10 minutes if you want a longer shelf life.  

More Recipes to Try: 

• Recipes Using Fresh Blueberries
• Lemon Curd 
• Blackberry Jam Recipe 
• Blueberry Syrup

Tips for Perfect Blueberry Jam

• ​Ensure your jars are properly sterilized before filling them to prevent any bacterial growth.
• Taste your blueberries before starting. If they are particularly sweet, you might want to reduce the amount of  sugar slightly.
• Don’t skip the lemon juice! It’s crucial for both the flavor and the pectin content to help set the jam.
• Stir frequently while cooking to prevent the jam from burning and sticking to the pot.

How to Use Delicious Blueberry Jam

Homemade blueberry jam without pectin is not only delicious but also versatile!

• Spread it on toast or biscuits for a classic breakfast, or swirl it into yogurt or oatmeal for added sweetness.
• Use it as a filling for pastries, thumbprint cookies, or as a topping for pancakes and waffles.
• Enhance your desserts by using it as a cheesecake topping or cake filling,
• Create a savory glaze for meats.
• Get creative and experiment with cocktails, appetizers, and even hot beverages to discover new and delightful ways to enjoy your homemade blueberry jam.

Continue to Content

Blueberry Jam Recipe Without Pectin

Yield: 8 servings / 1 pint

Prep Time: 5 minutes

Cook Time: 25 minutes

Additional Time: 30 minutes

Total Time: 1 hour

This recipe for homemade blueberry jam is actually quite simple! It takes just 20 minutes and uses 4 simple ingredients, with no pectin. If you are a blueberry lover, you have to give this small batch jam a try!
If you have never made jam before this recipe is perfect for you! Use fresh ripe blueberries or frozen blueberries. Use your Blueberry Jam on pancakes, ice cream, biscuits, and more!

Print

Ingredients

• 1 pt blueberries
• ⅓ C white sugar
• Juice of ½ medium lemon
• 5 Tbsp water, divided
• 1 Tbsp cornstarch

Instructions

1. In a small saucepan, combine the blueberries, lemon juice, sugar and 3 Tbsp. water.
2. Cook on the stove over low heat for about 20 minutes, stirring occasionally.
3. In a small bowl, add cornstarch to the remaining 2 Tbsp. of water and stir until combined.
4. Pour into the berry mixture and cook on low for about 5 minutes.
5. Allow the mixture to cool off before transferring to your container.
6. Store your blueberry jam covered in the refrigerator for up to a week.

Notes

• While cooking, your blueberry jam should slowly boil. If you notice it boiling too much, lower the heat.

• When stirring, use the back of a wooden spoon to gently mash the blueberries.
• When you add cornstarch to water, colder is better. Warm/hot will cause lumps.
• This blueberry jam recipe can be considered a jam/compote/sauce.

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