If you’re looking for a simple, delicious way to preserve summer’s sweet berries, this Blueberry Jam without Pectin is the perfect recipe to try!
With just a few ingredients and no pectin needed, you can create a rich, naturally thickened jam that’s bursting with blueberry flavor.
Ideal for spreading on toast, adding to yogurt, or using in desserts, this jam is as versatile as it is easy to make.
And if you’re feeling inspired to try more homemade spreads, don’t miss these jam and jelly recipes for even more fruity goodness.
Do blueberries contain pectin?
Yes, blueberries naturally contain natural pectin which varies depending on the ripeness and variety of the fruit. Ripe fruits generally have a higher pectin content, making them ideal for jam-making.
How to Make Blueberry Jam without Pectin
First, gather your ingredients:
Making this homemade jam is as easy as combining fresh blueberries, sugar, and a splash of lemon juice in a saucepan.
Opt for fresh, ripe blueberries for maximum flavor and natural sweetness. Frozen blueberries also work well—just add them directly to the pot without thawing.
Gently mash the berries to release their natural juices, which helps the jam thicken naturally and bring everything to a light boil, stirring occasionally to prevent sticking. Avoid a rolling boil for the best texture.
Mix cornstarch with cold water before adding to avoid lumps. This small amount of cornstarch will help the jam achieve a good consistency without pectin.
Simmer the jam over medium heat and stir frequently. If it begins to boil too hard, lower the heat to prevent burning.
Stir frequently while cooking to prevent the jam from burning and sticking to the pot.
Sterilize jars in hot soapy water or the dishwasher before filling.
Pour jam into sterilized jars, seal, and let cool before refrigerating or canning. For long-term storage, process the jars in a boiling water bath to seal them. This makes the jam shelf-stable for several months.
Jam continues to thicken as it cools, so resist the urge to add more thickener right away. Letting the jam cool to room temperature helps you see its final texture.
How to Use Blueberry Jam
This versatile recipe is a great addition to almost any meal! Spread it on toast, swirl it into yogurt or your favorite oatmeal recipe. Drizzle over desserts like cheesecake and ice cream for a fruity boost. It also makes a fantastic glaze for meats like pork or chicken, adding a sweet-savory twist. Try it as a filling for baked goods, in PB&J or grilled cheese sandwiches, or even stirred into cocktails for a unique, fruity flavor.
Stored in the refrigerator, blueberry jam lasts up to 3 weeks. If canned in a boiling water bath, it’s shelf-stable for several months.
Jam thickens without pectin thanks to the natural pectin found in fruit, especially when combined with acidic ingredients like lemon juice. Simmering the fruit and gently mashing it releases juices and natural sugars, which thicken as the jam reduces and cools. Additionally, the small amount of cornstarch mixed with cold water is used as a thickener, giving the jam a consistency closer to traditional pectin-thickened jam.
Yes, it can. Overcooking can cause the jam to become too thick or develop a caramelized, burnt flavor that overpowers the fresh blueberry taste. When making jam, it’s best to cook it over medium heat and stir regularly, stopping once it reaches the desired thickness, as it will continue to thicken as it cools.
The main difference lies in texture and the part of the fruit used. Blueberry jam includes mashed whole blueberries, giving it a thicker texture with bits of fruit. Blueberry jelly, on the other hand, is made by straining the juice from the blueberries and then cooking that juice with sugar.
Explore even more delicious ways to enjoy these sweet, juicy berries! Whether you have fresh or frozen blueberries on hand, you’ll find endless ways to transform them into treats that brighten your day! Try our Recipes Using Fresh Blueberries for fresh-picked flavor, or check out Recipes Using Frozen Blueberries for simple, all-year-round options. And if you’re craving more spreads and toppings, our Lemon Curd and Blackberry Jam are perfect for pairing with everything from scone recipes to yogurt. Our Blueberry Syrup adds a fruity twist to pancakes and dessert recipes.
Blueberry Jam Recipe Without Pectin
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!
Ingredients
- 1 pt blueberries
- ⅓ C white sugar
- Juice of ½ medium lemon
- 5 Tbsp water, divided
- 1 Tbsp cornstarch
Instructions
- In a small saucepan, combine the blueberries, lemon juice, sugar and 3 Tbsp. water.
- Cook on the stove over low heat for about 20 minutes, stirring occasionally.
- In a small bowl, add cornstarch to the remaining 2 Tbsp. of water and stir until combined.
- Pour into the berry mixture and cook on low for about 5 minutes.
- Allow the mixture to cool off before transferring to your container.
- 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.
Evelyn
Sunday 26th of March 2023
I've been making this jam for about a year. I use frozen blueberries because I prefer the wild Maine variety, but I'm not in Maine. A pint of fresh is two cups frozen. I wait for them to thaw as they're heating before adding any water, because they put off water. I especially appreciate that it's got a very small amount of sugar compared to other recipes. It's so simple I don't need to pull up the recipe anymore. This is a keeper! Thank you so much!
momma lew
Sunday 26th of March 2023
You're welcome!
Teri
Wednesday 1st of December 2021
...*how well it would thicken... (typo on previous comment)
Teri
Wednesday 1st of December 2021
Very easy and quick recipe... It is not too sweet and tastes balanced with the lemon juice... I didn't know well it would thicken without pectin but it actually did very well without it. Thank you :)