If you’re a blueberry lover, indulge in the natural flavors of ripe, fresh blueberries as they come together to create an easy blueberry jam recipe that’s perfect for toast, desserts, and more. No pectin required!

Indulge in the natural sweetness and vibrant flavors of freshly picked blueberries with our delectable homemade blueberry jam recipe! 

Bursting with fruity goodness and a hint of tanginess, this recipe for blueberry jam without pectin is a delightful way to savor blueberry season all year round. 

Whether you spread on warm toast for a comforting breakfast or paired with cheeses on a delightful charcuterie board, each spoonful of this luscious blueberry jam is a taste of pure delight. 

With just a handful of ingredients, no added pectin and a simple cooking process, you can create a jar of luscious blueberry jam that will brighten up your breakfasts and tantalize your taste buds. 

We’re using the natural pectin in the blueberries to achieve the perfect jam consistency.

How to Use Blueberry Jam

Blueberry jam can be used in a variety of sweet and savory dishes. Here are some delightful ways to enjoy your homemade blueberry jam:

• Spread a generous layer of blueberry jam on biscuits and scones 
• Top your fluffy pancakes and crispy waffles with blueberry jam for a delightful twist on classic breakfast favorites.
• Layer blueberry jam with yogurt and granola to create a delicious and colorful yogurt parfait.
• Make a classic peanut butter and jelly sandwich using blueberry jam for a sweet and tangy complement to creamy peanut butter.
• Pair blueberry jam with various cheeses and cured meats on a charcuterie board for a delectable sweet and savory combination.
• Use blueberry jam as a topping for cheesecakes or ice cream
• Stir a spoonful of blueberry jam into your warm oatmeal for a burst of flavor.
• Mix blueberry jam with balsamic vinegar or soy sauce to create a unique and flavorful sauce for meats or vegetables.
• Whisk blueberry jam with olive oil, balsamic vinegar, and seasonings to make a delicious fruity vinaigrette for salads.
• Use blueberry jam as a filling for pastries like danish, thumbprint cookies, or as a swirl in cakes and muffins.
• Combine blueberry jam with garlic, ginger, and soy sauce to create a tasty marinade for grilled chicken or pork.
• Mix blueberry jam into cocktails or mocktails for a fruity and vibrant addition to your drinks.

How to Make Blueberry Jam without Pectin 

Ingredients:

• 2 cups of blueberries (ripe and sweet)
• ⅓ cups of sugar
• fresh lemon juice from ½ medium lemon
• 5 Tbsp water, divided
• 1 Tbsp cornstarch

Directions

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.

More Recipes to Try: 

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

FAQ’s About Blueberry Jelly Recipes Without Pectin

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Sharing is caring!