Blueberry Jam Recipe Without Pectin – Easy Homemade Jam
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 have pectin?
Blueberries naturally contain some pectin, but not as much as apples or citrus. When making jam without added pectin, simmering longer and adding lemon juice helps it thicken. The lemon juice boosts pectin levels and improves texture, making it easier to achieve the right consistency.
Before you start making your blueberry jam, it’s super important to gather all your ingredients first. This helps ensure you have everything you need and keeps the process smooth and efficient. Plus, you won’t have to scramble in the middle of cooking to find something! Having everything ready allows you to focus on the cooking process and ensures you don’t miss any key steps along the way. It’s a simple but helpful prep step!
If you’re using frozen blueberries, let them thaw. Mash the blueberries gently with a potato masher or fork to your desired consistency (you can leave it a bit chunky or mash it until smooth).
In a large pot, combine the mashed blueberries, sugar, lemon juice, and water. Stir the mixture over medium heat until the sugar dissolves.
Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes. Stir frequently to prevent burning. The jam will begin to thicken as it cooks.
To test if the jam is done, place a small spoonful on a chilled plate and let it sit for a minute. Push the jam with your finger—if it wrinkles and holds its shape, it’s ready. If not, simmer for a few more minutes.
Once the jam has thickened to your liking, remove it from the heat. Let it cool for a few minutes before transferring it to clean, sterilized jars. Seal the jars and let them cool completely.
If you’re planning to store the jam long-term, consider water-bath canning. For short-term use, refrigerate and enjoy within a few weeks.
This no-pectin method allows the natural pectin in the blueberries to work, creating a delicious and spreadable jam without any added commercial pectin.
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 by simmering the fruit longer to reduce moisture and concentrate natural pectin. Adding lemon juice helps boost pectin levels and improves the gel-like consistency. You can also mash the fruit to release more natural pectin or mix in a bit of cornstarch for extra thickness.
No, you don’t need to add pectin to blueberry jam. Blueberries naturally contain some pectin, and cooking them with sugar and lemon juice helps thicken the jam. Simmering the mixture longer allows it to reduce and reach the right consistency without extra pectin.
Lemon juice is added to blueberry jam to help with both texture and flavor. It helps the natural pectin in blueberries set properly, thickening the jam without the need for added pectin. It also enhances the flavor by balancing the sweetness and adding a slight tartness.
How to Use Blueberry Jam
- This sweet and fruity spread is perfect on homemade biscuits and pancake recipes, adding a burst of flavor to breakfast.
- Swirl it into yogurt, oatmeal, or smoothies for a delicious twist.
- It makes a great filling for cakes, thumbprint cookies, and pastries, or pairs beautifully with cheese boards, especially brie or cream cheese.
- For a savory option, try it as a glaze for pork or chicken.
Looking for more tasty ways to use those sweet, juicy berries? Here are some fun ideas:
- Fresh or frozen? No problem! Try our Recipes Using Fresh Blueberries for that just-picked taste or Recipes Using Frozen Blueberries for easy, year-round treats.
- Love spreads? Whip up some Lemon Curd or Blackberry Jam — perfect for toast, scones, or even yogurt.
- Drizzle some flavor! Our Blueberry Syrup adds a fruity twist to pancakes, desserts, and more.
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Blueberry Jam Recipe Without Pectin
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.
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 🙂
…*how well it would thicken… (typo on previous comment)
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!
You’re welcome!