This small-batch blueberry jam recipe without pectin creates a deeply flavored, spreadable preserve that elevates any toast, bagel, or yeast-free bread. With just three ingredients and patience, you can indulge in the heavenly taste of homemade blueberry jam all year round.
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If you went blueberry picking or have an abundance of blueberries growing in your backyard (like me!), making this small-batch refrigerator jam is a great way to preserve them.
The perfect combination of flavors is crucial for making a delicious no-pectin blueberry jam. It’s about balancing sweet, tart, and zesty flavors, a skill honed through plenty of trial and error. But when I finally got it right, this homemade jam transformed into a truly enjoyable, tasty spread.
The secret is the lemon juice. It adds a vibrant tanginess to the jam and serves as a natural pectin substitute, helping to thicken the mixture and create a spreadable consistency.
As you try different blueberry jam recipes, you’ll see that everyone has their way of making it. But for me, it’s all about finding that sweet spot that makes my homemade jam extra special.
One of the advantages of making jam without pectin is that it allows for a more natural and simple recipe.
Commercially sold pectin is a common ingredient to thicken jams, such as strawberry jam and Concord grape jelly.
However, if you let the jam cook down and concentrate naturally, pectin is unnecessary. I let the blueberries and lemon juice do their thing naturally to get a pure and delicious jam.
It’s the perfect way to use a surplus of blueberries and create a great addition to toast, yogurt, ice cream, or even ricotta!
Let’s make it together!
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Ingredients
You will need three simple ingredients to make this easy, pectin-free blueberry jam recipe.
Blueberries
You need 4 cups (500 grams) of fresh or frozen blueberries. Blueberries are the star ingredient and will provide the rich and fruity flavor that defines this jam.
To get the best jam ever, start with firm berries at their peak of ripeness.
If using fresh berries, use a colander to rinse them quickly and thoroughly. Remove any stems or debris. Discard any bruised, mushy or moldy berries. There is no need to dry them.
Frozen blueberries work just as well, and they are available year-round, making this easy jam recipe accessible no matter the season. Thaw frozen blueberries before using them by placing 4 cups directly in a small saucepan. Remember not to discard the liquid; it is essential in creating the perfect jam from frozen berries.
Sugar
Granulated sugar is important in most jam recipes, as it acts as a preservative. It also helps to set the jam.
This no-pectin blueberry jam recipe requires about 1 cup (200 grams) of sugar. The sugar must be thoroughly combined with the blueberries during the cooking process to achieve the desired consistency for the jam.
Adjust the amount of sugar according to taste if you prefer a less sweet or sweeter jam.
Lemon Juice
To balance the sweetness of the blueberries and sugar, you will need the acidity provided by lemon juice.
This recipe requires approximately one tablespoon of fresh or bottled lemon juice. Lemon juice adds a zesty, refreshing flavor and aids in the jam’s setting by providing natural pectin and ensuring a proper gel.
Let’s make pectin-free blueberry jam from scratch
Transfer the rinsed fresh blueberries to a heavy-bottomed, large pot. Add 1 cup of sugar and 1 tablespoon of lemon juice. Stir well to combine.
As an option, you can add ½ teaspoon of finely grated lemon zest for an extra burst of flavor.
Place the saucepan over medium heat and bring the mixture to a simmer, stirring frequently with a wooden spoon for about 5 minutes until the blueberries begin to burst.
Use the back of a spoon to gently mash about half of the berries. If you have one, you can also use a potato masher. This will help release their juices and pectin.
Increase the heat to medium-high and bring the mixture to a full rolling boil. As the jam cooks, it will thicken, and the sugar will dissolve completely.
Stir the mixture consistently to ensure even cooking and to prevent the sugar from burning on the bottom of the pan. Cook until the mixture separates when drawing a line in the pot, which should take about 15- 20 minutes or until it reaches your desired consistency.
You can also check the jam’s readiness by using a candy thermometer and cooking until it reaches a temperature of 220°F (104°C) or until it coats the back of a spoon.
Once the jam reaches your preferred consistency, remove the saucepan from the heat and let it cool for a few minutes.
Carefully ladle the jam into clean, sterilized jars or containers. Cool to room temperature, cover and refrigerate.
Enjoy your delicious, homemade jam without the need for commercial pectin!
Tips
- Use fresh or frozen blueberries: Fresh is ideal during blueberry season. Use frozen blueberries as a convenient year-round option.
- Don’t skip the lemon juice: Lemon juice not only adds a bright tanginess to the jam but also helps to trigger the natural pectin in the fruit and create a thick, spreadable consistency. [source]
- Mash the blueberries: Gently mashing them with a potato masher or the back of a spoon during cooking helps them break down and release their juices, which thickens the jam naturally.
- Constant stirring: Once the mixture starts boiling, it’s important to stir it regularly and keep a close eye on it to prevent burning.
- The final consistency: Once removed from the heat, the jam will continue to thicken as it cools down, so don’t worry if it seems a bit runny while still hot.
Variations
Consider incorporating spices to add an extra layer of flavor when making this recipe for a small batch of homemade blueberry jam.
When adding spices, start with a small amount and taste the jam as it cooks to ensure the flavor isn’t overpowering. You can always add more, but removing or toning a strong spice flavor is difficult.
- Lemon ginger blueberry jam: For a spicy, citrusy twist, add freshly grated ginger and lemon zest to the blueberry mixture.
- Vanilla blueberry jam: Add a splash of vanilla extract for a subtle, sweet flavor.
- Lavender blueberry jam: Infuse the blueberry mixture with dried lavender flowers for a fragrant and floral twist.
- Balsamic blueberry jam: Add a splash of balsamic vinegar for a tangy flavor.
- Cinnamon blueberry jam: Add a dash of cinnamon for a warm and comforting flavor.
Have some fun and get creative by experimenting with different flavor combinations. If using ginger or lavender, start with small amounts and taste as you go to find the perfect balance, as they can overpower the delicate flavor of the berries.
You can also experiment with herb-infused flavors, such as adding a couple of sprigs of fresh thyme or rosemary to the jam mixture while it’s simmering. Make sure to remove any herbs before refrigerating the jam.
FAQ
You can use frozen blueberries instead of fresh ones when making jam without pectin. Allow them to defrost fully before using them in the recipe. Remember that frozen blueberries might have a higher water content than fresh ones, which could require slightly longer cooking time to achieve the desired jam consistency.
Transfer the hot jam to sterilized, clean jars while it’s hot for short-term storage. Allow it to cool completely before sealing it with a lid. Store the jam in the refrigerator. If left unopened, it can last for up to one month. Once opened, consume within 7-10 days.
If freezing, consume within one year for best results. Be sure to leave enough room for expansion in the Mason jars or freezer bags before placing them in the freezer.
Reducing the sugar in a blueberry jam without pectin is possible but may affect the overall taste and consistency. Sugar helps thicken and preserve the jam, so using less sugar might require added cooking time.
Remember that overly reducing sugar could result in a less stable jam with a shorter shelf life. When it comes to replacing sugar, natural sweeteners like honey or maple syrup can be used, but be aware it may alter the final flavor of the jam.
A firm blueberry jam is denser and less spreadable, whereas a soft jam is more fluid and spreadable.
To make a firm jam, you need to cook it for a more extended period to allow the natural pectin present in the fresh fruit to thicken the jam. Alternatively, you can add some pectin or incorporate high-pectin fruits such as apples to assist in the jam’s setting process.
Conversely, for a softer jam, you must cook it for a shorter time to obtain a more fluid texture. You can add some liquid, such as water or fresh lemon juice, to keep the texture of the jam soft.
This recipe yields approximately 2 cups of blueberry jam.
You can adjust the recipe to make more or less jam by scaling the ingredients accordingly. Keep in mind that the cooking time may also need to be adjusted.
Serving suggestions
Use this fruit jam as a topping for ice cream, crepes, buttermilk waffles, or ricotta pancakes. It’s also great as a glaze for grilled chicken. The possibilities are endless!
Buttermilk Biscuits
For a classic Southern-style breakfast, spread a generous dollop of blueberry jam over warm, flaky buttermilk biscuits.
This easy fruit jam recipe is also great for using as a cake filling for this simple Italian cake, pan di spagna.
Easy blueberry recipes
If you love blueberries, you’re in luck! In addition to making delicious pectin-free blueberry jam, here are a few more recipes to enjoy this sweet and juicy fruit.
- Blueberry Scones with cornmeal are a unique twist on a traditional scone recipe. Adding cornmeal gives them a slightly crunchy texture, while the juicy blueberries add sweetness to every bite.
- Berry Crostata Recipe is the perfect dessert to end any meal!
- Blueberry Sour Cream Coffee Cake is an easy dessert recipe for any occasion. The tangy sour cream balances the sweetness of the blueberries, creating a perfectly balanced flavor.
- Blueberry Oatmeal Muffins are a classic breakfast treat that is easy to make and always delicious. With bursts of juicy blueberries in every bite, they’re the perfect way to start your day.
Recipe origins
Growing up, my mom always made prune butter with her bumper crop of Italian prunes.
I loved it as a tradition and always looked forward to the sweet and tangy spread on my morning toast. When I started growing my blueberry bushes, I knew I wanted to create a similar tradition with my family.
If you have blueberry bushes growing in your backyard, you know it can be a rewarding experience. This is especially true when you get a bumper crop!
This was my situation when my backyard blueberry bushes were bursting with plump and juicy fruit. I knew I wanted to find an easy recipe (like my blueberry sauce recipe) that my whole family would enjoy.
Since I prefer to reserve freezer space when I freeze my tomatoes, I knew I needed to find another way to use the blueberries before they spoiled.
As a food blogger and dietitian, I was inspired to create my blueberry jam recipe without using pectin. After experimenting with different ratios of blueberries, sugar, and lemon juice, I landed on a deliciously sweet and tangy jam that didn’t require any processing.
Ultimately, my family and I were thrilled with the results of my homemade refrigerator jam recipe.
Plus, the fact that it doesn’t require any processing means that it’s easy to make and can be enjoyed immediately. I hope you’ll enjoy making and savoring this delicious recipe as much as I did!
★★★★★ If you have made this easy refrigerator blueberry jam, I would love to hear about it in the comments below and be sure to rate the recipe!
Toast toppings
Recipe
Easy 3 Ingredient Blueberry Jam Recipe: No Pectin
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Ingredients
- 4 cups blueberries 500 grams, fresh or frozen
- 1 cup sugar 200 grams
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest optional
Instructions
- If using fresh berries, use a colander to rinse them quickly and thoroughly. Remove any stems or debris. Discard any bruised, mushy, or moldy berries. There is no need to dry them.
- If using frozen berries, thaw before using. Place them directly in the saucepan. Remember not to discard the liquid; it is essential in creating the perfect jam from frozen berries.
- Combine all the ingredients in a medium saucepan.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring frequently for about 5 minutes until the blueberries begin to burst.
- Use the back of a spoon to gently mash about half of the berries. This will help release their juices and pectin.
- Increase the heat to medium-high and bring the mixture to a rolling boil. As the jam cooks, it will thicken, and the sugar will dissolve completely.
- Stir the mixture consistently to ensure even cooking and to prevent the sugar from burning on the bottom of the pan. Cook until the mixture separates when drawing a line in the pot, which should take about 15- 20 minutes or until it reaches your desired consistency.
- You can also check the jam's readiness by using a candy thermometer and cooking until it reaches a temperature of 220°F (104°C) or until it coats the back of a spoon.
- Once the jam reaches your preferred consistency, remove the saucepan from the heat and let it cool for a few minutes.
- Carefully ladle the jam into clean, sterilized jars or containers. Cool to room temperature, cover and refrigerate.
- Enjoy your delicious, homemade blueberry jam without the need for pectin!
Video
Notes
- Use fresh or frozen blueberries: Fresh blueberries are ideal when in season. Use frozen blueberries as a convenient year-round option.
- Don’t skip the lemon juice: Lemon juice not only adds a bright tanginess to the jam but also helps to trigger the natural pectin in the fruit and create a thick, spreadable consistency. [source]
- Mash the blueberries: Gently mashing them with a potato masher or the back of a spoon during cooking helps them break down and release their juices, which thickens the jam naturally.
- Constant stirring: Once the mixture starts boiling, it’s important to stir it regularly and keep a close eye on it to prevent burning.
- The final consistency: Once removed from the heat, the jam will continue to thicken as it cools down, so don’t worry if it seems a bit runny while still hot.
Nutrition
I originally published this post on May 18, 2023, and republished it on April 16, 2024, with updated content. Thanks for sharing.
Theresa
I just finished making this jam, it came out delicious. I cut the recipe in 1/2 as I didn’t want to use all my blueberries. Great on pancakes. Now I’m onto making strawberry jam. I also use it on toast with peanut butter.
Maria
I am so happy to read this! Thanks for sharing Theresa!
valerie
Can we use another kind of fruit instead? Not a blueberry fan but love the idea of homemade jam.
Maria
Thanks for your interest Valerie. Great question. Yes, any small fruit like strawberry, raspberry, blackberry, etc will work. You may have to adjust the level of sweetness based on the fruit you are using. Have fun!
Fay
Thank you for the fabulous no pectin blueberry jam. Absolutely love it. My husband and myself really appreciate the fact You are Canadian Yeah. We’re fom Kamloops BC, I love being able to access Canedian bakers etc. Thank you Look forward to further goodie Fay &Stefan
Maria
Thanks so much Fay and Stefan! My daughter actually moved to Nanaimo a few years ago. BC is such a beautiful province! Hope you get a chance to try it with all the wonderful berries you have access to, enjoy!