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    Home » Condiments and Sauces » Easy 3 Ingredient Blueberry Jam Recipe: No Pectin

    Easy 3 Ingredient Blueberry Jam Recipe: No Pectin

    May 18, 2023 Maria 4 Comments

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    A Pinterest pin of blueberry refrigerator jam on a buttermilk biscuit.

    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.

    This easy fruit jam recipe is also great for using as a cake filling for this simple Italian cake, pan di spagna.

    Blueberry jam on a buttermilk biscuit.
    Jump to:
    • Introduction
    • More reasons to love this recipe
    • Ingredients
    • Let’s make pectin-free blueberry jam from scratch
    • Tips
    • Variations
    • FAQ
    • Serving suggestions
    • Easy blueberry recipes
    • Recipe origins
    • Toast toppings
    • Recipe

    Introduction

    Making blueberry jam at home is a wonderful adventure preserving one of nature’s most delicious fruits.

    The key to a delicious no-pectin blueberry jam is the perfect combination of fresh or frozen blueberries, granulated sugar, and lemon juice.

    These three ingredients merge into a luscious, fragrant mixture that becomes irresistible when cooked properly. 

    The lemon juice 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 explore different blueberry refrigerator jam recipes, you may notice variations in the amount of sugar and lemon juice used. The key is finding the balance that suits your taste.

    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, pectin is unnecessary if you’re willing to let the jam cook down and concentrate naturally. Using natural pectin in blueberries and lemon juice can achieve the perfect consistency without adding extra ingredients.

    More reasons to love this recipe

    Versatility: 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!

    Preserving your harvest: If you went blueberry picking or have an abundance of blueberries (like me!), making jam is a great way to preserve the harvest.

    Your personal touch: Making your jam allows you to customize the flavor. You can experiment with different spices and herbs or add other fruits to create your unique flavor profile (Keep reading for variations).

    The ingredients to make blueberry jam on a wooden board.

    Ingredients

    You will need three simple ingredients to make this simple, 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.

    Fresh blueberries in a white colander.

    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.

    A photo collage of blueberry jam being cooked.

    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!

    Blueberry jam in a mason jar surrounded by fresh berries.

    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: Add freshly grated ginger and lemon zest to the blueberry mixture for a spicy, citrusy twist.
    • 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.

    Freshly picked blueberries in a wicker basket.

    FAQ

    Can I use frozen blueberries instead of fresh ones?

    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.

    How can I store my homemade jam without pectin?

    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. It can last in the refrigerator for up to one month if left unopened. 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. 

    Can I reduce or replace the sugar in a blueberry jam without added pectin?

    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.

    What is the difference between firm and soft blueberry jam, and how is each achieved?

    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.

    How much does this recipe yield? 

    This recipe yields approximately 2 cups of blueberry jam. 

    Can I adjust the recipe to make more or less 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

    Freshly baked buttermilk biscuits.

    Buttermilk Biscuits

    For a classic Southern-style breakfast, spread a generous dollop of blueberry jam over warm, flaky buttermilk biscuits.

    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 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.

    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.

    A slice of blueberry cake on a white plate.

    Blueberry Sour Cream Coffee Cake

    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.

    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.

    It’s the perfect way to use up a surplus of blueberries and make a great addition to toast, yogurt, or even ice cream.

    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 recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Toast toppings

    • Strawberry rhubarb compote in a white dish.
      Strawberry Rhubarb Compote Recipe
    • A jar of apple butter next to a wooden spoon.
      Making Spiced Apple Butter: Sugar Free Recipe
    • Strawberry preserves in a jar, surrounded by fresh strawberries and leaves.
      Homemade Strawberry Jam
    • Grape jelly spread across a slice of brown bread.
      Homemade Concord Grape Jelly -A Step by Step Tutorial

    Recipe

    Blueberry jam in a mason jar.

    Easy 3 Ingredient Blueberry Jam Recipe: No Pectin

    This small-batch blueberry jam recipe without pectin creates a deeply flavored spread that elevates any toast, or bagel.
    4 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: snack/breakfast
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 32 servings
    Calories: 35kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    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!
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    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.
    Total yield is 2 cups. One serving is calculated as one tablespoon. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1tablespoon | Calories: 35kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.1mg
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    Filed Under: Condiments and Sauces, Vegetarian

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. valerie

      May 18, 2023 at 10:22 pm

      4 stars
      Can we use another kind of fruit instead? Not a blueberry fan but love the idea of homemade jam.

      Reply
      • Maria

        May 18, 2023 at 11:27 pm

        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!

        Reply
    2. Fay

      May 18, 2023 at 2:52 pm

      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

      Reply
      • Maria

        May 18, 2023 at 11:30 pm

        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!

        Reply

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