Name: No Pectin Blueberry Jam
Prep time: 5 min
Cook time: 20 min
Total time: 55 min
Yield: 3
Ingredients: Ingredients:; 4 cups fresh blueberries; 3 cups granulated sugar; 2 tablespoons lemon juice; Equipment:; Large saucepan (stainless steel or enamel preferred); Potato masher; Spoon; Small plate; Canning jars (optional, for long-term storage)

No Pectin Blueberry Jam

Skip the store-bought jams loaded with extra ingredients and artificial thickeners. This easy recipe for homemade blueberry jam uses the natural pectin in the fruit itself to create a delicious spread. With just 4 cups of fresh blueberries,sugar, and a touch of lemon juice, you can whip up a batch in under 30 minutes.

This recipe is perfect for anyone who wants to avoid pectin, a common thickening agent in jams and jellies. By relying on the natural thickening power of the berries and a touch of acidity from lemon juice, this jam boasts a pure blueberry flavor and a delightful spreadable texture.

So ditch the pectin and embrace the fresh taste of summer with this easy homemade blueberry jam recipe!

Questions I often get asked about this recipe:

Can I use frozen blueberries?
Absolutely! Frozen blueberries work well in this recipe. You may not need to add as much water since frozen berries tend to release more liquid as they thaw. You can thaw them completely first or add them frozen to the pot and increase the cooking time slightly to allow them to soften and release their juices.

My jam isn’t thickening enough. What can I do?
There are a few reasons why your jam might not be thickening:

Not cooked long enough: Make sure you simmer the jam for at least 15-20 minutes, or until it reaches the desired consistency when tested on the chilled plate.

Too much liquid: If you added too much water or the berries were very juicy, you might need to simmer the jam for a bit longer to allow excess moisture to evaporate.

Fruit not ripe enough: Ripe blueberries naturally contain more pectin, which helps with thickening. If your berries are underripe, the jam might take longer to thicken or may not reach a very firm consistency.

How long will this jam stay good for?
If you don’t can the jam, it will stay fresh in the refrigerator for up to 2 weeks. Canning the jam will extend its shelf life to a year or more.

What you need to make No Pectin Blueberry Jam:

Ingredients:

4 cups fresh blueberries

3 cups granulated sugar

2 tablespoons lemon juice

Equipment:

Large saucepan (stainless steel or enamel preferred)

Potato masher

Spoon

Small plate

Canning jars (optional, for long-term storage)

How to make it:

Prep the berries: Rinse the blueberries gently and pick out any stems or leaves.

Combine ingredients: In your large saucepan, add the blueberries, sugar, and lemon juice.

Bring to a boil: Heat the mixture over medium-high heat, stirring constantly until it reaches a rolling boil.

Cook and thicken: Reduce heat to medium-low and simmer for 15-20 minutes. You’ll want to stir frequently to prevent scorching and help the berries burst and release their juices. While the mixture simmers, use your potato masher to break down some of the blueberries for a chunky texture, or leave them mostly whole for a looser jam.

Test for doneness: To check if your jam is thickened enough, place your small plate in the freezer for a minute or so. Take a spoonful of the hot jam and dollop it onto the chilled plate. Let it sit for another 30 seconds. If you can run your finger through the jam and it wrinkles, then it’s ready! If the jam runs too freely, continue cooking for another 1-2 minutes and retest.

Canning (optional): If you plan to store your jam for longer than a few weeks, you can process it in sterilized canning jars. Follow proper canning guidelines for safe storage (https://nchfp.uga.edu/how/can).

Cool and store: If not canning, transfer the hot jam to a clean heat-resistant container and let it cool completely at room temperature. Once cool, store your jam in the refrigerator for up to 2 weeks.

Tips:

For a bit more complexity in flavor, consider adding 1 teaspoon of vanilla extract or a few gratings of orange zest during the simmering process.

This jam is delicious on toast, scones, pancakes, or even used as a yogurt parfait topping.

Latest Reviews:

Blueberry Bliss! – This recipe is a winner! I was a little nervous about making jam without pectin,but it turned out perfectly. The flavor is incredible – so much better than store-bought jam that tastes artificial. The instructions were super easy to follow, and it only took about 20 minutes of simmering to get the right consistency. I loved using my potato masher to get some chunky bits of blueberry – perfect on warm toast! 5 stars! Sarah K.

Finally, a Pectin-Free Option! – My wife has been wanting to make homemade jam for ages, but she hates recipes with a bunch of weird ingredients. This one with just blueberries, sugar, and lemon juice was perfect! It took a little longer than expected to thicken up, but the flavor is amazing, and it tastes so fresh. We’ll definitely be making this again – maybe with a batch of homemade scones next time! 4.5 stars (only because it took a bit longer than anticipated). John M.

Perfect for Beginners – This is my new go-to recipe for homemade jam! I’m a total beginner in the kitchen, but this recipe was so easy to follow. The hardest part was waiting for the jam to cool down – I just wanted to dig right in! The texture is great – not too runny, not too stiff. Plus, it tastes way better than anything I can find at the store.Thanks for sharing this awesome recipe! 5 stars! Kaylee L.

Printable Recipe:

Yield: 3-4 jars