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July 11, 2019

Small Batch Blueberry Jam Without Pectin

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Want to learn how to make homemade jam? This quick and easy Small Batch Blueberry Jam without pectin is the perfect recipe for beginners and only makes one 6-ounce jar. Spread it on toast for breakfast or use it in dessert recipes.


quick and easy Small Batch Blueberry Jam without pectin

Here in PA July is prime blueberry season. I’ve never picked my own before, but that doesn’t stop me from buying a pint or two when they’re plump and juicy.

I have a small handful of blueberry recipes on the blog already. While I was figuring out what to make, I realized I was missing an easy no pectin blueberry jam recipe.

I have jam recipes for strawberry, cherry, raspberry, and even peach, but no blueberry.

Now technically I’ve published my Small Batch Blueberry Jam Without Pectin before to accompany my Honey Blueberry Oatmeal Bars.

Since my small batch jam recipes do well on their own, I wanted to give my homemade blueberry jam its own post.

If you’ve made my strawberry and cherry jams before, then you’ll recognize I use the same technique – fruit, sugar, and lemon juice.

If not, it’s totally easy to get started! Stir everything together in a large skillet then boil for about 10-15 minutes. I’ll even show you a cool trick (literally) on how to know when your jam is done.

The best part is it only makes one jar. That’s it. Enough to last you all week for breakfast or to use in a recipe calling for jam as an ingredient.

No dealing with storing and giving away tons of jam just so you can keep one jar for yourself.


Blueberries for No Pectin Blueberry Jam

What is pectin?

As you read more and more about how to make jam, you’ll come across an ingredient called pectin. Pectin is a thickening agent often used in jams and jellies so they set up properly after cooling.

You can often buy pectin in the canning section of a store, but it’s mostly only used when making jam.

However, I don’t want to buy an ingredient I’d only use a few times a year. Luckily for us, pectin occurs naturally within certain fruits.

How to make jam without pectin

Blueberries are high in natural pectin, which means you don’t need to add any. What you do need to add is lemon juice.

When you heat the blueberries and sugar together, natural pectin is released. The lemon juice then bonds with the pectin, creating a gel and thickening your jam.

Lemon juice is also used to keep harmful bacteria from growing, which is necessary if you’re canning your blueberry jam.

Additionally, the acidity balances out the sweetness from the berries and the sugar.


Small Batch Blueberry Jam No Pectin recipe

How to make blueberry jam

To make a small batch of homemade blueberry jam, first stir together the blueberries, sugar, and lemon juice in a large skillet.

Bring to a boil, stirring often until the sugar dissolves. Once it starts to boil, stir occasionally to ensure the mixture doesn’t bubble over, everything is cooking evenly, and nothing is sticking to the bottom of the pan.

After 8-10 minutes, you should notice the jam reducing and starting to thicken.

How to know when your jam is done

Your jam is done when it has thickened enough. However, you won’t know this until it has finished cooling. At that point, it’s too late to fix it.

That’s why I use the frozen plate technique. Because the plate is frozen, it’ll instantly cool down the jam so you can determine how thick it is.

Before you start, place a small plate in the freezer. When you’re ready to test your jam, take the plate out and add a small spoonful to the plate.

Next, tilt your plate. If the jam slides too fast, it needs more time. If it slides slowly, it’s done. However, if it doesn’t move at all, you may have overcooked it.

If your jam needs to cook longer, be careful not to overcook it. Even a minute too long can be the difference between done and overdone. It’s best to check too often than not enough.


Homemade Small Batch Blueberry Jam Without Pectin

Do I have to can my blueberry jam?

Since this small batch recipe only makes one 6 ounce jar, you honestly don’t have to can. Canning is only necessary if you don’t plan on eating the jam right away.

If you have no desire to can, make the blueberry jam as directed and store in a heat-proof container. Let cool to room temperature before putting it in the fridge.

Once opened, homemade blueberry jam will last about 2 weeks in the fridge. You’ll have to use your best judgment after 2 weeks. If it seems a little off, don’t use it.

What to do with homemade blueberry jam

In addition to spreading it on toast for breakfast, you can use blueberry jam in recipes, such as Honey Blueberry Oatmeal Bars , Strawberry Swirl Cheesecake Bars, and Raspberry Crumb Bars (substitute blueberry for those last two).

More Small Batch Jam Recipes

Have other summer fruits you want to turn into jam? Check out these other easy small batch jam recipes:

  • Small Batch Strawberry Jam
  • Small Batch Peach Honey Jam
  • Small Batch Raspberry Rhubarb Jalapeno Jam
  • Small Batch Sour Cherry Jam
Continue to Content
Small Batch Blueberry Jam No Pectin recipe

Small Batch Blueberry Jam Without Pectin

Yield: 6 ounces
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This quick and easy homemade Small Batch Blueberry Jam without pectin is the perfect recipe for beginners and only makes one 6-ounce jar.

Ingredients

  • 2 cups fresh blueberries
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Place a small dish in the freezer to use for testing the jam.
  2. In a large deep skillet, add blueberries, sugar, and lemon juice. Bring to a rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes.
  3. When it seems thick enough, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking in 1-2 minute increments. If it moves slow, it is done.
  4. Transfer to a heat-proof container. Cool to room temperature. If not canning, use within 2 weeks. Once opened, store in the refrigerator.

Canning Instructions (Optional)

  1. Place a clean 6-8 ounce glass mason jar and lid pieces into a large pot of boiling water deep enough for the jar to be completely submerged in water. Once the water is boiling, leave the jar in there until ready to use.
  2. Remove the jar and lids from water and drain out all of the water from the jar. Keep the water boiling.
  3. Transfer the finished jam to the jar. Wipe excess jam off the rim so it will seal properly. Add the lid. You may want to use an oven mitt so you can hold the jar still.
  4. Place sealed jar back into the boiling water and boil for 15 minutes. Make sure it is submerged in the water. Remove from the water and let dry on a heat-resistant surface for 18-24 hours.
  5. Once cool, press down on the lid. If it stays down, it is sealed. If it pops back up, put in the refrigerator and use within two weeks.

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Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipesAll recipes are tested in a U.S. kitchen with U.S. ingredients at normal elevation using a conventional gas oven. Results may vary.

© Carla Cardello
Cuisine: American / Category: Jams, Curds, Etc.

Filed Under: Jams, Curds, Etc. Tagged With: blueberry, lemon, small batch, summer, vegan

Did you make my recipe?

Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  1. Shadi Hasanzadenemati says

    July 22, 2019 at 5:01 PM

    I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!

    Reply
    • Carla says

      July 22, 2019 at 9:05 PM

      Awesome! Happy to hear everyone enjoyed it.

      Reply
  2. Noelle says

    July 22, 2019 at 6:31 PM

    This goes so perfect on toast for breakfast in the morning! The flavor was amazing!!

    Reply
    • Carla says

      July 22, 2019 at 9:06 PM

      Thank you for sharing your positive feedback! Sometimes toast and a good jam is all you need for breakfast.

      Reply
  3. Carol says

    August 15, 2019 at 1:56 PM

    Can I use frozen blueberries for the jam?

    Reply
    • Carla says

      August 15, 2019 at 2:02 PM

      I haven’t personally tried it, but what I would do is let the blueberries thaw, drain any excess liquid, then proceed with the recipe.

      Reply
  4. Ann says

    October 26, 2019 at 4:32 AM

    I must admit, I rarely make jams by myself, I buy them more often. Probably because they require a lot of time for preparing. But your recipe is very simple and clear, I will definitely try to cook this blueberry jam without pectin. I would clarify how to store it better, but I’m sure that this jam will turn out to be so delicious that it won’t stay in my refrigerator for a long time :))) This is a great addition to pancakes and pies. Thank you for the recipe!

    Reply
    • Carla says

      October 28, 2019 at 11:02 AM

      Could you clarify what you mean by how to store it better? I did mention in the recipe “If not canning, use within 2 weeks. Once opened, store in the refrigerator.” I also provided canning instructions. Were you looking for additional information?

      Reply
  5. Teresa says

    March 8, 2020 at 7:54 PM

    Delicious jam, I’ve made it about four times already I think and it’s not even blueberry season yet, I’ve been using blueberries from Costco and Publix. Blueberry season is about to start though so I think I’ll be making a lot more of this jam, very easy to make and gets finished cooking faster than strawberry jam. Thanks for sharing the recipe.

    Reply
    • Carla says

      March 9, 2020 at 10:46 AM

      Wonderful! Glad you’re able to get your blueberry jam fix from the store while you wait for berry season to begin.

      Reply
  6. Jen M. says

    June 14, 2020 at 5:46 PM

    Aloha, thank you for such an easy & wonderful recipe. We were out of jam and there was none on sale this week. I didn’t want to spend $4-5 on a 6-8 oz. jar. I had blueberries, so I Googled “blueberry jam recipes,” and your website popped up! I just made this and now I have yummy jam! Thank you again, and God Bless!

    Reply
    • Carla says

      June 14, 2020 at 8:17 PM

      Oh wonderful! Happy to hear you enjoyed the recipe.

      Reply
  7. Pamela says

    July 3, 2020 at 12:53 PM

    Can I freeze this instead of canning the extra (if I make a second batch).

    Reply
    • Carla says

      July 3, 2020 at 3:09 PM

      I haven’t personally tried it, but I know freezer jam is a thing so I’m guessing yes.

      Reply
  8. Patricia Weaver says

    July 27, 2020 at 9:06 PM

    I am a diabetic. Can I use Stevia in place of sugar?

    Reply
    • Carla says

      July 28, 2020 at 11:34 AM

      This recipe hasn’t been tested with Stevia. However, since it’s used for sweetening you’d probably be fine. I’m not sure about canning though since sugar acts as a preservative and I don’t know the effect Stevia would have.

      Reply
  9. Amy says

    July 28, 2020 at 9:53 PM

    Can you use lemon juice in a bottle instead of fresh lemon juice?

    Reply
    • Carla says

      July 29, 2020 at 10:51 AM

      Yes, it’s still lemon juice.

      Reply
  10. Rebecca Larjo says

    July 29, 2020 at 2:39 AM

    Thanks for the recipe,
    I used the small batch cherry recipe and overcooked it a little by going over the 10 minutes. Next time I will do the plate test earlier and follow your timings.
    Now I have some fresh blueberries to try this one also.
    Maybe in the future I need to learn how to can and store jam for the winter.

    Reply
    • Carla says

      July 29, 2020 at 10:51 AM

      Oh no! Yes the timing is very particular once you get towards the end. I’ve overcooked a few jams myself.

      Reply
  11. Carol Glas says

    August 3, 2020 at 10:10 AM

    This was my first attempt at making jam. I followed the instructions for canning and made a double batch. It was easy and I am happy with the results. It is simply delicious.

    Reply
    • Carla says

      August 3, 2020 at 10:30 AM

      Wonderful! Glad you enjoyed the jam recipe.

      Reply
  12. Eldora says

    August 5, 2020 at 7:07 AM

    Thank you for the recipe! It was quick and easy. I canned my jam, how long can it stay canned and stored before it has to be used?

    Reply
    • Carla says

      August 5, 2020 at 3:06 PM

      Up to one year

      Reply
  13. MK says

    August 8, 2020 at 9:12 AM

    I made this for breakfast this morning – delicious and easy too!

    Reply
    • Carla says

      August 10, 2020 at 10:51 AM

      Wonderful! Glad you enjoyed it.

      Reply
  14. Davi Rodrigues says

    March 3, 2021 at 4:01 PM

    I used granulated maple sugar instead of white sugar. Making it for the third time now. Also, wait for the blueberries to go on sale. They may start to get soft before the stores reduce the price, but it still works for making Jam

    Reply
    • Carla says

      March 3, 2021 at 4:02 PM

      Great tip! I bet it tastes extra delicious with the maple sugar.

      Reply

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I’m Carla, a 30-some childfree woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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All Rights Reserved. All images are registered with the United States Copyright Office.
Please do not use images without permission. To republish a recipe, please link back to the post.
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