small mason jar filled with blueberries and tag that reads "blueberries"

Blueberry Jam

Our classic Blueberry Jam is sure to brighten your day! Be sure to stock up your pantry in the summer months and enjoy this delightful spread all year long…you’ll be glad you did. This Blueberry Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use Stevia in the Raw or another Stevia product that measures like sugar, or Splenda that measures like sugar. You can also use a different liquid sweetener, like agave or maple syrup.

Notes

If you’re not sure if your jam is sweet enough, taste it after the pectin is dissolved and jam has come back up to a boil. Not sweet enough? Add more sweetener and stir 1 minute at full boil.
Servings 5 cups

Ingredients

  • 4 cups mashed blueberries about 6-8 cups whole blueberries
  • 1/4 cup lemon juice bottled
  • 2 teaspoons calcium water see step #1
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 2 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a simmer. Turn off heat and keep lids in hot water until ready to use.
  • Wash, remove any stems/debris and mash blueberries. Measure fruit into sauce pan.
  • Add lemon juice and calcium water and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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31 Responses

  1. Kristen
    | Reply

    I’m excited to make blueberry jam for the first time with your pectin. Do I need to add as much lemon juice if I’m pressure canning?

    • Shelby Collings
      | Reply

      Hello Kristen,

      Yes, you will still need the called for amount of lemon juice.

      Happy jamming!

  2. Marilyn Bohl
    | Reply

    Is there a way to make this with no sugar or any other sweetness only the blueberries and their juice

  3. Nikki
    | Reply

    How do I make blueberry jelly as opposed to jam? I prefer the texture of the jelly. Thanks!!

    • Shelby Collings
      | Reply

      You will want to use 4 cups of blueberry juice, 1/4 cup lemon juice, 4 tsp calcium water and 4 tsp Pomona’s Pectin…and no more than 2 cups of sugar.

      Happy jelly-ing!

  4. Pat
    | Reply

    I see other recipes on your site include bourbon or other liquors. Could I add Triple Sec to this recipe and maybe a few tbsp of fresh OJ?

    • Shelby Collings
      | Reply

      Hello Pat,

      You sure can! You can add up to 1/4 cup of liqueur to any of our recipes that do not already include alcohol. We would recommend adding orange zest vs. orange juice.

      Happy jamming!

  5. Jane Goldie
    | Reply

    I made come strawberry jam for the first time using pamona pectin, I added honey instead of the sugar. Truly amazing. Not to sweet. Will only use pamona going forward.
    Thanks,
    Jane

  6. Ann
    | Reply

    I forgot to add lemon juice! Should I throw away the jam because it’s unsafe?

    • Shelby Collings
      | Reply

      Oh man! Yes, we would recommend that you do toss your jam. What a bummer!!

  7. Ashley
    | Reply

    In case you aren’t aware your printed directions coming from a bulk order of pectin from the website indicates 1/2 cup lemon juice in the blueberry recipe, which is extremely overpowering. I’m glad to see this drops it to 1/4 cup. Which is still a bit higher than a normal recipe, but hopefully will be much more inline from a taste perspective. Thanks!

    • Shelby Collings
      | Reply

      Hello Ashley,

      So sorry about that! Yes, there is a type-o on our direction sheet right now. The recipe should be 1/4 cup lemon/lime juice.

      Happy jamming!

  8. Montessahall
    | Reply

    Can I use frozen Blueberries for this recipe? If so, should, they be thawed first?

    • Shelby Collings
      | Reply

      You sure can! Yes, you can use frozen fruit for the cooked recipes. It’s best to use unsweetened frozen fruit. Defrost, but don’t drain, frozen fruit before using. Generally you use the liquid from the frozen fruit along with the fruit unless you notice that there is an excessive amount of liquid, in which case you would ladle off some of the excess liquid before measuring your mashed fruit. If you are going to juice the fruit for jelly, then you would use all of the liquid.

  9. Michelle
    | Reply

    Can I double your recipes or will I risk my jam/jelly not setting? I have pint sized jars because we go through jam fast in our PBJ loving family.

    • Shelby Collings
      | Reply

      You sure can! Just be sure to double each ingredient.

  10. Eileen Gilbert
    | Reply

    Can I change out the lemon juice for lime juice to enhance the lime blueberry flavor? Thanks. I started using your Pomona’s Universal Pectin for the first time this year and I too love using it. I won’t ever go back to using other pectin’s. This is the best and I love that I am using less sugar. I make and give away about 80 – 100 jars of jam a year, so this is a much more economical way to do it. Thanks so much.

    • Shelby Collings
      | Reply

      SO wonderful Eileen, thank you so much for all the Pomona’s love!

      You certainly may! Bottle lime juice and always be used in place of bottled lemon juice.

      Happy jamming!

  11. Am
    | Reply

    Hi! I made this recipe with fresh lemon juice but later saw that the Pomona’s Pectin blueberry jam recipe from your cookbook calls for bottled lemon juice rather than fresh. For safety, should I have used bottled here rather than fresh? Thanks in advance!

    • Shelby Collings
      | Reply

      Hello there,

      We do recommend using bottled lemon juice. Your jam may be fine with the fresh lemon juice you use, but we cannot guarantee what pH level your fresh juice is. You can freeze your jars to be extra safe if you would like.

  12. Denise
    | Reply

    Can I add lime zest to this blueberry recipe?

    • Shelby Collings
      | Reply

      Absolutely!

  13. Michelle M
    | Reply

    I love that these jams are low sugar and small batch. Everything we have tried so far has been delish!

    • Shelby Collings
      | Reply

      Yay!! Happy jamming Michelle 😊

  14. Scott Rosecrans
    | Reply

    I wonder, what size jar is recommended for this recipe?

    • Shelby Collings
      | Reply

      We recommend 4-8oz jars. Happy jamming!

  15. Lynette Courtney
    | Reply

    I used Pomona’s Pectin for the first time, last year, yielding almost 20 jars of home-grown fruit jams. It was so much eaiser & fun than I had imagined! This past season my 5 Patriot & Northlander blueberry bushes yielded seven gallons of berries. I also had ample strawberries raspberries, black “caps” raspberries, black currants, bush cherries & rhubarb. I gathered small amounts of my “Old Outhouse” gooseberries, elderberries, black chokecherries, black aronia, “wild raisin” viburnum & bought a pint of organic blackberries & Menonite husk cherries. The mixed fruit jams should be very interesting!!! The giant pot of crushed blueberries is on the woodstove, ready to move over to the kitchen stove to boil, while I prep jars & get a hot water bath going. This should be a several day project to complete, with all the fruit needing to be thawed, cooked & prepped for jam. I have lots of lemons, organic raw sugar, (which I will try to keep to a minimum), but expect I’ll need to make a trip to the Buffalo Mountain Co-op, (Hardwick, Vt.), for at least one more pack of Pomona’s Pectin. I can’t wait to see how many jars will be produced! I also plan to try some of the amazing “fancy” recipes on your website, like Cherry-Chocolate!

    • Shelby Collings
      | Reply

      Thanks so much for reaching out to us Lynette! Happy jamming!!

      • Caroline
        | Reply

        Hi!

        First time trying Pomona’s.
        On the paper that came with the box, the recipe calls for 1/2 cup of lemon or lime juice and on this page, it’s 1/4 cup?

        I will be making my blueberry jam with a mix of stevia and erythritol that measures like sugar.

        Thank you!

        • Shelby Collings
          | Reply

          Hello Caroline,

          So sorry about that! Yes, there is a type-o on our direction sheet right now. The recipe should be 1/4 cup lemon/lime juice.

          Happy jamming!

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