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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- 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.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Hi. I saw in a prior comment that you can substitute lemon juice with citric acid. I have a lot of granulated citric acid leftover from canning veggies.
What measurement should I use? Also, at what point should I add it. Directly to the jam, or right in the jar prior to processing in the water bath? (other recipes using citric acid I’ve used call to do it this way) Thanks.
Citric Acid can be substituted – it will adjust the acidity (lower the pH) of the fruit, which is what you want to do. ¼ teaspoon powdered Citric Acid is equivalent to 1 Tablespoon lemon juice. 1 teaspoon powdered Citric Acid is equivalent to ¼ cup lemon juice (4 Tablespoons). Citric Acid lowers pH and imparts tartness to the fruit mixture, but it doesn’t add a particular flavor. You can add it when you’d normally add lemon juice.
Great. Thanks for the detailed answer Audrey!
I love Pomona’s Pectin! I was wondering if I might be able to add a little bourbon to this recipe? How would that alter the outcome?
You sure can, up to 1/4 cup of alcohol can be added.
Can I use liquid Stevia instead of honey?
Does it measure similarly to honey?
Can stevia be used in place of the sugar/honey?
It sure can! Is it a granule stevia or a liquid?
Hello- do you think I could make this recipe with beautyberries? Or do you have a recipe for that?
Thank you!
Yes, you sure can!
Can I use a food processor to mash the berries or do I need to do that by hand?
You can, we just suggest pulsing it a couple times. If it is blended too much, it can cause a lot of foam in your jam.
Just wondering why my jams and jellies look cloudy when using this pectin?
Cloudy jelly is usually due to improper juicing of the fruit. Fruit should be cooked gently rather than boiled. Dripping should happen through a fine mesh jelly bag or layers of cheesecloth. Never squeeze the jelly bag or cheesecloth. High-sugar jelly tends to have a very crystal clear look from the fact that there is more sugar than juice in the jar. The high level of melted sugar in the jelly creates that look. You may be able to obtain very clear low-sugar jelly by straining the properly obtained juice a number of times.
Is it possible to add in vanilla to this recipe? Also, just curious, after you add the honey and pectin mixture the instructions say to stir 1-2 minutes to dissolve the pectin until the mix come back to boil; so are you supposed to continue to stir until it comes back to boiling? Thank you!
You sure can! You may add up to 1 teaspoon of vanilla extract.
It just needs to boil until the pectin is dissolved.
Happy jamming!
I’m curious if I could use this recipe with Saskatoon berries aka June berries or Service berries? I have scoured the internet for a Saskatoon berry jam recipe with Pomona’s and I have had no luck!
After digging through our archives from past messages that our Master Food Preserver has answered, it looks like you will be using the blueberry jam/jelly recipe and simply replacing the blueberries with your Saskatoon/Service/June Berries. Be sure to include at least 1/4 cup lemon juice per 4 cups fruit/juice. You may also need to cook the berries in a bit of water (4 oz or so) to loosen them up and add a bit of juice to your mash before you measure out the 4 cups.
Please let us know if you have any other questions, and if you decide to give it a go, we would love to hear how it turns out.
Happy jamming!
Thank you so much!! I am definitely going to try this out and will let you know how it goes.
Hi there. I had this same question, and am about to pick saskatoons. How did this go?
Can I use Lakanto ( monkfruit erythritol) instead of sugar or honey?
You sure can. Happy jamming!
Hi Shelby, The Extension offices have specifically called out monk fruit (which is usually blended with erythritol) are unsafe because it can change the pH of the recipe.
We do not have a ton of information about jamming with monk fruit, xylitol or a number of other alternative sweeteners that are new-er to the market.
Will there be skin and seeds in blueberry jam if not strained?
Ys, but we have found that they are not noticeable.
I’m new to canning and I’m 500ft above sea level and I’m unsure how long to water bath
It would probably be safest to add an additional 1 minute to your water bath time.
I am excited to make jam for the first time, and wondered what you all think about dehydrating the finished product? I do not have canning supplies, but I have a dehydrator and would like to use what I have to save freezer space. I have dehydrated fruit leathers and sauces and they rehydrate perfectly, so I am curious if jam will do the same…!
Hello Christa,
We have never given this a try, but we cannot think of a reason why it wouldn’t work! We are not sure how long the dehydrated preserves would last once hydrated. We would love to hear how this turns out, should you decide to give it a go!
If I want to use real lemon juice instead of bottled, what should the pH level be? Any tips for success?
You will need to test the pH of the lemon juice once you extract it. The pH will need to be 5%.
Can I use this recipe for mulberry jam?
Yes you sure can!
can I use splenda instead of sugar or honey. Diabetes in family
You sure can!
This was amazing! I made Splenda Blueberry Jam for the diabetics in my life. They love having something they can use. I also made a jar for myself to “test”. Wow. The flavor is so good.
Yum!! Well done Maura!
How can I add hot peppers to this recipe?
We would actually recommend using THIS recipe and substituting the raspberries for blueberries. You will increase the lemon juice to 1/2 cup.
Hi, can I use citric acid instead of bottled lemon juice? in the blueberry jam recipe
You certainly can!
Hello,,
I do love using this pectin and I like the low sugar option that it affords me. However, I would like to try a blueberry jam with a little more sugar than the “up to 2 cups” that the recipe calls for. Can I use more without causing a problem? Thanks.
Hello Connie,
You sure can, just make sure you add the desired “additional sugar” AFTER the pectin/initial sugar is dissolved into your jam.
Hello! If I want to strain out the seeds, at what point should I do that? Thank you!
We would recommend doing that after mashing them. If you choose to remove the seeds, you will need to increase the pectin by about 1 teaspoon.
This blueberry jam recipe is absolutely scrumptious!! I’ve made it my whole family is crazy about this jam! I’ve never liked blueberry jam before of any type or brand until now. The pectin smells so good and the low sugar quantities are much more healthy.
I do hv a question. I don’t hv any lemon juice on hand.—-And I cannot get any for awhile
—-_could I substitute lime juice for the lemon??
We are so glad you love it!! Yes, you can interchange lime and lemon juice.
This has nothing to do with blueberries, but I am wondering which recipe to use for gooseberry jams. I have got tons, and I am looking to use them somehow. The ones I grow taste almost identical to kiwis, and it seems the acidity is very high, but I was just looking for advice on which recipe I could alter for gooseberries. Thanks!
Hello Kathy,
Thanks so much for reaching out and inquiring about gooseberries! Here is our best guess at a Gooseberry Jam using Pomona’s Pectin:
3 3/4 lbs of gooseberries
3 teaspoons calcium water
1 cup up to 2 3/4 cups sugar OR 1/2 – 1.25 cup Honey
2 3/4 teaspoons Pomona’s Pectin
Instructions
1. 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.
2. 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.
3. Wash, remove any stems/debris and mash gooseberries. Measure fruit into sauce pan.
4. Add calcium water and mix well.
5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
6. 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.
7. 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.
Wow, thank you so much for taking the time to write that out for me! I will totally try that out. 🙂
Sorry, I’m sure this is a silly question…how do I determine what size jars are required, or does it matter?
Not silly at all! We recommend using 4oz jars or 8oz jars due to the fact the low sugar jams need to be consumed within 1-3 weeks once opened. Happy jamming Sue!
Made one batch this weekend and it turned out great. Loved how it is low sugar.
Excited to try your pectin! Would it affect the pH of the jam if I mixed strawberries in with the blueberries?
That would be just fine Brittney, happy jamming!
I’m allergic to lemon and lime juice. What can I use?
Hello Penny,
If you are allergic to lemons and limes we would suggest that you do not use Pomona’s Pectin, as it is made from a combination of citrus.
This recipe worked great. This is now my third time using Pomona’s pectin. My sister in Australia introduced this pectin to me as a low sugar alternative. With this recipe I used the honey as suggested a full cup. The last two recipes I used Xylitol as another great alternative. All my batches turned out amazingly good even my friends that I gifted some to agree. And this being my first time canning or preserving I am now hooked and want to do batches as each fruit comes into season. I fortunately live where the fruit is grown. I also like the aspect of small batches using 250ML jars.
This is my first time using Pomona’s. I like a bit more lemon flavor… can I double the amount of lemon juice? (I added lemon zest already).
Hello Vicki,
Welcome to the Pomona’s Family! Yes, you sure can 😊
OMG! I love this pectin.
Used it for the first time on my own adaptation of mango Ginger jam. Without 7 cups of sugar in the mix, there’s more fruit per jar, less syrup. Can’t wait to try more recipes!
Thanks for the recipe! Very fast and easy to prepare and can. I put the berries through my KitchenAid food mill attachment, and used one cup of sugar. Got about 6 cups of jam, but I did over measure the berry puree a bit. It is nice to do a batch of jam in a smaller stock pot, verses dragging out the big canner, every time.
Can you freeze this instead of canning?
You sure can! 😊
Could you use dates in place of the sugar?
We are not sure how that would effect the pH of the jam. If you would like to give it a try, we would recommend freezing the finished product instead of water-bath canning.
Can this be made in a half batch?
Absolutely!
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?
Hello Kristen,
Yes, you will still need the called for amount of lemon juice.
Happy jamming!
Is there a way to make this with no sugar or any other sweetness only the blueberries and their juice
Hello Marilyn,
The first page of our direction sheet has directions for either using juice concentrate or no sweetener at all. Happy jamming!
https://pomonapectin.com/wp-content/uploads/2019/11/Pomona-Pectin-Instruction-Sheet.pdf
How do I make blueberry jelly as opposed to jam? I prefer the texture of the jelly. Thanks!!
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!
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?
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!
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
I forgot to add lemon juice! Should I throw away the jam because it’s unsafe?
Oh man! Yes, we would recommend that you do toss your jam. What a bummer!!
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!
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!
Can I use frozen Blueberries for this recipe? If so, should, they be thawed first?
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.
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.
You sure can! Just be sure to double each ingredient.
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.
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!
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!
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.
Can I add lime zest to this blueberry recipe?
Absolutely!
I love that these jams are low sugar and small batch. Everything we have tried so far has been delish!
Yay!! Happy jamming Michelle 😊
I wonder, what size jar is recommended for this recipe?
We recommend 4-8oz jars. Happy jamming!
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!
Thanks so much for reaching out to us Lynette! Happy jamming!!
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!
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!