Low Sugar Blueberry Jam

Low sugar blueberry jam is filled with fresh bright flavors! It's easier to make than you think, the perfect of fruit and sweet delicious berries!

Why you'll love this recipe   

✔️ best blueberry preserves ever!

✔️ even though this uses less sugar, this jam is perfectly sweet!

✔️ even if you've never made your own jam before, you got this!

Ingredients

For the exact measurements, please refer to the printable recipe card at the bottom of this post. 

• fresh blueberries - you'll need 5 cups of blueberries
• powdered ginger
• fresh lemon and fresh lime
• salt and red pepper flakes
• granulated sugar
• low sugar pectin - Sure Jell Pectin make sure you get the PINK box
• butter *optional

Instructions 

This is an overview of the instructions. For the complete directions just scroll down to the bottom!

1. Wash blueberries well.
2. Measure 4 ½ cups sugar into a large bowl. Remove ¼ cup sugar and in a separate bowl, mix it with the box of pectin (powered Sure Jell). Set aside both mixtures; the sugar and Sure Jell/sugar combination.
3. Put 5 cups blueberries and ½ cup water into a heavy bottom pan. Using an immersion blender, crush blueberries until they are completely chopped up (if you do not have an immersion blender, use a regular blender, a food processor or a potato masher). Add the lemon and lime zest & juice, ginger, salt and red pepper flakes. Add the Sure-Jell/sugar mixture and butter (if using) and stir thoroughly. 
4. Place mixture over high heat and bring to a boil stirring constantly. When it comes to a full boil (one that you can not stir down) add the remaining sugar and return to a boil, again stirring constantly.
5. Boil hard for exactly one minute and remove from heat. Ladel into clean, sterilized jars.
6. Clean the rim of the jar carefully (so you get a good seal). Place lids on jars and screw on the rings.
7. Place jars in a water bath canner for 10 minutes, this will help seal the jars. Remove from heat and place them on a heatproof surface (I usually use a heavy cutting board. You'll hear the jars make a popping noise as they seal. 
8. You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didn't seal the button on the top will pop up & down. *

Equipment

You can find much of the equipment you need at the grocery store, however not all stores carry what you need. 

• half pint jars - perfect for home canning. Wash in hot soapy water and sterlize before using .
• canning essentials box kit - jar lifter, funnel, ladle, etc. it contains all of the equipment you'll need to make homemade jam.
• stainless steel ladle - to ladle the jam into jars. 
• oven mitts - you'll need two. You're dealing with boiling sugar. The pot holders will keep you from burning your hands.
• wooden spoon - a stainless steel spoon will heat up as the jam boiling, use a long wooden spoon.
• An immersion blender, food processor or potato masher to crush the berries.

FAQ's

Tips

Jam or jelly did not seal? You have a couple of options.

• Option 1 - Remove the ring and lid. Clean the top of the jar. Replace the lid with a new one and secure the ring tightly. Place back into a water bath for another 10 minutes to reseal.
• Option 2 - Simply refrigerate the jar that did not seal, it will keep for several weeks in the refrigerator!

Jam or jelly did not set, meaning it's too runny

How do you thicken blueberry jam?

• Option 1 - Remove the lids from the jars - place all of the jar back in a heavy bottom pot, add SureJell mixture, mix thoroughly and repeat stages 3-7.
• Option 2 - Label it as syrup, and enjoy it on pancakes and French toast!

Although it may seem like a lot of sugar, do not change the amount of sugar used in this recipe. Using less sugar could cause the jam not to set or mold.

Do not use a metal spoon when stirring the boiling jam. A wooden spoon is a better choice. The boiling jam will heat up the metal spoon!

Check out this post How to make Jam - you'll be a jam making queen (or king!) in no time!

Storage

Refrigerate - cool jars to room temperature. Refrigerate any unopened jars or jars that did not seal.

Pantry - sealed jars of the low sugar blueberry jam can be stored in the pantry.

Related recipes

• Orange Jelly - filled with bright citrus flavor!
• Sure Jell Strawberry Jam - another low sugar jam, strawberry is everyone's favorite!
• Low Sugar Apricot Jam - filled with bright flavors and filled with sweet apricots!
• Here you'll find my favorite Gourmet Jam Recipes, homemade jam makes the best hostess gift or a great Christmas present as well!

Looking for more jam and jelly recipes? Click here and it will take you to my recipe index. Almost all of my jam recipes are low sugar, but as sweet as honey! I know you'll find a new favorite!

Serve with

• Delicious on a buttery crescent or toasted English Muffins.
• This recipe also makes the BEST peanut butter and jelly sandwich. Who doesn't love a great PB&J?!!

Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! 

5 from 12 votes

Low Sugar Blueberry Jam Recipe

When blueberry season comes around, be sure to make a batch of homemade blueberry jam! It has the most amazing blueberry flavor, and you can enjoy it all year long!

Print Recipe Pin Recipe SaveSaved!

Cook ModePrevent your screen from going dark

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Jams and Jellies

Cuisine: American

Servings: 8 half pints

Calories: 503kcal

Author: Deb Clark

Ingredients

• ▢ 5 cups blueberries
• ▢ ½ cup water
• ▢ 1 teaspoon powdered ginger
• ▢ 1 lemon zested and juiced
• ▢ 1 lime zested and juiced
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon red pepper flakes
• ▢ 4 ½ cups sugar
• ▢ 1 box low sugar Sure Jell Pectin make sure you get the PINK box
• ▢ 1 tablespoon butter *optional

Instructions

• Measure 4 ½ cups sugar into a large bowl. Remove ¼ cup sugar and in a separate bowl, mix it with the powered Sure Jell. Set aside both mixtures; the sugar and Sure Jell/sugar combination.
• Put 5 cups blueberries and ½ cup water into a heavy bottom pan. Using an immersion blender, blend the blueberries until they are completely chopped up (if you do not have an immersion blender, use a regular blender or a potato masher). Add the lemon and lime zest & juice, ginger, salt and red pepper flakes. Add the Sure-Jell/sugar mixture and butter (if using) and stir thoroughly. 
• Place mixture over high heat and bring to a boil stirring constantly. When the hot jam comes to a full rolling boil (one that you can not stir down) add the remaining sugar and return to a boil, again stirring constantly.
• Boil hard for exactly one minute and remove from heat. Ladl into clean, sterilized hot jars.
• Wipe jar rims carefully (so you get a good seal). Place lids on jars and screw bands on.
• Place in a hot water bath for 10 minutes, this will help seal the jars. Remove from heat and place them on a heatproof surface (I usually use a heavy cutting board. You'll hear the jars make a popping noise as they seal. 
• You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didn't seal the button on the top will pop up & down. *

Notes

*Adding a tablespoon of butter will keep the jam from foaming when it's boiling. There's nothing wrong with the foam, it doesn't taste bad, but when you allow it to foam, your end product won't be near as pretty.

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Nutrition

Calories: 503kcal | Carbohydrates: 126g | Fat: 1g | Cholesterol: 3mg | Sodium: 89mg | Potassium: 71mg | Fiber: 2g | Sugar: 121g | Vitamin A: 110IU | Vitamin C: 11.6mg | Calcium: 6mg | Iron: 0.4mg

Recipe backstory

Since getting married and moving to Fresno, I miss my family. In Sacramento, I lived closed to my brother Don & Alice and their daughter Christy and granddaughter (my niece) Chloe. Of course we visit as often as we can but I especially miss seeing Chloe grow up, our slumber parties and visits.

Chloe is 13 now - a teenager, eek! Still, we always try to plan some time in summer we can spent with her. Last year of course was the unfortunate waterpark visit (where I broke a rib going down a waterslide I had no business being on. I really need to act my age...) and the summer before it was trips to the zoo and of course we had the summer of jam making!

Chloe, Dan and I always have tons of fun together and visits are filled with giggles, lots of learning. Dan and I learning all the latest - kid stuff mostly! Like how Dan and I are totally kawaii potato fabulous (I had no idea what this meant so I googled it!) and always involves some fun in the kitchen!

A couple years ago when Chloe visited she decided to make some jam to take home (she was 10 at the time). Because blueberries are her favorite - we decided on Blueberry Jam.

We sampled some different spices and made this wonderful Blueberry Pizzazz Jam (Chloe named it herself!) and if you think canning is hard....then I beg to differ. This jam is so easy a 10 year old made it!

Citrus and spices turns this from an ordinary blueberry jam into a blueberry jam with PIZZAZZ, hence the name Blueberry Pizzazz! It's a delicious and delicate blueberry jam that is a delight to your palette, perfect on a croissant and super easy to make!