Low Sugar Blueberry Jam Recipe

Low sugar blueberry jam spread on croissant.

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!

Course Jams and Jellies

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings 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.

Nutrition