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Classic Blueberry Jam (Low Sugar, Small Batch)

Close-up of a jar filled with glistening homemade blueberry jam, topped with a fresh blueberry.
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A straightforward recipe for making delicious low-sugar blueberry jam in small batches, perfect for water bath canning. This recipe offers a classic flavor with optional vanilla and lemon twists.

Ingredients

Scale
  • 4 cups fresh blueberries
  • 2 cups granulated sugar (adjust to taste)
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Wash blueberries thoroughly.
  2. In a large pot, combine blueberries, sugar, and lemon juice.
  3. Stir well and let sit for 10 minutes to allow juices to release.
  4. Place the pot over medium-high heat and bring to a rolling boil, stirring constantly.
  5. Reduce heat to medium and continue to boil, stirring frequently, until the jam thickens. This can take 20-30 minutes. Skim off any foam that rises to the surface.
  6. To test for doneness, place a small amount of jam on a chilled plate. If it gels, it is ready.
  7. Stir in lemon zest and vanilla extract, if using.
  8. Ladle hot jam into sterilized jars, leaving 1/4 inch headspace.
  9. Wipe jar rims clean and secure lids.
  10. Process in a boiling water bath for 10 minutes (adjust time for altitude).
  11. Remove jars and let cool completely on a towel-lined counter.

Notes

  • For a jam without pectin, the cooking time will be longer to achieve a gel set.
  • Ensure your jars and lids are properly sterilized before filling.
  • Adjust sugar quantity based on your sweetness preference and the natural sweetness of the blueberries.
  • This recipe makes approximately 3-4 half-pint jars.

Nutrition

Find it online: https://dishicious.com/blueberry-jam-recipe/