No-Pectin Blueberry Jam Recipe
This delicious No-Pectin Blueberry Jam Recipe is perfect for beginners. In under 30 minutes, you can create a thick, flavorful jam with fresh berries, sugar, and lemon juice!
Make your own delicious spread with this no-pectin blueberry jam, a wholesome and customizable treat ideal for toast, yogurt, or baking.
Why you’ll love this No-Pectin Blueberry Jam Recipe
- Simple and quick. This recipe comes together in less than 30 minutes. You only need 4 ingredients and a saucepan!
- Versatile. This no-pectin blueberry jam is perfect on toast, pancakes, yogurt, oatmeal, or even as a filling for pastries.
- Healthier than store-bought. Make your own blueberry jam for a healthier version. This recipe is packed with vitamins and antioxidants!
- Family-friendly. This jam is family-friendly, as it contains kid-safe ingredients.
Ingredients
- Blueberries. They are the main ingredient. You can use fresh or frozen blueberries for this recipe. Blueberries provide natural sweetness and the jam’s flavor.
- Sugar. Use granulated sugar for a better flavor. Sugar enhances the texture and balances the tartness of the blueberries.
- Lemon. Use fresh lemon. It helps the jam thicken properly without using pectin.
- Chia seeds. Chia seeds absorb liquid and form a gel-like texture, helping the jam set without needing added pectin or as much sugar.
- Vanilla extract. Optional, for more flavor.
How to make this No-Pectin Blueberry Jam Recipe
S T E P 1
In a medium saucepan, combine the blueberries, sugar, chia seeds, and lemon juice over medium heat.
Bring to a gentle boil and stir occasionally for about 10-15 minutes.
T I P S ︱If you use fresh blueberries, rinse and remove any stems. Make sure to stir the mixture often as you cook to prevent the bottom from sticking and burning.
S T E P 2
Mash the berries gently with a spoon or potato masher. You can also use a blender.
Cook down for another 5-6 minutes.
S T E P 3
Let the jam cool down at room temperature, then transfer to a mason jar.
Store in the fridge.
T I P S︱ The mixture will be quite runny when hot. It will thicken and set as it cools.
How to store
Let this no-pectin blueberry jam cool down completely, then transfer it into a clean and sterilized glass jar.
Store in the fridge for up to 10 days.
4 Tips for making this No-Pectin Blueberry Jam Recipe
➊ Don’t skip the lemon juice. The acid helps preserve the jam and activates the natural pectin in the berries, making it set properly.
➋ Stir often and scrape the bottom of the pot to prevent scorching.
Jam can burn quickly, especially toward the end.
➌ Adjust the sweetness to taste. You can reduce or increase sugar, but it affects how well the jam sets. If you use lower sugar, you will get a softer jam. Add extra chia seeds or cook longer to thicken.
➍ Let the jam cool completely before sealing for the fridge.
It prevents condensation and mold.
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No-Pectin Blueberry Jam Recipe (FAQ)
No-Pectin Blueberry Jam Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: breakfast, spread
- Method: cook
- Diet: Gluten Free
Description
Ingredients
- 2 cups blueberries (frozen or fresh)
- 1/2 cup sugar
- 1 tbsp chia seeds
- 1 tbsp lemon juice
- vanilla extract (optional)
Instructions
- In a medium saucepan, combine the blueberries, sugar, chia seeds, and lemon juice over medium heat.
Bring to a gentle boil and stir occasionally for about 10-15 minutes. - Mash the berries gently with a spoon or potato masher. You can also use a blender.
Cook down for another 5-6 minutes. - Let the jam cool down at room temperature, and then transfer to a mason jar.
Store in the fridge.
Notes
Don’t skip the lemon juice. The acid helps preserve the jam and activates the natural pectin in the berries, making it set properly.
Stir often and scrape the bottom of the pot to prevent scorching.
Jam can burn quickly, especially toward the end.
Adjust the sweetness to taste. You can reduce or increase sugar, but it affects how well the jam sets. If you use lower sugar, you will get a softer jam. Add extra chia seeds or cook longer to thicken.
Let the jam cool completely before sealing for the fridge.
It prevents condensation and mold.
