Low Sugar Blueberry Jam Recipe

8 jars
45 min

How to make low sugar blueberry jam recipe. This is a canning recipe, but you can also freeze the jam to preserve it.

This blueberry jam recipe is easy to make at home. It's a good beginner recipe even if you've never canned. You can also freeze the jam in freezer containers up to a year.

This is a low sugar blueberry jam recipe made with low sugar Sure Jell. You can not use regular pectin in this recipe or it will not set up. I have a lot more information about pectin and sugar in my low sugar blueberry jam recipe post.

We eat blueberry jam on biscuits and toast. I also add it to my homemade Greek yogurt to flavor it.

Low Sugar Blueberry Jam Recipe
Recipe details
  • 8  jars
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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  • 6½ c. chopped fresh blueberries
  • 4½ c. granulated sugar
  • 2 tbsp. fresh lemon juice
  • 1 box powdered pectin (low sugar variety)

Sterilize your jars and clean all of your supplies.
In a large pot, place chopped blueberries, 1/4 cup sugar, and the lemon juice. Bring to a boil, stirring frequently. Add the rest of the sugar and return to a boil. Let boil for 1 minute and then remove from heat.
Ladle the blueberry jam recipe for canning into clean and sterilized jars. Use a bubble popper around the jar to remove air bubbles. Wipe the top clean.
Place the lids on the jars and put on rings. Tighten rings fingertip tight.
Process the Sure Jell low sugar blueberry jam recipe in a water bath for 10 minutes. Start the timer once the water starts boiling.
Remove jars from the water using a jar lifter. Then set on a towel or other heat proof surface. Let sit undisturbed for 24 hours.
After 24 hours, test the seals. If one did not seal, either process it again or store it in the freezer or put in the fridge to enjoy right away.
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