Low Sugar Blueberry Jam Recipe Using Pomona’s Pectin
I’ve been making jam all summer, and this low sugar blueberry jam is definitely taking the top 5. I love using Pomona’s Pectin to make low sugar, good tasting jams. Let’s talk about this simple recipe!
We came back from our local U-Pick blueberry farm with 18 pounds of blueberries and needed a good recipe to make something with them. I quickly turned to my Pomona’s Pectin cookbook. This has been my canning bible in the early summer where in the midwest, fruit is the only thing besides pickles that is ready to can.
While I can’t wait to have my own blueberry bushes abundant on our homestead one day, we are blessed to have a local U-Pick blueberry farm that sells blueberries for only $1.95 a pound, which is an absolute steal compared to the $4.99/pound anywhere else in our area.
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Low Sugar Blueberry Jam Recipe
I recommend snagging Pomona’s cookbook if you’re looking for more exact instructions and inspiration for other jams. You can also see my review of their strawberry jam recipes here.
Ingredients for Blueberry Jam
Four Cups of Mashed Blueberries (about 2.25 lbs)
1/4 Cup Lemon Juice
2 TSP Calcium Water (included in Pomona’s Pectin box)
2 TSP Pomona’s Pectin
1 Cup Sugar
1 Spoon or Plate in the Freezer
Instructions for blueberry jam:
Mash your blueberries and fill a measuring cup full of your mashed blueberries to equal 4 cups. Save any extras for another batch.
Combine blueberries, lemon juice and calcium water into a pot, mix well and bring to boil. Meanwhile, mix Pomona’s Pectin and sugar in a separate bowl and set aside.
When the blueberries have come to a rolling boil, slowly add pectin mixture and stir continually for 1-2 minutes.
Cut the heat and remove your spoon or plate from the freezer. Place your jam on the spoon/plate and if it gels, it is ready to can. If it doesn’t, continue to cook for 1 more minute and try again. (Repeat until jams).
Ladle your jam into 1/2 pint or pint mason jars using a canning funnel (I like this one by For Jars because it has the headspace incorporated). You’ll want 1/4 headspace remaining.
Wipe rim to clean and place your lids (I use For Jars because it is the cheapest and most effective one I have found, more on that here) and rings on the jar finger tip tight.
Process for 10 minutes in a water bath canner. Remove jars when finished and allow to cool on a counter untouched for 24 hours. Remove lids and store for up to 18 months (if you can wait that long to eat them all!).
