This easy homemade low sugar blueberry jam is a family's recipe that is so delicious! Made the old fashioned way with only 3 ingredients!
Free of added sugar and full of all the goodness, this recipe is ideal to eat with toast, pancakes, or rice crackers! Plus it has no added commercial pectin!
I am so happy it is blueberry season here in Australia. It means lots of sunshine, beach days, delicious fresh fruit, and cheap blueberries!!
This blueberry jam recipe is the blueberry version of my Family's blackberry jam recipe I shared last year. Making your own jam is fun and rewarding, so let's dive into the recipe that you and your family will love!
Jump to:
- Why this is the best Low Sugar Blueberry Jam Recipe
- Ingredients
- How much sugar substitute to add
- How to make this Old-Fashioned Low Sugar Blueberry Jam Recipe
- How do you thicken jam with less sugar?
- I overcooked the jam, how can I fix it?
- How to turn this jam into seedless blueberry jam
- What to eat with this Delicious Sugar-Free Blueberry Jam
- Equipment
- Storage
- Top tips to make Real Good Blueberry Jam!
- FAQ's
- More low-sugar recipes you will love!
- Love this recipe? Let's stay connected!
- Homemade Low Sugar Blueberry Jam Recipe (Easy)
- See what other people think about this recipe!
Why this is the best Low Sugar Blueberry Jam Recipe
It is made traditionally using only three simple ingredients, and no nasty ingredients or added pectin.
This recipe is a much healthier alternative to the traditional jam recipe. Instead of having a lot of sugar like regular jam, this recipe uses erythritol, a low GI refined sugar substitute. Erythritol doesn't spike blood sugar or insulin, and it is safe to eat in moderation. Enjoy the sweetness without the sugar crash!
Blueberries are low in calories, and rich in dietary fiber, minerals, and vitamins.
The cooking process it's very easy, it does require a bit of dedication as you need to stir constantly, but there's no crazy skill required other than a little bit of arm work.
Ingredients
This homemade blueberry jam recipe is made with a short and sweet ingredient list, all easily available at most grocery stores:
- Blueberries: you can use either fresh blueberries or frozen blueberries. I use fresh blueberries as it's blueberry season here!
- Erythritol: I use erythritol as a white sugar substitute, but you could also use xylitol instead or another sugar substitute. I find both erythritol and xylitol have a very similar flavor to white sugar, making the end result as delicious as the traditional homemade jam made with refined sugar!
- Lemon juice: the citric acid of the lemon juice helps balance the flavor of the jam, bringing back some of the acidity that is lost with the addition of the sugar substitute ingredient. Lemon also has natural pectin, which helps thicken the jam.
See recipe card for quantities.
How much sugar substitute to add
If you ended up in this recipe post is because you are after a sugar-free/ low-sugar jam. I not only recommend using a refined sugar substitute but also using less sugar substitute overall. I believe it is important to train our taste buds to enjoy the authentic flavors of the ingredients, rather than masking them with sugar.
The traditional blueberry jam recipe from my family calls for 2.5 cups of sugar for each kilo of blueberries. I recommend reducing the amount of sugar to nearly half of that. In this recipe, I use 1 + ⅓ cups of erythritol for each kilo of blueberries.
How to make this Old-Fashioned Low Sugar Blueberry Jam Recipe
This easy blueberry jam recipe is made the old-fashioned way, except that it uses erythritol instead of sugar. The process is super easy to follow. It does require a bit of love, but trust me when I say the extra labor will pay back in flavor!
If you are using wild/ fresh berries make sure you wash them properly before combining them with the rest of the ingredients.
If you are using frozen blueberries take them out of the freezer a little while before so they defrost a bit before combining with the rest of the ingredients.
Combine all the ingredients
Add the whole berries, erythritol, and lemon juice to a large pot and combine well. Let the ingredients rest for at least 1 hour, stirring a few times. This process is a must to ensure the blueberries release the fruit juice before cooking them, don't skip it!
Cook the jam
Add the pot with the lid on to the stove and set on low to medium heat. Let it bring to simmer and cook for 30 minutes in total. It usually takes about 10 minutes to start boiling, which is included in the 30-minute total.
Once it starts boiling, crush blueberries using a fork or potato masher, and stir constantly.
The blueberry mixture will thicken while cooking, and it will thicken even more when it cools down. Take out of the heat while the consistency is runnier than you'd like, so once it is at room temperature it has the perfect texture.
There is no need to blend the jam, as the blueberries are crushed while cooking, but if you prefer not to have any small chunks, blend using an immersion blender.
TIP!! Be mindful of the stove temperature, the jam needs to gently boil. If you set the heat too high and full boil the jam, it will cook too quickly and end up too thick.
Tip!! Don't overcook the jam. Bear in mind that hot jam will have a runnier consistency than cool/room-temperature jam. I recommend turning off the heat when the consistency of the jam is a fair bit runnier than desired.
How do you thicken jam with less sugar?
This low sugar blueberry jam recipe is thickened using erythritol instead of regular sugar, lemon juice, and slow cooking the jam. There is no need for added pectin powder or other thickening agents like agar agar. Let the jam cook slowly until it reaches the desired consistency (following my tips above).
I overcooked the jam, how can I fix it?
Sometimes despite our best efforts to cook the jam, we cook it only for a few minutes longer and the jam ends up too dry and thick. To solve this, transfer the jam to a pot on medium heat and add a bit of water progressively stirring constantly. Cook slowly until it reaches the desired consistency.
How to turn this jam into seedless blueberry jam
If seeds are not your thing, you can make sugar-free seedless blueberry jam! Follow all the steps above, and once it's cooked, place a fine mesh strainer or sieve over a large bowl. Pour the blueberry mixture into the strainer and rub using a spatula or the back of a metal spoon, pressing through the strainer. The seeds will separate from the pulp resulting in seedless blueberry jam. As easy as that!
What to eat with this Delicious Sugar-Free Blueberry Jam
One of my favorite ways to enjoy this delicious sugar-free blueberry jam is on toast! Either spread the jam straight onto the bread or add tahini first. Yum 😋
This delicious jam also goes great on pancakes, like these coconut flour pancakes, fluffy rice flour pancakes, or chestnut pancakes.
I also love adding a dollop of jam to coconut chia pudding, yogurt bowls, and papaya boats.
Healthy blueberry jam also makes a great topping for dairy-free cheesecake.
Equipment
All you need to make this easy recipe is...
- Large pot with lid
- Spoon to combine ingredients
- Fork or potato masher
- Clean jars for storing (mason jars, canning jars, or repurposed glass jars will work)
Storage
Store the blueberry jam in lidded glass jars, I usually use repurposed glass jars, but mason jars or canning jars are ideal. Make sure to wash jars before filling them up with jam!
Store jars in the fridge for up to 4 weeks. If the jam ends up growing mould on top, discard it immediately.
Top tips to make Real Good Blueberry Jam!
Be mindful of the stove temperature, the jam needs to cook on low heat and gently boil. If cooked on high heat to try rushing the process, it will cook too quickly and end up too thick with a not-so-great texture. Give it the love and time it deserves!
Don't overcook the jam. It is very easy to overcook the jam thinking the consistency is too runny. Please bear in mind that hot jam will have a runnier consistency than cool/room-temperature jam. I recommend turning off the heat when the consistency of the jam is runnier than desired. This allows for the jam to further thicken while cooling down, without becoming too dry.
FAQ's
Using less sugar to make jam will result in more nutrients, obviously less sugar content, and a more natural flavor of the fresh berries!
This low sugar blueberry jam is packed with vitamins and nutrients from the blueberries, and has no added sugar, making it a very healthy jam option to use on toast or other sweet goodies.
Yes, you can overcook blueberry jam. I can't stress enough how important is to slow-cook the jam on low heat and turn off the heat while the consistency of the jam is still a fair bit runnier than desired. The jam will thicken when it cools down.
You can use xylitol or erythritol instead of sugar to make homemade jam. Both are low-sugar alternatives that are safe to eat in moderation. Alternatively, you could also use honey or maple syrup.
Yes, lemon juice thickens jam. Lemon has natural pectin, which helps thicken the jam. Combine the fresh fruit with the sugar substitute and the lemon juice before starting to cook the jam.
More low-sugar recipes you will love!
Love this recipe? Let's stay connected!
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Homemade Low Sugar Blueberry Jam Recipe (Easy)
- Prep Time: 5 minutes
- Resting time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 500 gr 1x
- Category: breakfast, snack
- Cuisine: Spanish
- Diet: Vegan
Description
This easy homemade low sugar blueberry jam is a family's recipe that is so delicious! Made the old fashioned way with only 3 ingredients! Free of added sugar and full of all the goodness, this recipe is super easy to make and it's ideal to eat with toast, pancakes, or rice crackers!
Ingredients
- 500 grams of fresh blueberries washed
- ⅔ cups of erythritol
- Juice of ½ lemon
Instructions
- Combine blueberries, erythritol, and lemon juice in a large pot. Let rest for 1 hour. This process is a must to ensure the blueberries release the fruit juice before cooking, don't skip it!
- Cook the jam: Cook on low-medium heat with the lid on, simmering for 30 minutes. It usually takes about 10 minutes to start boiling, which is included in the 30-minute total.
- Once it starts boiling, crush blueberries using a fork or potato masher, and stir constantly. The blueberry mixture will thicken while cooking, and it will thicken even more when it cools down.
- Remove from heat while the mixture is still a bit runny; it will thicken as it cools.
- Let cool to room temperature, then store in sterilized jars.
Notes
Be mindful of the stove temperature, the jam needs to gently boil. If you set the heat too high and full boil the jam, it will cook too quickly and end up too thick.
Don't overcook the jam. Bear in mind that hot jam will have a runnier consistency than cool/room-temperature jam. I recommend turning off the heat when the consistency of the jam is a fair bit runnier than desired.
Store the blueberry jam in lidded glass jars in the fridge for up to 4 weeks. If the jam ends up growing mould on top, discard it immediately.
Soraya Moussaoui says
Está deliciosa!!!!!
La prepare siguiendo las indicaciones y regalé a mi hermana y a una amiga un poco y todo un éxito!!
Quizá yo que estoy acostumbrada a poco dulce, y con tus recetas siempre son un 100% acierto, la próxima, por probar, le pondre un poco menos de eritritol.
Pero buenísima!! La repito seguro.
alicia gonzalez tome says
Que bien Soraya, como me alegro que fuera un exito! Mil gracias por el comentario 🙂
Mar says
I made this jam and turned out great!! The tip about stop cooking while it’s still runnier than desired is good, as it thickens a fair bit when cooled. Perfect for my kids’ morning toast and afternoon snacks. Thanks for the recipe
alicia gonzalez tome says
Yay great to hear Mar, and happy you found useful the tips! Thanks for sharing the love xx