Clean Eating Blueberry Jam

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We love this jam recipe with no sugar added ! It’s quick, fun, and makes for adorable gifts. It can be made even when fresh blueberries are not in season. Frozen blueberries will work just as well.

It’s what’s known as a freezer jam. Despite the name, it can be stored in the refrigerator for up to 3 weeks. But in the freezer, it can be stored for up to a year. Because its not stored on a shelf, no boiling or sterilizing of jars is required.

Just be sure to start with clean jars. This recipe yields 4 jars of jam. If adding a label, do so when the jars have cooled. As mentioned, sugar-free jam can be a cute homemade summer gift or is easy to bring to a party. Just add a label (as a tag tied to the top or a sticker) with freezer or fridge storage directions and the date.

Sugar often acts as a preservative in jams, but because it’s not used, it will keep for up to one year, as long as it’s  stored in the freezer. This recipe does not require a thickening agent. The natural pectin found in the skins of the blueberries will assist in thickening the jam naturally.

One serving suggestion:  Spoon this jam into creamy plain Greek yogurt and mix, per a suggestion from The Sweetest Challenge.

Clean Eating Blueberry Jam

This clean and naturally sweet jam is perfect for your home or as a gift to someone special.
Course: Condiment
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Kid-Friendly, Low-Carb
Calories: 17kcal
Author: SkinnyMs.


  • 8 cups blueberries fresh or frozen
  • kosher or sea salt pinch
  • 2 tablespoons lemon juice freshly squeezed
  • 1/3 cup coconut palm sugar or honey, more to taste
  • 1/3 cup cornstarch


  • Add all of the ingredients to a pot, stir well, and heat over medium heat until boiling. Reduce heat to a simmer and allow to boil for 10 minutes, or until thickened. Use a potato masher to mash up some of the berries while heating.
  • Allow to cool before placing in jars and store in the fridge or freezer.


Serving: 1tablespoon | Calories: 17kcal | Carbohydrates: 4g | Sodium: 4mg | Sugar: 3g
SmartPoints (Freestyle): 1

Clean Eating Blueberry Jam

Clean Eating Blueberry Jam

Servings: 64 (Yields 4 pint sized Jars) | Serving Size: 1 tablespoon | Calories: 17 | Total Fat: 0 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 4 mg | Carbohydrates: 4 g | Dietary Fiber: 0 g | Sugars: 3 g | Protein: 0 g | SmartPoints (Freestyle): 1


  • 8 cups fresh or frozen blueberries
  • Pinch Kosher or sea salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup coconut palm sugar or honey, more to taste
  • 1/3 cup corn starch


  1. Add all of the ingredients to a pot, stir well, and heat over medium heat until boiling. Reduce heat to a simmer and allow to boil for 10 minutes, or until thickened. Use a potato masher to mash up some of the berries while heating.
  2. Allow to cool before placing in jars and store in the fridge or freezer.

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35 Comments on "Clean Eating Blueberry Jam"

  1. Sandee  April 13, 2014

    Can you use chia seeds as a thickening agent?

    • SkinnyMs  April 24, 2014

      Chia seeds can thicken. You can try it and let us know.

  2. Shannon  May 4, 2014

    Can you use raspberries instead?

    • SkinnyMs  May 7, 2014


  3. Jennifer  July 23, 2014

    do you need to bring it to a boil?

    • SkinnyMs  July 23, 2014

      Jennifer, Yes, this recipe has been modified. Please check the recipe.

  4. denise  July 26, 2014

    When do you add the thickening agent

    • SkinnyMs  July 28, 2014

      Denise, There's natural pectin in the skins and you shouldn't need one.

  5. Ashley  August 29, 2014

    How long does it stay good in the fridge and freezer?

    • SkinnyMs  August 29, 2014

      Ashley, Freezer/ Refrigerator Jam lasts about 3 weeks in the fridge and 6 months in the freezer.

  6. Angela  September 14, 2014

    How is this "no sugar added" when it calls for 1 cup sugar/honey?

    • SkinnyMs  September 15, 2014

      Angela, It calls for coconut Palm Sugar, which has a low glycemic level and will not spike your blood sugar as much as table sugar will.

  7. Patti Trotter  February 16, 2015

    Do you think that it would work if you had the blueberries and mix them with strawberries and blackberries?

    • SkinnyMs  February 17, 2015

      Patti, Yes I think it would work, but don't add much liquid. Blueberry thickens easier because of the pectin in the skins.

  8. Diana  June 18, 2015

    I have the recipe from before you changed it. It called for juice and pectin and did not say to boil. When it was turned out too runny, I came back to this page and found out that I should now boil it. So if anyone else has the old version of this, be sure and try boiling it for 10 minutes.

  9. June  April 9, 2016

    I would like to use raw honey, but after it cooled a bit, not while its cooking. Would like the healty benefits of the raw, organic honey.

    Would it be ok, thick enough if I did that?

    • Melissa Bump  April 10, 2016

      June, Good idea. Yes that should work provided it’s warm enough for the honey to dissolve. Just add a bit at a time and stir and it should be fine.

  10. Diana  June 8, 2016

    Does this taste like blueberries or honey? Can you taste the honey?
    If anyone has tried it, please comment on the taste and texture!

  11. Diane  June 29, 2016

    What would happen if I preserved it putting it under the water bath. Will it still be thick.

    • Gale Compton  June 30, 2016

      Diane, Hmmmm…I’m not certain but it seems that should work. Please keep us posted. 🙂

  12. Amy  July 5, 2016

    So I tried this. The taste of the coconut sugar overwhelmed the taste of the blueberries, I felt like it was a waste of good organic blueberries. I fixed it by turning it into a Lemon-Blueberrry Jam, the Lemon stands up to the sugar which tastes like strong brown sugar. I don’t really recommend this type of sugar as a sweetener for Jam, especially when the berries have mild flavors like blueberries do. It might work with something else, however I wish I had just used pressed apple juice.

  13. Becky Russell  December 21, 2016

    This is a great recipe and a perfect gift for my Weight Watchers friends. I do have a question, though, about the serving size and points calculated. The first batch I made only filled 3 half pint jars (& a little more). That drastically changes the point calculations. I used the correct amount of ingredients, so I’m not sure what went wrong. Still a great product and certainly lower in points then typical home made jam!

    • Gale Compton  December 21, 2016

      Becky, This is an old recipe and a keeper for sure. You’ll notice I’ve reduced the amount of coconut sugar, so feel free to add more. I’ve remade this many times and over the years began using less and less coconut sugar. I love tasting the blueberries and not so much the sweet taste. By doing this the points will come down as well. I’ll get this recalcuated asap. Also, I added more blueberries to completely fill the jars. Here’s the original recipe (more on the thin side) from several years back:

      1/3 cup white grape or apple juice concentrate
      1 package plain powdered gelatin or 1 package “no sugar needed” powdered fruit pectin or 1 tablespoon agar agar
      5 cups fresh or frozen blueberries
      1/16 teaspoon salt
      2 tablespoons fresh squeezed lemon juice

  14. Linda Durand  March 18, 2017

    I just finished making this blueberry jam. All I can say is OMGoodness this is delicious! Thank You! I will be making this again and again I am hooked.

    • Nichole Furlong  March 18, 2017

      You’re welcome, Linda! Glad you enjoyed our recipe! You can also try this with other berries, or even make a mixed berry jam!

  15. Bonnie Shannon  July 8, 2017

    Can you use Splenda or other non-sugar sweetener? Would you add the same amount? 1/3 cup?

  16. Carrie  July 11, 2017

    Is it okay to can this instead of freezer? I don’t have much room in my freezer.

    • Nichole Furlong  July 12, 2017

      Yes, you can can this blueberry jam! Fill sterilized jars, leaving 1/4 inch head space. Once filled and with lids fitted, the jam should be processed for 5 to 10 minutes to complete the canning process and seal the jars!

  17. Amanda  July 20, 2017

    Can you make this in the slow cooker?

    • Nichole Furlong  July 20, 2017

      Amanda, I would not recommend making this in a slow cooker. Simply because berries have a higher risk of burning and require a bit more attention while cooking.

  18. Lorraine  October 18, 2017

    I’ve made the clean eating blueberry jam however we do not find it sweet enough, how can I sweeten it up.

    • Gale Compton  October 19, 2017

      Lorraine, Coconut sugar or honey both work well. I recommend only using a teaspoon at a time, then check the sweetness.

  19. BJ  August 13, 2019

    Why would you add cornstarch to this? I have been canning, off & on, since I was 18 and the pectin from the berries is the thickening agent.

    • Nichole Furlong  August 17, 2019

      This particular recipe is for a quick freezer jam, not for canning or preserving.


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