Clean Eating Blueberry Jam

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This homemade jam is easy to prepare and made without refined sugar.

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.

0 from 0 votes

Clean Eating Blueberry Jam

This clean and naturally sweet jam is perfect for your home or as a gift to someone special.
Serving Size 1 tablespoon
Course Condiment
Cuisine Universal
Author SkinnyMs.

Ingredients

  • 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

Instructions

  • 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.

Nutrition Information

Serving: 1tablespoon | Calories: 17kcal | Carbohydrates: 4g | Sodium: 4mg | Sugar: 3g |
SmartPoints (Freestyle): 1
Keywords Diabetic-Friendly, Gluten-Free, Kid-Friendly, Low-Carb

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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35 Comments

    1. 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.

  1. 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.

  2. 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?

    1. 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.

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

  4. 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.

  5. 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!

    1. 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

  6. 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.

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

    1. 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!

    1. 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.

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

  7. 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.

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