Old-Fashioned Blueberry Preserves (No Pectin)

a glass jar full of old-fashioned blueberry preserves with a small spoon.

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Old-Fashioned Blueberry Preserves (No Pectin)

These old-fashioned blueberry preserves are a delicious, low-sugar, and fresh-tasting fruit spread, made without pectin. Canning homemade blueberry jam is one of my favorite and simplest ways to preserve the summer harvest. My easy blueberry jam recipe can be made with fresh or frozen blueberries.

Prep Time20

Cook Time40

Total Time1

Course: Canning, Condiments, Dessert

Cuisine: American

Keyword: peach jam without pectin

Servings: half-pints

Author: Sarah Cook

Equipment

Ingredients

8 cups blueberries {2-2.5 lbs}
1/4 cup water
2 tbsp lemon juice
1 tbsp lemon zest
1 1/4 cups sugar

Instructions

Making the Blueberry Jam

Rinse the blueberries. Remove any leaves, stems, etc.
8 cups blueberries
Add the blueberries, water, lemon juice, and lemon zest to a heavy-bottomed saucepan.
1/4 cup water, 2 tbsp lemon juice, 1 tbsp lemon zest
Cook on medium heat for 10 minutes, stirring often to prevent the blueberries from burning. Add additional water, 1-2 tbsp at a time, as needed to prevent scorching.
As the blueberries soften, they’ll start to split. You can use a pastry cutter or potato masher to gently smash them while they cook.
Once the blueberries are mashed to your preference, add the sugar, and increase the stove temperature to medium-high, stirring frequently for 3 minutes.
1 1/4 cups sugar
Reduce the heat to a simmer, and cook the blueberries down, stirring often, for 15-25 minutes or until the mixture has thickened and the volume has been reduced by about 20-30%. Skim any foam off the surface.

Canning Blueberry Jam

While the jam is cooking, start your canning prep.
Prepare your water bath canner by filling it with water. You need to have enough water to cover the jars by 1 inch once the water is boiling.
Set the canner on the stove with the lid on. Turn the burner to high. If it reaches a boil before you’re done making the preserves, reduce it to a simmer, keeping the lid on.
Wash and clean your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170˚F.
Wash your lids and set them aside in a clean place.
Using a canning funnel, ladle the hot preserves into the jars, leaving 1/2 inch headspace. Headspace is the distance between the top of the food and the top of the jar.
Clean the rim of the jar very well with a hot damp rag.
Place a new clean lid on the jar. Add a ring, and tighten to fingertip tight.
Using canning tongs, add jars to the boiling water, and put the canner lid on.

You must have at least 1 inch of water over the tops of the jars for safe canning.

Process pints and half-pints based on the elevation guide below:
*0-1,000 ft = 5 minutes
*1,001-6,000 ft = 10 minutes
*6,000 ft+ = 15 minutes
Once the jam has processed for the appropriate amount of time, remove the canner from the burner, carefully remove the lid, and allow it to sit for 5 minutes.

Pro tip: due to steam, I wear oven mitts while removing the lid.

Using canning tongs, carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
After the jars have rested for about 12 hours, gently press down in the middle of each lid. If it "gives" at all, the jar didn't seal. Either enjoy it that day, put it in the fridge, or reprocess it using a new lid.

Notes

You can use frozen blueberries.
Once the jars have sealed, remove the rings. Label and store sealed jars in a cool (best results are 50-70˚F) dark place for up to 12 months.
Once you open a jar, refrigerate the jar for up to 3 weeks.
Makes 4 half-pints.

Nutrition