Blueberry Jam Without Pectin

blueberry jam without pectin


  • 4 cups fresh or frozen blueberries
  • 1/2 cup honey
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon cinnamon (optional)


  1. Rinse the blueberries and remove any stems or leaves.
  2. In a medium-sized saucepan, combine the blueberries, honey, and fresh lemon juice.
  3. Heat the mixture over medium-high heat, stirring frequently, until the blueberries begin to break down and release their juices.
  4. Reduce the heat to low and let the blueberries simmer for about 20-25 minutes, stirring occasionally, until the mixture thickens and reduces by about one-third.
  5. Remove the saucepan from the heat and let the blueberry jam cool for a few minutes.
  6. Using an immersion blender or a food processor, puree the blueberry mixture until you have a smooth and uniform consistency.
  7. If using, stir in the cinnamon.
  8. Pour the blueberry jam into clean glass jars, leaving about 1/2 inch of headspace at the top.
  9. Let the blueberry jam cool to room temperature, then cover the jars with their lids and store them in the refrigerator for up to 3 weeks.

Enjoy your delicious and healthy blueberry jam, perfect for spreading on toast, pancakes, or yogurt!

5/5 - (17 votes)

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