This blueberry lemon jam uses fruit, allulose, and reduction for a bright refrigerator spread without added sugar or commercial pectin.
Sugar Free Blueberry Lemon Jam Without Pectin
The title means no added sugar. Blueberries naturally contain sugar, so include the fruit when tracking total carbohydrate or blood glucose.
- Prep time: 5 minutes
- Cook time: 22 to 28 minutes
- Cooling time: 45 minutes
- Yield: About 1 1/2 cups
- Storage: Refrigerator or freezer only
Ingredients
- 4 cups fresh or frozen blueberries, 20 oz
- 1/3 cup granulated allulose
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/8 teaspoon fine sea salt
How to Make Blueberry Lemon Jam
- Add blueberries, allulose, water, lemon juice, zest, and salt to a 2-quart saucepan.
- Heat over medium heat for 5 minutes, stirring every 30 seconds.
- Reduce to medium-low when the liquid begins bubbling.
- Simmer for 12 minutes, stirring every 1 to 2 minutes.
- Mash about three-quarters of the berries with a potato masher.
- Continue simmering for 5 to 11 minutes.
- Remove from heat when a spoon drawn across the pan leaves a trail for 2 seconds.
- Cool in the pan for 15 minutes.
- Transfer to a clean 2-cup jar and cool uncovered for 30 minutes.
- Seal and refrigerate only after the jar is no longer hot.
Check the cooled texture
The hot jam should look slightly loose. It thickens as it cools, so stop cooking when it mounds softly instead of reducing it until dry.
Storage and Food Safety
- Refrigerate the cooled jam in a sealed clean jar for up to 10 days.
- Freeze for up to 3 months in a freezer-safe container with 1/2 inch headspace.
- Thaw overnight in the refrigerator and stir before serving.
- Discard jam with mold, bubbling, leakage, or an off smell.
- This is not a shelf-stable canning recipe.
- Do not process this formula in a water-bath canner.
Compare the texture with blueberry chia jam, small-batch blueberry jam, or strawberry chia jam.
Blueberry Lemon Jam FAQ
Can I use frozen blueberries?
Yes. Add them directly from frozen and expect the full 28-minute cooking time because they release extra water.
Why is my jam too thin?
Return it to medium-low heat and simmer for 2-minute intervals, checking the spoon trail after each interval.
Can I double the batch?
Use a wider 4-quart pan and expect a longer reduction. Keep the doubled batch refrigerated or frozen rather than canning it.