Sure Jell Low Sugar Blueberry Jam Recipe: Thick and Fruity Spread Without the Guilt

Homemade blueberry jam doesn’t have to be loaded with sugar to be deliciously thick and full of fruit flavor. This recipe uses Sure-Jell low sugar pectin to create a spread that’s just as vibrant and perfectly set as traditional versions, but with far less guilt.

With just a few simple ingredients and a straightforward process, you’ll have jars of glossy, jewel-toned jam ready for toast, yogurt, or gifting. The key is precise timing and proper canning to ensure it stays fresh and safe for months.

This method preserves the natural sweetness of the berries while keeping the texture ideal for spreading. No artificial colors or excessive sugar—just pure blueberry taste in every bite.

Follow the steps carefully, and you’ll have a pantry staple that tastes like summer any time of year.

Ingredients for Sure Jell Low Sugar Blueberry Jam

Six ingredients transform into glossy, jewel-toned blueberry jam with natural sweetness preserved.

The blueberries are everything here. Pick plump, deep-purple berries—fresh or frozen (thaw completely first). Avoid overripe ones that’ll turn mushy. Sure-Jell low sugar pectin is non-negotiable for the right set; generic brands can behave differently. Most grocery stores stock it near canning supplies. For sugar, organic granulated dissolves cleanest, but regular works too.

Out of lemon juice? Fresh-squeezed works at the same ratio, but bottled guarantees consistent acidity. No low-sugar pectin? Regular pectin plus 3 more cups of sugar will set it, but defeats the purpose. Swap blueberries for raspberries or blackberries using the same quantities. The vegan butter is optional—skip it entirely if you prefer, but it helps with foam control.

Jam keeps in the fridge for 3 weeks or 1 year properly canned. Always use sterilized jars for storage. For gifting, fill decorative jars to the rim with jam, then process in a water bath for shelf stability.

Step-by-Step Instructions for Low Sugar Blueberry Jam

Precision and timing ensure this preserves properly with vibrant flavor.

Step 1: Prepare the Blueberries and Pectin Mixture

Measure 4 cups Fresh Blueberries into a large bowl. Crush them completely—I use a potato masher for even texture. This releases the natural juices needed for proper pectin activation and consistent jam texture.

In a separate small bowl, combine 1 package Sure-Jell Low Sugar Pectin with 0.25 cup Bottled Lemon Juice. Whisk vigorously until the pectin fully dissolves and no lumps remain. This acidic environment activates the pectin’s gelling properties.

Step 2: Activate the Pectin with Water

Pour 0.5 cup Water into a large, heavy-bottomed saucepan. Add the pectin-lemon juice mixture and stir well. Place the pan over medium-high heat and bring to a full rolling boil that cannot be stirred down.

Boil for exactly 1 minute, stirring constantly. Watch for the mixture to thicken slightly—this indicates the pectin has fully activated. The liquid should appear slightly syrupy rather than watery at this stage.

Step 3: Combine with Blueberries and Sugar

Add the crushed 4 cups Fresh Blueberries to the pectin mixture. Stir in 1.5 cups Granulated Sugar all at once. Return to a full rolling boil over medium-high heat, stirring constantly to prevent scorching.

Boil for exactly 4 minutes—this timing is critical for proper set. The mixture will bubble vigorously and thicken noticeably. Remove from heat when the jam sheets off a metal spoon or reaches 220°F on a candy thermometer.

Step 4: Add Butter and Skim Foam

Stir in 0.5 tsp Unsalted Vegan Butter to reduce foam formation. Let the jam sit undisturbed for 1 minute to allow foam to rise to the surface. Skim off any foam with a metal spoon for a clear, professional finish.

This step also helps distribute the fat evenly, which contributes to the jam’s glossy appearance when set. The foam removal ensures your final product looks as perfect as it tastes.

Step 5: Jar and Process for Shelf Stability

Ladle the hot jam into sterilized jars, leaving ¼-inch headspace. Wipe the rims clean with a damp cloth to ensure a proper seal. Apply lids and process in a water bath canner for 10 minutes to create a vacuum seal.

Remove jars and let cool undisturbed for 24 hours. The lids should pop as they seal. Store in a cool, dark place for up to 1 year. The jam will thicken further as it cools, reaching its final consistency after 24-48 hours.

Best Sauces and Condiments for These Flavors

Classic Pairings

Spread this jam on warm toasted sourdough or whole wheat bread for a simple breakfast treat. The tartness of the low-sugar jam balances perfectly with the crusty texture. I love it with a smear of almond butter for extra protein. 🍞

Cheese Board Star

Pair with creamy goat cheese or brie on a charcuterie board. The sweet-tart blueberry flavor cuts through the richness beautifully. Add water crackers and toasted pecans for a complete spread.

Yogurt Topping

Stir 1 tablespoon into Greek yogurt for a quick parfait. Layer with granola and fresh berries for texture contrast. This is my go-to afternoon snack when I want something light yet satisfying.

Savory Glaze

Use as a glaze for roasted chicken or pork tenderloin. Brush on during the last 10 minutes of cooking, then finish under the broiler. The jam caramelizes beautifully, creating a sticky, flavorful crust.

Dessert Enhancer

Drizzle over vanilla ice cream or cheesecake for an elegant dessert. Warm 2 tablespoons in the microwave for 15 seconds to make it more pourable. The contrast of warm jam and cold ice cream is divine. ✨

Cocktail Mixer

Create a blueberry jam old-fashioned by muddling 1 tablespoon with bourbon, bitters, and a splash of water. The natural pectin helps emulsify the drink. Garnish with an orange twist for a sophisticated touch.

Frequently Asked Questions